BIÈRES EN FÛT Recipe
Les BRASSEURS du NORD - CLASSIQUES et ARTISANALES
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
Flavor Additions
Method
Brewing Process
Mashing
In a large pot, heat 2 liters of water to approximately 70°C (158°F). Add the pale malt and caramel malt, stirring well. Maintain the temperature for 60 minutes.
Boiling
Bring the mixture to a boil. Add the hops and boil for 60 minutes, stirring occasionally. Add coriander and orange peel during the last 10 minutes of the boil.
Cooling
Remove from heat and cool the mixture quickly to about 20°C (68°F) using a wort chiller or an ice bath.
Fermentation
Transfer the cooled wort to a sanitized fermentation vessel. Pitch the yeast and seal with an airlock. Allow it to ferment for 1-2 weeks at a stable temperature.
