CASTLE MALTING: BELGIAN WHEAT BEER

[seymour]

As you know, I'm always hunting for good beer recipes. You may have noticed lately I'm getting some proven ones directly from maltsters. This makes perfect sense when you think about it, because the companies producing the malt ought to know how it performs best, which malts go best together, etc. It's also in their best interest to recommend the best possible recipes because if the brewer produces great beer, they'll keep coming back for more of that particular malt.

Today I'll share some from Castle Malting in Belgium. Their slogans are straight-forward and honest, "Belgian Malts That Make Your Beer So Special" and "Malts From The Country Famous For Its Beer."

Castle Malting: Belgian Wheat Beer

DESCRIPTION:
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°Plato, 1044-1048
Alcohol: 5 – 5.5%
Colour: 10 - 12 EBC
Bitterness: 25 - 30 IBU

INGREDIENTS:

Malts:
80% Pilsen
20% White Wheat

Hops:
Magnum early and Styrian Golding late

Spices:
Bitter Orange Peel, Cumin, Coriander

Yeast:
Safbrew WB-06

Step 1: 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

Step 2: Boiling
-Duration: 1 hour 30 minutes
The volume of wort declines by 8 - 10%
-After 15 minutes add Magnum
-After 85 minutes add Styrian Golding, spices, and sugar if necessary

Step 3: 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.

Step 4: Lagering
minimum 2 weeks at 7°C

[legion]

Its very low on wheat

[seymour]

that's true

[spanspoon]

Nice work Seymour! Will definitely give some of these a go. The only issue I have is temp control!