MALT WHISKY RECIPE

Whisky with amber color and slightly smoky hints. The taste is rich and complex with a well-rounded flavor, malty and slightly peaty. The finish is long, recalling oak and smoke.

MALT WHISKY RECIPE

    1 Hectolitre = 100 Ltr = 303 Bottles X 0.33 Ltr

    INGREDIENTS / HL(HECTOLITRE)

    MALTQuantity
    Château Whisky Malt14 – 18 kg
    Château Distilling Malt21 – 27 kg
    (Add Château Distilling Malt depending on the required level of phenols)
    YEAST
    		Quantity
    Safwhisky M-170grm
    ** 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 at 65°C
    Rest at 62°C for 80 minutes
    Rest at 72°C for 15 minutes
    Filtration
    Separate the wort from the spent grain at 78°C
    Boiling (optional)
    Duration: 10 min
    Cooling
    23 – 24°C
    Fermentation
    28 – 30°C
    Distillation

    Mashing Temperature

    DOWNLOAD MALT WHISKY RECIPE

    BELGIAN RUBY BEER RECIPE

    This Belgian Red Beer pours a deep red and presents aromas of caramel malt. This beer has well-rounded flavors and a pleasant caramel malt character.

    BELGIAN RUBY BEER RECIPE

    • Original gravity

      13.5 o PL

    • Alcohol

      6.5%

    • Colour

      60 EBC

    • Bitterness

      22 – 27 IBU

    1 Hectolitre = 100 Ltr = 303 Bottles X 0.33 Ltr

    INGREDIENTS / HL(HECTOLITRE)

    MALTQuantity
    Château Pilsen 2RS13.8 kg / hl
    Château Melano 80 EBC 4.5 kg / hl
    Château Munich 25 EBC 1.8 kg / hl
    Château Cara Gold® 0.9 kg / hl
    HOPSQuantity
    Saaz100 gms / hl
    Hallertauer Mittelfruh 50 gms / hl
    YEASTQuantity
    Safbrew BE-256 (Abbaye) 80 grm / hl
    Safbrew BE-256 (Abbaye) refermentation 2.5 – 5 grm / hl
    SPICESQuantity
    Add hibiscus flower, if necessary 100 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 62 C and rest for 50 minutes
    Raise the temperature to 72 C, rest for 20 minutes
    Raise the temperature to 78 C, rest for 2 minutes
    Boiling
    Duration: 1 hour 30 minutes, the volume of wort declines by 6 – 10%
    After 15 minutes add Saaz;
    After 80 minutes add Halertauer Mittelfruh and sugar if necessary;
    Remove the trub
    cooling
    to 23 – 24 C
    Fermentation
    at 25-26 oC during (6-7) days
    Lagering
    minimum at 2 weeks at 2 C

    Mashing Temperature

    DOWNLOAD BELGIAN RUBY BEER RECIPE
    SPECIAL WHEAT BEER RECIPERYE MALT WHISKY RECIPE