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    Traditional Wheat Beer

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    PIPSAR
    This document provides a recipe for a traditional wheat beer. The recipe calls for a grain bill of 65% Pilsen malt and 35% wheat malt. Magnum and Styrian Golding hops are used for bittering and aroma. Fermentation occurs with SafAle WB-06 yeast at 20°C for 2 days then 24°C. Spices of bitter orange peel, cumin, and coriander are added late in the boil. The beer is cold aged for 5 days before packaging.

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    Traditional Wheat Beer

    Uploaded by

    PIPSAR
    7 views2 pages
    This document provides a recipe for a traditional wheat beer. The recipe calls for a grain bill of 65% Pilsen malt and 35% wheat malt. Magnum and Styrian Golding hops are used for bittering and aroma. Fermentation occurs with SafAle WB-06 yeast at 20°C for 2 days then 24°C. Spices of bitter orange peel, cumin, and coriander are added late in the boil. The beer is cold aged for 5 days before packaging.

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    This document provides a recipe for a traditional wheat beer. The recipe calls for a grain bill of 65% Pilsen malt and 35% wheat malt. Magnum and Styrian Golding hops are used for bittering and aroma. Fermentation occurs with SafAle WB-06 yeast at 20°C for 2 days then 24°C. Spices of bitter orange peel, cumin, and coriander are added late in the boil. The beer is cold aged for 5 days before packaging.

    Copyright:

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

    Traditional Wheat Beer

    Uploaded by

    PIPSAR
    This document provides a recipe for a traditional wheat beer. The recipe calls for a grain bill of 65% Pilsen malt and 35% wheat malt. Magnum and Styrian Golding hops are used for bittering and aroma. Fermentation occurs with SafAle WB-06 yeast at 20°C for 2 days then 24°C. Spices of bitter orange peel, cumin, and coriander are added late in the boil. The beer is cold aged for 5 days before packaging.

    Copyright:

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

    Traditional Wheat Beer Beer recipe

    RECIPE FOR 100L


    MALT

    Château Pilsen 2RS 65% / 12.2 kg

    Château Wheat Blanc 35% / 6.6 kg


    HOPS
    Magnum (12.0% aa) 26.5 IBU / 80 g

    Styrian Golding (4.0% aa) 1.5 IBU / 80 g


    YEAST
    SafAle WB-06 80 g
    SPICES
    Bitter orange peel 10 g

    Bitterness Cumin 2g
    ABV 5.5% Color 8 EBC
    28 IBU
    Coriander 1g
    Description
    Mashing Temperature
    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.
    Service:
    Glass: Goblet glass
    Temperature: 4-6°C

    BREWER`S TIPS
    You can add 5% unmalted flaked
    wheat to this recipe to give extra
    complexity to it. Step 1: Mashing
    Mash-in and follow the profile below:
    pH 5.3 Mix Ratio 3.0 L/kg
    This recipe is provided by Castle Malting®. Mash-in at 63°C
    Please note that this recipe is just a guideline. Rest for 50min at 63°C
    Some modification might need to be done to
    Rise to 72°C at 1°C/min
    meet different technologies, efficiencies and
    ingredients yield as grain dry extract and hop Rest for 20min at 72°C and do the Iodine Test
    alpha acid percentage. Rise to 78°C at 1°C/min
    Rest for 2min at 78°C to mash out
    For further information & service please contact:
    [email protected]
    Once the mash is done, filter and sparge with water at 78°C
    Brewing is an experiment! Brew your own beer!
    Step 2: Boiling
    Send us your recipe, and we’ll be pleased to
    publish it on our website Boil for 90min.
    Hop addition 1: After 30min add Magnum.
    Hop Addition 2: After 85min add Styrian Golding.
    Spices addition: After 85min add all spices.
    Whirlpool to remove the trub
    Total Batch
    9.0% 100L OG 12.5oP Efficiency 85%
    evap size
    Step 3: Fermentation and Maturation
    Cool down the wort to 20°C and pitch the yeast.
    Ferment at 20°C for 2 days then rise to 24°C. Once the fermentation is
    done (FG reached and off-flavors 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 10 days.
    Attenuation 82% FG 2.30oP
    Step 4: Cold Aging and Packaging Cold age the beer at 0°C for 5
    days, remove the residual yeast, and carbonate until 3.0 volumes of
    CO2. The beer is ready to package and drink. Enjoy! *For refermentation
    in the bottle, add brewing sugar and SafAle F-2.
    La Malterie du Château SA (Castle Malting);
    Malting Plant: Rue de Mons (Bel) 94, 7970 Beloeil, Belgium; Distribution Center: Rue de l'Orbette 1, 7011 Ghlin (Mons), Belgium; Headquarters: Rue de
    Mons (Bel) 94, 7970 Beloeil, Belgium; Tel.: +32 87 662095; [email protected]; www.castlemalting.com
    Registered Tournai 79754; VAT: BE0455013439; Agence ING Les Trois Canaux, Rue De Tournai 130, 7972 - Quevaucamps, Belgium
    Account : 370-0905456-48; IBAN : BE11 3700 9054 5648; BIC : BBRUBEBB

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