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    Pilsner 1

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    PIPSAR
    This document provides a beer recipe for a Pilsner style beer. The recipe calls for 85% Château Pilsen 2RS malt, 10% Château Vienna malt, and 5% Château Cara Clair malt. Hop additions include Saaz hops added at the beginning, middle, and end of the 60 minute boil. The recipe yields a 4.8% ABV beer with 7 EBC color and 35 IBU bitterness. Fermentation takes place at 10°C for 2 days then 14°C, followed by cold conditioning at -1°C before packaging.

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    Pilsner 1

    Uploaded by

    PIPSAR
    14 views2 pages
    This document provides a beer recipe for a Pilsner style beer. The recipe calls for 85% Château Pilsen 2RS malt, 10% Château Vienna malt, and 5% Château Cara Clair malt. Hop additions include Saaz hops added at the beginning, middle, and end of the 60 minute boil. The recipe yields a 4.8% ABV beer with 7 EBC color and 35 IBU bitterness. Fermentation takes place at 10°C for 2 days then 14°C, followed by cold conditioning at -1°C before packaging.

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    This document provides a beer recipe for a Pilsner style beer. The recipe calls for 85% Château Pilsen 2RS malt, 10% Château Vienna malt, and 5% Château Cara Clair malt. Hop additions include Saaz hops added at the beginning, middle, and end of the 60 minute boil. The recipe yields a 4.8% ABV beer with 7 EBC color and 35 IBU bitterness. Fermentation takes place at 10°C for 2 days then 14°C, followed by cold conditioning at -1°C before packaging.

    Copyright:

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

    Pilsner 1

    Uploaded by

    PIPSAR
    This document provides a beer recipe for a Pilsner style beer. The recipe calls for 85% Château Pilsen 2RS malt, 10% Château Vienna malt, and 5% Château Cara Clair malt. Hop additions include Saaz hops added at the beginning, middle, and end of the 60 minute boil. The recipe yields a 4.8% ABV beer with 7 EBC color and 35 IBU bitterness. Fermentation takes place at 10°C for 2 days then 14°C, followed by cold conditioning at -1°C before packaging.

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    Pilsner 1 Beer recipe

    INGREDIENTS / HL (1 hectolitre = 100 litres)


    MALT

    Château Pilsen 2RS 85% / 13.7 kg

    Château Vienna 10% / 1.6 kg

    Château Cara Clair® 5% / 0.8 kg


    HOPS

    Saaz (3.5% aa) 600 g


    YEAST

    SafLager S-23 120 g


    Mashing temperature
    Bitterness
    ABV 4.8% Color 7 EBC
    35 IBU

    Description
    Pilsner beer based on the Bavarian
    Pilsner style. Light pale color, hoppy
    notes from Saaz with a refreshing finish.

    BREWER`S TIPS
    The fresher the better will be those
    noble herbs and spices notes from
    Saaz Step 1: Mashing
    Mash-in and follow the profile below
    Keep the pitching rate high pH 5.3 Mix Ratio 3.0 L/kg
    (1.0-1.2g/L)
    to have a cleaner beer. Mash-in at 63°C
    Only drop the temperature to 8°C Rest for 45min at 63°C Rise to 72°C at 1°C/min
    when diacetyl and acetaldehyde have Rest for 15min at 72°C and do the Iodine Test
    been below acceptable levels. Rise to 78°C at 1°C/min
    Rest for 2min at 78°C to mash out.
    Castle Malting S.A., Once the mash is done, filter and sparge with water at 78°C
    94 rue de Mons,
    Step 2: Boiling
    7970 Beloeil, Belgium
    Boil for 60min.
    Tel: +32 (0) 87 66 20 95
    Hop addition 1: At the beginning of boil add 225g of Saaz
    info@castlemalting.com
    Hop Addition 2: After 40min add 200g of Saaz
    www.castlemalting.com
    Hop Addition 3: After 55min add 175g of Saaz
    Whirlpool to remove the trub

    This recipe is provided by Castle Malting®.


    Total Batch
    Please note that this recipe is just a guideline. 6.0% 100L OG 11.2oP Efficiency 90%
    Some modification might need to be done to evap size
    meet different technologies, efficiencies and
    ingredients yield as grain dry extract and hop Step 3: Fermentation and Maturation Cooldown the wort to 10°C and
    alpha acid percentage. pitch the yeast. Ferment at 10°C for 2 days and then raise the
    temperature to 14°C. Once the fermentation is done (FG reached and
    For further information & service please contact:
    off-flavors removed – about 7 days) drop the temperature to 8°C and
    info@castlemalting.com
    rest for 1 day and then harvest the yeast. After removing the yeast, drop
    Brewing is an experiment! Brew your own beer! the temperature to 2°C and rest for 7 days.
    Send us your recipe, and we’ll be pleased to
    publish it on our website Attenuation 80% FG 2.3oP
    Step 4: Cold Aging and Packaging Cold age the beer at -1°C for 5
    days, remove the residual yeast, and carbonate until 2.5 volumes of
    CO2. The beer is ready to package and drink. Enjoy! *For refermentation
    in the bottle, add brewing sugar and Safbrew 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; info@castlemalting.com; 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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