BLOND RYE BEER RECIPE

Pale yellow to gold in color, with a well-constructed white head. Bitterness tends to be moderate, to allow the often spicy and sour-like rye characteristics to pull through.

Original gravity
18 – 19 ^oPlato
Alcohol
8.5 %
Colour
8 – 12 EBC
Bitterness
25 – 29 EBU

1 Hectolitre = 100 Ltr = 303 Bottles X 0.33 Ltr

INGREDIENTS / HL(HECTOLITRE)

MALT	Quantity
Château Pilsen 2RS	22 kg / hl
Château Wheat Blanc	3 kg / hl
Château Rye	6 kg / hl
HOPS*	Quantity
Perle or Admiral	70 %
Cascade	18 %
Amarillo	4.5 %
Saaz	7.5 %
*The exact quantity of hops will depend on the desired bitterness
YEAST	Quantity
Safbrew BE 256 (Abbaye)	60 grm / 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 100 litres of water (63°C) Rest at 63°C for 80 minutes Rest at 72°C for 20 minutes Rest at 78°C for 2 minutes
Boiling
After 10 minutes add the first hop (Perle or Admiral) After 85 minutes add the second hop (Cascade, Amarillo)
Whirlpool
add the remaining hops at the beginning of the stage
Fermentation
at 27 °C
Lagering
2 days at 12°C, then 3 weeks at 0-1°C

Clarify the beer 4 days before bottling