Beer recipe - 4 Cereals Beer
A soft bitter beer with a short and pleasant post bitterness. An acid note makes the beer thirst-quenching and reveals a warm aftertaste. This beer imparts a malty aroma as well as aromas of cereal, baked bread, and biscuit. The flavor is fruity, floral, and even slightly herbal.
Glass: Goblet glass
Temperature: 4 - 8°C
Play with the percentages of the different malts in the grain bill to influence the taste of the finished beer.
INGREDIENTS /100 litres
Château Pilsen 2RS
60% / 17 kg
Château Wheat Blanc®
10% / 2.8 kg
Château Spelt Malt
20% / 5.7 kg
Château Oat Malt
10% / 2.8 kg
Perle (8.0% aa)
16.3 IBU / 70 g
Cascade (6.0% aa)
3.8 IBU / 100 g
Aramis (7.0% aa)
2.5 IBU / 60 g
Saaz (3.5% aa)
2.5 IBU / 120 g
Step 1: Mashing
Mash-in and follow the profile below:
Mash-in at 63°C
Rest for 45min at 63°C
Rise to 72°C at 1°C/min
Rest for 20min 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 75min.
Hop addition 1: After 15min add Perle.
Hop Addition 2: After 65min add Cascade, Saaz and Aramis.
Whirlpool to remove the trub
|Total evap||7.5%||Batch size||100L||OG||17.0oP||Efficiency||80%|
Step 3: Fermentation and Maturation
Cooldown the wort to 22°C and pitch the yeast.
Ferment at 22°C for 2 days then rise to 25°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 12°C and rest for 2 days. 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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