Industry News       English French Dutch Spanish German Russian Italian Portuguese Portuguese Danish Greek Romanian Ukrainean Chinese Polish Korean
Logo Slogan_English

Beer recipe - Triple Blond
ABV 9%Color 15 EBC Bitterness 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.

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.

For further information & service please contact:

Brewing is an experiment! Brew your own beer!
Send us your recipe, and we’ll be pleased to publish it on our website
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.     Ok     No      Privacy Policy   

(libra 1.0430 sec.)