Beer recipe - Lager Beer
A beer with a blond and golden color and beautiful off-white foam. On the palate, it reveals flavors of malt, flowers, herbs and hops. It is a light and refreshing beer. Leaves a dry finish.
Glass: Pilsner Glass
Before cool down to 8°C and stop fermentation, make sure diacetyl and acetaldehyde have been reduced to avoid off-flavors and a long maturation period.
RECIPE FOR 100L
Château Pilsen 2RS
75% / 13.3 kg
Château Maize Flakes
20% / 3.5 kg
Château Cara Clair®
5% / 0.9 kg
Perle (8.0% aa)
17 IBU / 80 g
Saaz (3.5% aa)
3 IBU / 140 g
Step 1: Mashing
Mash-in and follow the profile below:
Mash-in at 52°C. Rest for 5min at 52°C
Rise to 63°C at 1°C/min. Rest for 40min at 63°C
Rise to 72°C at 1°C/min. Rest for 15min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min
Rest for 2min at 78°C to mash out
Once the mash is done, filter and sparge with water at 78°C
Step 2: Boiling
Boil for 60min.
Hop addition 1: After 10min add Perle.
Hop Addition 2: After 50min add Saaz.
Whirlpool to remove the trub
|Total evap||6.0%||Batch size||100L||OG||11.5oP||Efficiency||85%|
Step 3: Fermentation and Maturation
Cooldown the wort to 10°C and pitch the yeast.
Ferment at 10°C for 2 days then rise to 14°C. Once the fermentation is done (FG reached and off-flavors removed – about 7 days), drop the temperature to 8°C and rest for 1 day, and then harvest the yeast. Drop the temperature to 2°C and rest for 7 days.
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.5 volumes of CO2. The beer is ready to package and drink. Enjoy!
*For refermentation in the bottle, add brewing sugar and SafAle F-2.
This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline. Some modification might need to be done to meet different technologies, efficiencies and ingredients yield as grain dry extract and hop alpha acid percentage.
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