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Double IPA Beer Beer recipe
BelgianIPA.png
ABV7.5%Color25 EBCBitterness65 IBU
Description
A hoppy and strong IPA with a nice malt touch. Strongly hopped, but with a clean and dry finish. Dangerously drinkable.
Service:
Glass: Pint Glass
Temperature: 4-8°C
BREWER`S TIPS
To have great hoppy notes only use fresh hops with good storage conditions. Also, favor Sulfate in the Sulfate/Chloride ratio of your brewing water.
Castle Malting S.A.,
94 rue de Mons,
7970 Beloeil, Belgium
Tel:  +32 (0) 87 66 20 95 info@castlemalting.com www.castlemalting.com

RECIPE FOR 100L
MALT

Château Pilsen 2RS 76% // 17.4 kg
Château Munich 10% // 2.3 kg
Château Crystal 4% // 0.9 kg
Château Cara Blond® 10% // 2.3 kg
HOPS

Columbus (16.0% aa) 100 g
Centennial (10.5% aa) 100 g
Chinook (13.0% aa) 100 g
YEAST
SafAle US-05 80 g
SUGAR
Corn Sugar 1 kg
Mashing Temperature
Step1: Mashing
Mash-in and follow the profile below:
pH5.3Mix Ratio2.7 L/kg
Mash-in at 65°C
Rest for 60min at 65°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 40g of each hop (45.5 IBU).
Hop Addition 2: After 45min add 25g of each hop (13.7 IBU)
Hop Addition 2: After 70min add 35g of each hop (5.9 IBU)
Sugar: After 60min add sugar.
Whirlpool to remove the trub
Total evap7.5%Batch size100LOG15.7oPEfficiency85%
Step 3: Fermentation and Maturation
Cool down the wort to 18°C and pitch the yeast.
Ferment at 18°C for 2 days then rise to 22°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.
Attenuation85%FG2.35oP
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.7 volumes of CO2. The beer is ready to package and drink. Enjoy!

*For refermentation in the bottle, add brewing sugar and SafAle F-2.



Denne opskrift er tilvejebragt af Castle Malting ®. Vi kan ikke garantere for resultatet. Det kan være nødvendigt med enkelte modifikationer af hensyn til ingredinsernes beskaffenhed og de specifikke betingelser og forhold på de enkelte bryggerier. For yderligere oplysning og serivce venligst kontakt: info@castlemalting.com





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