Scribd Logo
Upload

Welcome to Scribd!

  • 52 views

    BeerRecipe 12 PDF

    Uploaded by

    Angel Carpio
    This document provides a recipe for a Belgian wheat beer, including ingredients and brewing instructions. The recipe calls for a base of Pilsen malt and wheat malt, balanced with Magnum and Styrian Golding hops. Spices like orange peel, cumin, and coriander are added late in the boil. The beer is aimed at an original gravity of 11-12 oP, 5-5.5% alcohol, and 10-12 EBC color. Fermentation begins at 20C and rises to 22C, then rests to allow diacetyl rest before lagering for a minimum of 2 weeks at 7C.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    BeerRecipe 12 PDF

    Uploaded by

    Angel Carpio
    52 views2 pages
    This document provides a recipe for a Belgian wheat beer, including ingredients and brewing instructions. The recipe calls for a base of Pilsen malt and wheat malt, balanced with Magnum and Styrian Golding hops. Spices like orange peel, cumin, and coriander are added late in the boil. The beer is aimed at an original gravity of 11-12 oP, 5-5.5% alcohol, and 10-12 EBC color. Fermentation begins at 20C and rises to 22C, then rests to allow diacetyl rest before lagering for a minimum of 2 weeks at 7C.

    Original Title

    BeerRecipe-12.pdf

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document provides a recipe for a Belgian wheat beer, including ingredients and brewing instructions. The recipe calls for a base of Pilsen malt and wheat malt, balanced with Magnum and Styrian Golding hops. Spices like orange peel, cumin, and coriander are added late in the boil. The beer is aimed at an original gravity of 11-12 oP, 5-5.5% alcohol, and 10-12 EBC color. Fermentation begins at 20C and rises to 22C, then rests to allow diacetyl rest before lagering for a minimum of 2 weeks at 7C.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    52 views2 pages

    BeerRecipe 12 PDF

    Uploaded by

    Angel Carpio
    This document provides a recipe for a Belgian wheat beer, including ingredients and brewing instructions. The recipe calls for a base of Pilsen malt and wheat malt, balanced with Magnum and Styrian Golding hops. Spices like orange peel, cumin, and coriander are added late in the boil. The beer is aimed at an original gravity of 11-12 oP, 5-5.5% alcohol, and 10-12 EBC color. Fermentation begins at 20C and rises to 22C, then rests to allow diacetyl rest before lagering for a minimum of 2 weeks at 7C.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Belgian Wheat Beer

    Beer recipe
    INGREDIENTS / HL
    MALT
    Chteau Pilsen 2RS

    18-20kg / hl

    Chteau Wheat Blanc

    5kg / hl
    HOPS

    Magnum

    80 g / hl

    Styrian Golding

    80 g / hl
    YEAST

    Safbrew WB-06

    50-80 g / hl
    SPICES

    Original gravity: 11 - 12 o PL

    Bitter orange peel

    Alcohol: 5 - 5.5 %
    Colour: 10 - 12 EBC
    Bitterness: 25 - 30 IBU

    10g / hl

    Cumin

    2g / hl

    Coriander

    1g / hl
    Mashing temperature

    Description
    Belgian Wheat or White beer is
    traditionally considered to be a summer
    drink. It is usually consumed as an
    aperitif with a slice of orange or lemon.

    Step1: Mashing
    -Mash in 80 liters of water (45oC)
    -Rest at 62oC during 60 minutes
    -Rest at 70oC during 20 minutes
    -Rest at 78oC during 2 minutes

    Step 2: Boiling
    Duration: 1hour 30 minutes
    The volume of wort declines by 8 - 10%
    -After 15 minutes add Magnum;
    -After 85 minutes add Styrian Golding, spices and sugar if necessary.

    Step 3: Fermentation
    Start at 20oC, raise the temperature to 22oC, allow the dyacetil to rest
    for 24 hours at the end of fermentation prior to yeast removal.
    Step 4: Lagering minimum 2 weeks at 7oC

    This recipe is provided by Castle Malting . A successful result cannot be guaranteed. Some modifications may be required to meet the specific
    characteristics of ingredients and the specific technological conditions of brewery.
    For futher information and service please contact: [email protected]

    Headquarters: Chemin du Couloury 1, 4800 Lambermont, Belgium


    Malting Plant: Rue de Mons 94, 7970 Beloeil, Belgium
    Tel.: + 32 (0) 87 662095; Fax: +32 (0) 87 352234; [email protected]; www.castlemalting.com
    Registered Tournai 79754; VAT: BE.455013439; IBAN: BE11 3700 9054 5648; BIC. BBRUBEBB

    You might also like