Papsko - Belgian Blond Ale

Step 1: Mashing
Mash-in and follow the profile below:

pH 5.3 Mix Ratio 2.5 L/kg

Mash-in at 64°C.
Rest for 50min at 64°C.
Rise to 72°C at 1°C/min.
Rest for 15min at 72°C and do the Iodine Test.
Rise to 78°C at 1°C/min.
Rest for 2min at 78°C to mash out.
Once the mash is done, filter and sparge with water at 78°C
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Step 2: Boiling
Boil for 75min. Hop addition 1: After 15min add Magnum.
Hop Addition 2: After 70min add Styrian Golding and H Mittelfruh.
Whirlpool to remove the trub
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Step 3: Fermentation and Maturation
Cool down the wort to 18°C and pitch the yeast.
Ferment at 18°C for 2 days then rise to 22°C. Once the fermentation is done (FG reached and off flavours removed – about 7 days), drop the temperature to 8°C and rest for 1 day and then harvest the yeast. Drop the temperature to 2°C and rest for 10 days.
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Step 4: Cold Aging and Packaging Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 5.1 g/L of CO2. The beer is ready for packaging and drinking. Enjoy!
*For refermentation in the bottle, add brewing sugar and SafAle F-2.
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1 qt=0.946 --> 25L = 26.32qt
1 lb=0.454 --> 7.24KG = 14.771 lb