Scribd Logo
Upload

Welcome to Scribd!

  • 68 views

    Light Beer "Forbidden Fruit"

    Uploaded by

    Angel Carpio
    This document provides a recipe for a light Belgian-style beer called "Forbidden Fruit". The recipe calls for Pilsen malt, Melano malt, Cara Gold malt, and Munich malt. Saaz and Hallertauer Aroma hops are used. The original gravity is 13.5°P and it has an alcohol content of 6.5%. A multi-step mashing process is outlined followed by boiling, cooling, fermentation, and lagering. The finished beer is described as having a rich, aromatic flavor balanced with a spicy, herbal aroma.

    Copyright:

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

    Light Beer "Forbidden Fruit"

    Uploaded by

    Angel Carpio
    68 views2 pages
    This document provides a recipe for a light Belgian-style beer called "Forbidden Fruit". The recipe calls for Pilsen malt, Melano malt, Cara Gold malt, and Munich malt. Saaz and Hallertauer Aroma hops are used. The original gravity is 13.5°P and it has an alcohol content of 6.5%. A multi-step mashing process is outlined followed by boiling, cooling, fermentation, and lagering. The finished beer is described as having a rich, aromatic flavor balanced with a spicy, herbal aroma.

    Original Title

    BeerRecipe-16.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 light Belgian-style beer called "Forbidden Fruit". The recipe calls for Pilsen malt, Melano malt, Cara Gold malt, and Munich malt. Saaz and Hallertauer Aroma hops are used. The original gravity is 13.5°P and it has an alcohol content of 6.5%. A multi-step mashing process is outlined followed by boiling, cooling, fermentation, and lagering. The finished beer is described as having a rich, aromatic flavor balanced with a spicy, herbal aroma.

    Copyright:

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

    Light Beer "Forbidden Fruit"

    Uploaded by

    Angel Carpio
    This document provides a recipe for a light Belgian-style beer called "Forbidden Fruit". The recipe calls for Pilsen malt, Melano malt, Cara Gold malt, and Munich malt. Saaz and Hallertauer Aroma hops are used. The original gravity is 13.5°P and it has an alcohol content of 6.5%. A multi-step mashing process is outlined followed by boiling, cooling, fermentation, and lagering. The finished beer is described as having a rich, aromatic flavor balanced with a spicy, herbal aroma.

    Copyright:

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

    Light Beer "Forbidden

    Fruit"

    Beer recipe
    INGREDIENTS / HL
    MALT
    Chteau Pilsen 2RS

    10.8 kg / hl

    Chteau Melano

    4.5 kg / hl

    Chteau Cara Gold

    0.9 kg / hl

    Chteau Munich

    1.8 kg / hl
    HOPS

    Saaz

    100 g / hl

    Hallertauer Aroma

    50 g / hl
    YEAST

    Original gravity: 13.5 o PL

    Safale US-05

    Alcohol: 6.5%

    50- 80 g / hl

    Safale US-05 (second fermentation)

    Colour: 60 EBC

    2.5-5 g / hl

    Mashing temperature

    Bitterness: 22-27 IBU


    Description
    A rich, highly aromatic Belgian-style
    beer with an irresistible taste. An
    excellent balance of flavours
    accompanied by a spicy, herbal aroma.

    Step1: Mashing
    -After mashing in, rest at 62 oC for 50 minutes
    -Raise the temperature to 72oC, rest for 20 minutes
    -Raise the temperature to 78oC, rest for 2 minutes
    Step 2: Filtration
    Separate the wort from the spent grain with water at 78oC
    Step 3: Boiling
    Duration: 1hour 30 minutes;the volume of wort declines by 6 - 10%
    -Add Saaz hop after 15 minutes from the beginning of boiling
    -Add Hallertauer Aroma hop and sugar, if necessary, after 80 minutes
    Step 4: Cooling to 22-24oC
    Step 5: Fermentation at 25-26oC (7 days)
    Step 6: Lagering minimum 2 weeks

    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