BELGIAN BLONDE BEER RECIPE

Dense beeer with a rich taste, long aftertaste and, as a rule, low carbonation. Unlike the majority of other beers, Belgian Blond Beer is served cooled to just 6-12 º C.

Original gravity
15 – 16 ^oPL
Alcohol
6 – 7 %
Colour
8 – 12 EBC
Bitterness
26 – 29 IBU

1 Hectolitre = 100 Ltr = 303 Bottles X 0.33 Ltr

INGREDIENTS / HL(HECTOLITRE)

MALT	Quantity
Château Pilsen 2RS, 100%	25 – 30 kg / hl
HOPS	Quantity
Saaz	100 gms / hl
Tradition	50 gms / hl
YEAST	Quantity
Safbrew T-58	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 75 liters of water (62 C) Rest at 63 C during 55 minutes Rest at 70 C during 20 minutes Rest at 78 C during 2 minutes
Boiling
Duration: 1hour 30 minutes The volume of wort declines by 8 – 10% -After 15 minutes add Saaz; -After 85 minutes add Tradition Spices option: star anis (1 g/hl)
Fermentation
Start at 20 C, raise the temperature to 22 C, allow the dyacetil to rest for 24 hours at the end of fermentation prior to yeast removal.
Lagering
minimum 2 weeks at 4 C