BITTER BEER RECIPE

This full bodied, smooth beer has a flavour that lingers pleasantly on the palate. It is bitter, without being overwhelmingly so due to a perfect balance of malt and subtle hops. A refreshing and very satisfying drink.

BITTER BEER RECIPE

Original gravity
10 ^o PL
Alcohol
4.5-5%
Colour
60 EBC
Bitterness
38-40 IBU

1 Hectolitre = 100 Ltr = 303 Bottles X 0.33 Ltr

INGREDIENTS / HL(HECTOLITRE)

MALT	Quantity
Château Pilsen 2RS	7.5 kg / hl
Château Melano	3 kg / hl
Château Cara Gold®	0.6 kg / hl
Château Munich	1.2 kg / hl
HOPS	Quantity
Tradition	126 grm / hl
Cascade	50 grm / hl
YEAST	Quantity
Safale S-04	50- 80 grm / hl
Safbrew F-2 (second fermentation)	2.5-5 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
After mashing in 80 liters of water, rest at 62 C for 50 minutes Raise the temperature to 72 C, rest for 15 minutes Raise the temperature to 78 C, rest for 2 minutes
Filtration
Separate the wort from the spent grain with water at 78 C
boiling
Duration: 1hour 30 minutes;the volume of wort declines by 6 – 10% Add Hallertauer Tradition hop after 15 minutes from the beginning of boiling Add Cascade after 80 minutes
cooling
to 18 c
Fermentation
at 20-21 C (7 days)
Lagering
minimum 2 weeks