The Best 5 Château Malting Beer Recipes by Jean-Louis Dourcy

One of the best reasons to learn about brewing is that it helps to gain knowledge about several grains and ingredients. The best way to complete it is by learning from a professional like Jean-Louis Dourcy who holds the skill in preparing the various malting beer recipes. Below, there is the best 5 castle malting beer recipe by Jean — Louis Dourcy.

1.) Belgian Saison Beer: This is normally known as the beer farm and it is a refreshing pale ale that is fruity, carbonated, and spicy.

The beer recipe: For the preparation of this malting beer, the malt ingredients that are used are Chateau Pilsen 2RS kg/hl, Chateau Cara Clair 2 kg/hl, and Chateau Wheat Blanc 2 kg/hl. The hops used are magnum 50g / hl, Mosaic 90g / hl, Aramis 50g / hl, and Perle 20g / hl. In addition, 70g of Safale Be — 134 is required.

The manufacturing process: -

• Squeaking at different temperatures for different minutes
• Filtration where the wort is separated from the spent grain with water at 75 * C
• Boiling is necessary for 85 minutes and adds Magnum, Aramis, Perle, and Mosaic.
• Fermentation is necessary to ferment this mixture at 25 ° C with the specific yeast.
• The process of making lager is ripe for 2 weeks at 2 * C.

2.) Triple Blond: According to Jean Louis Dourcy, Triple Blond is an extremely favorite beer. It is slightly golden and transmits a malt aroma. It has a delicately sweet taste and moderate bitterness.

The Recipe: Chateau Pilsen 2RS 19.5kilo, Chateau Blond 2.3kilo, Chateau Cara Clair 1kilo, and Chateau Wheat Blanc 1kg. 70g of Safale BE — 256 yeast and white candy sugar 0.6kilo

The manufacturing process: -

• Grinding is required for 45 minutes which should be increased slowly and remain at a different temperature.
• Filtration is required to separate spent grain wort from water at 75 ° C.
• Boiling is necessary for 1 hour at 100 * C and it is necessary to add the Polaris hops, sugar, and other ingredients at a different temperature.
• Cool the mixture to 27 * C, then ferment to 27 * C with the yeast that is provided and then leave it to make lager for 2 weeks.

3.) The Scotch Beer: It has a rich and dominated aroma and sweetness of the malt. It also conveys a sweet bitterness with the aroma of roasting.

The Recipe: Chateau Pilsen 22RS 14kilo, Chateau d’orge 3kilo, Chateau white wheat 1 kilo, and Chateau peaty 0.2kilo, 55g of Safale yeast, 100g of Golding's balls, and 70g of fugue balls.

The manufacturing process -

• Malting is required in 80l of water at 62 ° C and remains at different temperatures for specific minutes.
• Boiling is needed for 70 minutes and adds the hop goldings balls at the time of boiling and then the hop fugue balls after one hour.
• Ferment the mixture with the yeast at 25 ° C
• Make lager for 2 weeks at 2 * C

4.) Sahti beer: According to Jean-Louis Dourcy review, it is a sweet amber beer that is available with a floral, juniper, herbal, and spicy aroma. This traditional beer is Finland’s most popular and popular all over the world.

The recipe: Chateau Pilsen 2RS 17kilo, Chateau Rye malt 4kilo, Chateau peated 1kilo, and Chateau Cara blond 1kilo, the brewers of gold 110kilo and safale S-33 50–80 yeast with Juniper berries 25g.

The manufacturing process -

• The squeak is required in 70l of water at 67 ° C and then it is slowly increased.
• During filtration, the wort separated from spent grain with the use of water at 75 ° C.
• Boil is necessary for 80 minutes and adds the brewers of gold, juniper, and barriers.
• Ferment the mixture at 23 ° C with the yeast
• Make lager beer is needed for 2 weeks at 3 * C

5.) Smoked dark beer: This beer is in red with red hints that transmit baked bread, malty aroma, and woody smoky notes.

The beer recipe — The ingredients used are Chateau Pilsen 2RS 10kilo, Chateau Pale Ale 3kilo, Chateau Minich 2 kilo, Chateau Cara gold 4kilo, Chateau Chocolate 0.5 and Chateau tourbé 1kilo, Tettnang 50g, Magnum 50g and Safale BE -256 50–80g.

• The manufacturing process
• Grinding for 45 minutes at 62 * C
• Boiling is necessary for 1 hour 30 minutes
• Cool and then ferment at 23 * C with Safale BR-256
• Make lager for 15 days at 2 * C

Source: The best 5 Château malting beer recipes by Jean — Louis Dourcy