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맥주 레시피 - Blond Buckwheat Beer
Alcohol:
6 %
Description
블론드맥주는맛있는아로마, 셀리악질병또는글루텐에민감한사람들에게좋습니다.
이것은매우잘균형을유지한글루텐프리맥주입니다.
블론드맥주는맛있는아로마, 셀리악질병또는글루텐에민감한사람들에게좋습니다.
이것은매우잘균형을유지한글루텐프리맥주입니다.
Note
The diastatic power of Château Buckwheat Malt is too low to use it at 100% rate of the malt mix. Therefore, it is advisable to include Pilsen malt into the mash. In the European Union a "gluten free" beer is considered a beer with less than 20 ppm of gluten.
The diastatic power of Château Buckwheat Malt is too low to use it at 100% rate of the malt mix. Therefore, it is advisable to include Pilsen malt into the mash. In the European Union a "gluten free" beer is considered a beer with less than 20 ppm of gluten.
INGREDIENTS / HL
MALT
| Château Pilsen 2RS | 18 kg / hl |
| Château Buckwheat | 10 kg / hl |
HOPS
| Magnum | 50 g / hl |
| Perle | 50 g / hl |
| Polaris | 30 g / hl |
YEAST
| Safbrew BE 256 (Abbaye) | 60 g / hl |
Mashing Temperature
Step 1: Mashing
-Mash at 45oC : 20 minutes
-Rest at 63oC : 80 minutes
-Rest at 72oC : 15 minutes
-Rest at 78oC : 2 minutes
-Mash at 45oC : 20 minutes
-Rest at 63oC : 80 minutes
-Rest at 72oC : 15 minutes
-Rest at 78oC : 2 minutes
Step 2: Boiling
Duration: 1hour 15 minutes
-After 10 minutes add Magnum;
-After 55 minutes add Perle and Polaris.
-Remove the trub
Duration: 1hour 15 minutes
-After 10 minutes add Magnum;
-After 55 minutes add Perle and Polaris.
-Remove the trub
Step 3: Cooling
Step 4: Fermentation
25-26oC
Step 5: Lagering
1 day at 12oC, and 2 weeks at 0-1oC
这是由Castle Malting® 提供的配方。 成功的酿制并非百分百保证。 配方及处理方法或需要稍微的改动， 视乎个别材料的特性和个别酿酒厂的技术、 环境而定。
如需要更加多的资讯和服务， 请联系： info@castlemalting.com
如需要更加多的资讯和服务， 请联系： info@castlemalting.com
