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.

BELGIAN AMBER BEER RECIPE

  • 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)

MALTQuantity
Château Pilsen 2RS15 kg / hl
Château Munich Light®7.5 kg / hl
Château Abbey® or Château Cara Ruby®2.5 kg / hl
HOPSQuantity
Saaz75 gms / hl
Hallertau Mittelfruh25 gms / h
YEASTQuantity
Safbrew S – 3350- 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

Mashing Temperature

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