SPECIAL WHEAT BEER RECIPE
The Wheat Blond beer is a light colored top-fermenting beer with a large, long-lasting foam. This beer is sparklingly mild and fruity and with a delicate yeast flavor.
Original gravity
14 o Plato
1 Hectolitre = 100 Ltr = 303 Bottles X 0.33 Ltr
INGREDIENTS / HL(HECTOLITRE)
| MALT | Quantity |
|---|---|
| Château Pilsen 2RS | 11 kg / hl |
| Château Melano | 4.5 kg / hl |
| Château Cara Gold* | 0.9 kg / hl |
| Château Wheat Munich Light 16 EBC | 1.8 kg / hl |
| Château Wheat Blanc | 2 kg / hl |
| HOPS | Quantity |
| Perle | 100 gms / hl |
| Aramis | 100 gms / hl |
| YEAST | Quantity |
| Saflager S – 189 | 100 – 120 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
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 |
|---|
| Rest at 63°C for 50 minutes Rest at 72°C for 20 minutes Rest at 78°C for 2 minutes |
| Filtration |
| Separate the wort from the spent grain with water at 78°C |
| Boiling |
| Duration: 70 min; the volume of wort declines by 6 – 10% Counting from the start of boiling, after 5 min add Perle, after 60 min add Aramis |
| cooling |
| to 12 °C |
| Fermentation |
| at 12 – 14°C (7 days) |
| Lagering |
| minimum 2 weeks |
