Pilsner beer based on the Bavarian Pilsner style. Light pale color, hoppy notes from Saaz with a refreshing finish.
Castle Malting S.A.,
94 rue de Mons,
7970 Beloeil, Belgium
Tel: +32 (0) 87 66 20 95
INGREDIENTS / HL (1 hectolitre = 100 litres)
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
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.