Description
RECIPE FOR 20L
Original gravity: 14.5 o PL
Alcohol: 6 .5%
Colour: 22 EBC
Bitterness: 20 IBU
The combination of Château Abbey and Château Cara Ruby gives this beer a beautiful amber color with a great touch of sweet maltiness. Refreshing and drinkable beer.
Service: Glass: American Pint Glass
Temperature: 4- 8°C BREWER`S TIP Keep the yeast pitching rate high at 0.75- 0.8 g/L for a cleaner fermentation.
Options
- Original complete (using Castle malting and original pack of dry yeast)
- Repacked complete (using AUS malts and repacked dry yeast)
- Malts, hops and spices (using Castle malting, hops and spices)
MALT
Château Pilsen 2RS 60% / 2.7 kg
Château Munich Light® 30% 1.34 kg
Château Abbey® 6% 0.26 kg
Château Cara Ruby® 4% 0.18kg
HOPS
Saaz 36 g
Hallertau Mittelfruh 28 g
YEAST
Safbrew S – 33 10 g
REPACKED COMPLETE MALT
AUS Pilsen 2RS 60% / 2.7 kg
AUS Munich Light® 30% 1.34 kg
Château Abbey® 6% 0.26 kg
AUSCara Ruby® 4% 0.18kg
HOPS
Saaz 36 g
Hallertau Mittelfruh 28 g
YEAST
Repacked Safbrew S – 33 10 g
Step 1: Mashing
Mash-in and follow the profile below:
pH 5.3 Mix Ratio 2.8 L/kg
Mash-in at 63°C
Rest for 50min at 63°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:
Boil for 60min.
Hop addition 1: After 10min add 18g of Saaz and 14g of Hallertau Mittelfruh.
Hop addition 2: After 55min add 18g of Saaz and 14g of Hallertau Mittelfruh.
Whirlpool to remove the trub
Total evap 6.0% Batch size 20L OG 14.5oP 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 7 days.
Attenuation 81% FG 2.80oP
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.
Download Castle_Malting_Recipe_89 amber
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