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Triple Blond Beer recipe
15 EBC
32 IBU
Strong blond beer, slightly gold. It imparts a malty aroma, a creamy mouthfeel, and a delicately sweet taste with a soft and moderate bitterness. Very balanced and complex. Reveals orangey, red fruity, malty, and floral flavors with a long, dry, and pleasantly bitter aftertaste.
Temperature: 4 - 8°C
Referment this beer in the bottle using SafAle F-2 to carbonate the beer and make it more complex.
Castle Malting S.A.,
94 rue de Mons,
7970 Beloeil, Belgium
T:  +32 (0) 87 66 20 95

Château Pilsen 2RS 80% // 24.0 kg
Château Cara Blond® 10% // 3.0 kg
Château Cara Clair® 5% // 1.5 kg
Château Wheat Blanc 5% // 1.5 kg

Polaris (20.0% aa) 20.8 IBU // 35 g
Perle (8.0% aa) 3.2 IBU // 80 g
Cascade (6.0% aa) 3.2 IBU // 100 g
Mosaic (12.0% aa) 4.8 IBU // 80 g

SafAle BE-256 70 g

Candy Sugar White 0.5 kg
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
pH5.3Mix Ratio2.7 L/kg
Mash-in at 62°C
Rest for 45min at 62°C
Rise to 72°C at 0.5°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 75min.
Hop addition 1: After 15min add Polaris.
Hop Addition 2: After 70min add Perle, Cascade, Mosaic and Candy Sugar.
Whirlpool to remove the trub
Total evap7.5%Batch size100LOG18.5oPEfficiency80%
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 2°C and rest for 10 days.
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.8 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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