Beer recipe - Brown Smoked
|ABV 6.0%||Color 60 EBC ||Bitterness 28 IBU|
This beer is brown colored with malty, caramel hints, baked bread, and woody smoke notes.
Glass: Goblet glass
Referment this beer in the bottle using SafAle BE-256 to carbonate and make it more complex.
RECIPE FOR 100L
Château Pilsen 2RS
48% / 9.7 kg
Château Pale Ale®
15% / 3 kg
10% / 2 kg
Château Cara Gold®
20% / 4.1 kg
2% / 0.4 kg
Magnum (12.0% aa)
25.5 IBU / 80 g
Tettnang (5.0% aa)
2.5 IBU / 80 g
Step 1: Mashing
Mash-in and follow the profile below:
Mash-in at 62°C
Rest for 45min at 62°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 Magnum.
Hop Addition 2: After 50min add Tettnang.
Whirlpool to remove the trub
|Total evap||6.0%||Batch size||100L||OG||13.0oP||Efficiency||85%|
Step 3: Fermentation and Maturation
Cool down the wort to 16°C and pitch the yeast.
Ferment at 16°C for 2 days then rise to 20°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 2.6 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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