Carta Blanca Recipe
Make Carta Blanca Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Hops
Yeast
Priming Sugar
Method
Mashing
- 1
Prepare the Mash
In a large mash tun, heat 15 liters of water to about 70°C (158°F). Add 5 kg of Pilsner malt and 1 kg of flaked corn to the water. Stir well to avoid clumps.
- 2
Mashing Process
Maintain the mash temperature at around 65°C (149°F) for about 60 minutes. This allows the enzymes in the malt to convert starches into fermentable sugars.
Boiling
- 3
Boil the Wort
After mashing, drain the liquid (wort) into a brew kettle. Bring it to a boil.
- 4
Add Hops
Once boiling, add 50 g of Hallertau hops and boil for 60 minutes. Add 30 g of Saaz hops for the last 15 minutes of the boil.
Cooling and Fermentation
- 5
Cool the Wort
After the boil, quickly cool the wort to about 20°C (68°F) using a wort chiller.
- 6
Pitch the Yeast
Transfer the cooled wort to a fermentation vessel and pitch 1 packet of lager yeast. Seal the vessel with an airlock.
- 7
Fermentation
Allow the beer to ferment at around 10-12°C (50-54°F) for 2-3 weeks until fermentation is complete.
Bottling
Enjoy
- 11
Chill and Serve
Refrigerate the bottles for a few hours before serving. Enjoy your homemade Carta Blanca!