Beer recipe - Pilsner 1
ABV 4.8% | Color 7 EBC | Bitterness 35 IBU |
Description
Pilsner beer based on the Bavarian Pilsner style. Light pale color, hoppy notes from Saaz with a refreshing finish.
BREWER`S TIPS
The fresher the better will be those noble herbs and spices notes from Saaz
Keep the pitching rate high (1.0-1.2g/L)
to have a cleaner beer.
Only drop the temperature to 8°C when diacetyl and acetaldehyde have been below acceptable levels.
Castle Malting S.A.,
94 rue de Mons,
7970 Beloeil, Belgium
Tel: +32 (0) 87 66 20 95
info@castlemalting.com
www.castlemalting.com
INGREDIENTS / HL (1 hectolitre = 100 litres)
MALT
Château Pilsen 2RS
|
85% / 13.7 kg
|
Château Vienna
|
10% / 1.6 kg
|
Château Cara Clair®
|
5% / 0.8 kg
|
HOPS
YEAST
Mashing temperature
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 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: At the beginning of boil add 225g of Saaz
Hop Addition 2: After 40min add 200g of Saaz
Hop Addition 3: After 55min add 175g of Saaz
Whirlpool to remove the trub
Total evap | 6.0% | Batch size | 100L | OG | 11.2oP | Efficiency | 90% |
Step 3: Fermentation and Maturation
Cooldown the wort to 10°C and pitch the yeast.
Ferment at 10°C for 2 days and then raise the temperature to 14°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. After removing the yeast, 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 Safbrew 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