TRADITIONAL WHEAT BEER RECIPE

Belgian Wheat or White beer is traditionally considered to be a summer drink. It is usually consumed as an aperitif with a slice of orange or lemon.

Original gravity
11-12 ^oPlato
Alcohol
5-5.5 %
Colour
10 – 12 EBC
Bitterness
25 – 30 EBU

1 Hectolitre = 100 Ltr = 303 Bottles X 0.33 Ltr

INGREDIENTS / HL(HECTOLITRE)

MALT	Quantity
Château Pilsen 2RS	18 – 20 kg / hl
Château Wheat Blanc	5 kg / hl
HOPS	Quantity
Magnum	80 gms / hl
Styrian Golding	80 gms / h
YEAST	Quantity
Safbrew WB-06	50- 80 gms / hl
SPICES	Quantity
Bitter orange peel	10 gms / hl
Cumin	2 gms / hl
Coriander	1 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 80 litres of water (45°C) Rest at 62°C for 60 minutes Rest at 70°C for 20 minutes Rest at 78°C for 2 minutes
Boiling
Duration: 1 hour 30 minutes The volume of wort declines by 8 – 10% After 15 minutes add Magnum After 85 min add Styrian Golding, spices, and sugar, if necessary
Fermentation
Start at 20°C, raise the temperature to 22°C, allow the diacetyl to rest for 24 h at the end of fermentation prior to yeast removal.
Lagering
minimum 2 weeks at 7°C