BELGIAN AMBER BEER RECIPE

Due to the combination of Château Munich Light® and Château Abbey® malts, this special beer is characterized by a rich warmness typical of wine and a unique freshness typical of beer.

Original gravity
14 – 16 ^oPL
Alcohol
6 – 7%
Colour
10 – 15 EBC
Bitterness
18 – 22 IBU

1 Hectolitre = 100 Ltr = 303 Bottles X 0.33 Ltr

INGREDIENTS / HL(HECTOLITRE)

MALT	Quantity
Château Pilsen 2RS	15 kg / hl
Château Munich Light®	7.5 kg / hl
Château Abbey® or Château Cara Ruby®	2.5 kg / hl
HOPS	Quantity
Saaz	75 gms / hl
Hallertau Mittelfruh	25 gms / h
YEAST	Quantity
Safbrew S – 33	50- 80 gms / hl

** Adjusted to the minimum order quantity depending on the packaging type.
This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline allowing you to add a personal touch to your beer. Please note that some modifications may be required to meet the specific technological conditions of the brewery defined by equipment, water etc.For further information & service please contact: info@castlemalting.com . Brewing is an experiment! Brew your own beer! Send us your recipe, and we’ll be pleased to publish it on our website. Source: http://www.castlemalting.com

PROCESS

Mashing
Mash in at 65°C and rest for 60 minutes Rest at 72°C for 15 minutes Rest at 78°C for 2 minutes
Boiling
Duration: 1h 30min; the volume of wort declines by 8 – 10% -After 15 minutes add half of the hops, after 85 minutes add the rest of the hops and sugar, if necessary Spices option: Coriander (1 g/hl) and grains of paradise (1.5 g/hl) or liquorice (0.5 g/hl) *Sugar option: White candy sugar (0.5 kg/hl)
Fermentation
Start at 20°C, raise the temperature to 22°C, allow the diacetyl to rest for 24 hours at the end of fermentation prior to yeast removal.
Lagering
minimum 2 weeks at 4°C