RECIPE FOR 100L
MALT
| Château Pilsen 2RS | 70% / 12.7 kg |
| Château Munich | 20% / 3.6 kg |
| Château Crystal® | 10% / 1.8 kg |
HOPS
| Cascade (6.0% AA) | 180 g |
YEAST
| SafAle US-05 | 180 g |
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
Mash-in and follow the profile below:
| pH | 5.3 | Mix Ratio | 3.0 L/kg |
Mash-in at 67°C.
Rest for 50min at 67°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.
Rest for 50min at 67°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: After 10min add 60g of Cascade.
Hop addition 2: After 45min add 60g of Cascade.
Hop addition 3: After 55min add 60g of Cascade.
Whirlpool to remove the trub
Boil for 60min.
Hop addition 1: After 10min add 60g of Cascade.
Hop addition 2: After 45min add 60g of Cascade.
Hop addition 3: After 55min add 60g of Cascade.
Whirlpool to remove the trub
| Total evap | 6% | Batch size | 100L | OG | 10.8oP | Efficiency | 80% |
Step 3: Fermentation and Maturation
Cool down the wort to 18°C and pitch the yeast.
Ferment at 18°C for 1 day then rise to 22°C. Once the fermentation is done (FG reached and off flavours 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.
Cool down the wort to 18°C and pitch the yeast.
Ferment at 18°C for 1 day then rise to 22°C. Once the fermentation is done (FG reached and off flavours 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 | 80% | FG | 2.14oP |
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast and carbonate until 5.0 g/L of CO2. The beer is ready for packaging and drinking. Enjoy!
For refermentation in the bottle, add brewing sugar and SafAle F-2.
Cold age the beer at -1°C for 5 days, remove the residual yeast and carbonate until 5.0 g/L of CO2. The beer is ready for packaging and drinking. Enjoy!
For refermentation in the bottle, add brewing sugar and SafAle F-2.
