MALT WHISKY RECIPE

MALT WHISKY RECIPE

1 Hectolitre = 100 Ltr = 303 Bottles X 0.33 Ltr

INGREDIENTS / HL(HECTOLITRE)

MALT	Quantity
Château Whisky Malt	14 – 18 kg
Château Distilling Malt	21 – 27 kg
(Add Château Distilling Malt depending on the required level of phenols)
YEAST	Quantity
Safwhisky M-1	70grm

** Adjusted to the minimum order quantity depending on the packaging type.
This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline allowing you to add a personal touch to your beer. Please note that some modifications may be required to meet the specific technological conditions of the brewery defined by equipment, water etc.For further information & service please contact: info@castlemalting.com . Brewing is an experiment! Brew your own beer! Send us your recipe, and we’ll be pleased to publish it on our website. Source: http://www.castlemalting.com

PROCESS

Mashing
Mash in 75 liters of water at 65°C Rest at 62°C for 80 minutes Rest at 72°C for 15 minutes
Filtration
Separate the wort from the spent grain at 78°C
Boiling (optional)
Duration: 10 min
Cooling
23 – 24°C
Fermentation
28 – 30°C
Distillation

Mashing Temperature

DOWNLOAD MALT WHISKY RECIPE

PREMIUM QUALITY HOP PELLETS

DUAL-PURPOSE — CENTENNIAL HOPS PELLETS – USA

aroma-705×705 — BREWERS GOLD HOPS PELLETS – GERMANY

bittering-705×705-1 — CTZ HOPS PELLETS – USA

AROMA — HERSBRUKER HOPS PELLETS – GERMANY

dual-purpose-705×705 — CITRA LUPUL LN2® HOP PELLETS – USA

BITTERING — HALLERTAUER MAGNUM HOPS PELLETS

PREMIUM QUALITY MALTS

CHÂTEAU CARA rubby MALT — CHÂTEAU SPECIAL B NATURE MALT

pilsner malt germany — GERMAN PILSNER 2 ROW MALT

Best-Wheat-Malt_Bestmalz — BEST WHEAT MALT – BEST MALZ

CHATEAU CARA GOLD MALT — CHÂTEAU CARA GOLD® MALT

112-organic-malted-wheat-flakes-flour — CHÂTEAU CHIT WHEAT MALT FLAKES

CHATEAU SPECIAL MALT — CHÂTEAU CRYSTAL® MALT

BEST SMOKED MALT - BEST MALZ — BEST SMOKED MALT – BEST MALZ

BELGIAN RUBY BEER RECIPE

Original gravity
13.5 ^o PL
Alcohol
6.5%
Colour
60 EBC
Bitterness
22 – 27 IBU

1 Hectolitre = 100 Ltr = 303 Bottles X 0.33 Ltr

INGREDIENTS / HL(HECTOLITRE)

MALT	Quantity
Château Pilsen 2RS	13.8 kg / hl
Château Melano 80 EBC	4.5 kg / hl
Château Munich 25 EBC	1.8 kg / hl
Château Cara Gold®	0.9 kg / hl
HOPS	Quantity
Saaz	100 gms / hl
Hallertauer Mittelfruh	50 gms / hl
YEAST	Quantity
Safbrew BE-256 (Abbaye)	80 grm / hl
Safbrew BE-256 (Abbaye) refermentation	2.5 – 5 grm / hl
SPICES	Quantity
Add hibiscus flower, if necessary	100 gms / hl

** Adjusted to the minimum order quantity depending on the packaging type.
This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline allowing you to add a personal touch to your beer. Please note that some modifications may be required to meet the specific technological conditions of the brewery defined by equipment, water etc.For further information & service please contact: info@castlemalting.com . Brewing is an experiment! Brew your own beer! Send us your recipe, and we’ll be pleased to publish it on our website. Source: http://www.castlemalting.com

PROCESS

Mashing
Mash in 62 C and rest for 50 minutes Raise the temperature to 72 C, rest for 20 minutes Raise the temperature to 78 C, rest for 2 minutes
Boiling
Duration: 1 hour 30 minutes, the volume of wort declines by 6 – 10% After 15 minutes add Saaz; After 80 minutes add Halertauer Mittelfruh and sugar if necessary; Remove the trub
cooling
to 23 – 24 C
Fermentation
at 25-26 oC during (6-7) days
Lagering
minimum at 2 weeks at 2 C