Jean-Louis Dourcy’s Castle Malting is the oldest Belgian company reputed for producing high quality beer in the world. Few well known beer recipes from Castle Malting are listed for the beer lovers around the world. Here is the list of top beer of 2019 from Castle Malting:-
A.) Sahti Beer- Sahti is a traditional beer from Finland made from a variety of grains, malted and unmalted, including barley, rye, and/or oats. It is a sweet amber beer, with juniper, herbal, floral, spicy aromas. A little dry and thirst quenching.
Ingredients /HL (1 hectolitre = 100 litres):
- Malt - Chateau Pilsen 2 RS -17 Kg, Chateau Rye Malt - 4 Kg, Chateau Cara Blond® 1 Kg, Chateau Peated 1 Kg
- Hops – Brewers Gold – 110g
- Yeast – SafAle S-33 – 50-80 g
- Spices – Juniper Berries – 25 g
Processing of Sahti Beer:
- Mashing – Mash in 70l of water at 67oC then increase the temperature up to 63oC, Rest at 63oC for 1 hour, Rest at 72oC for 15 minutes(min), Rest at 78oC for 2 min.
- Filtration – separate the wort from the spent grain at 75oC
- Boiling – Duration – 80 min, in 5 min add hop Brewers Gold, in 70 min add Juniper Berries. The volume of wort declines by 8-10%.
- Fermentation – Ferment at 23oC with the recommended yeast.
- Lagering – Matures in 2 weeks at 3oC
B.) Aramis Beer- According to Jean-Louis Dourcy Feedback the Aramis Beer is characterized by a rich warmness typical of wine and a unique freshness typical of beer. The hop Aramis offers this beer a very fine aroma with subtle spicy notes.
Ingredients /HL (1 hectolitre = 100 litres):
- Malt - Chateau Pilsen 2 RS -17 Kg/hl, Chateau Munich Light® - 5 Kg/hl, Chateau Abbey® 1 Kg./hl, Chateau Wheat Blanc 0.5 Kg/hl
- Hops – Aramis – 110 g/hl, Magnum – 30 g/hl
- Yeast – Safbrew BE 256 (Abbaye) – 70 g/hl
Processing of Aramis Beer:
- Mashing – Rest at 63oC for 70 min, Rest at 72oC for 15 min, Rest at 78oC for 2 min.
- Filtration – as stated above
- Boiling – Duration – 85 min
- Fermentation – 1 day at 12oC
- Lagering – at 2oC
C.) Belgian Christmas Beer- Belgian Christmas Beer with a rich creamy head, slightly spicy flavour and a pleasant aroma. It is most famous beer of the Castle Malting.
Ingredients/HL (1 hectolitre = 100 litres):
- Malt - Chateau Pilsen 2 RS -20 Kg/hl, Chateau Munich - 10 Kg/hl, Chateau Crystal® 5 Kg./hl, Chateau Café Light® - 5 Kg/hl
- Hops – Admiral – 75 g/hl, Brewers Gold – 75 g/hl
- Yeast – Safbrew T 58 – 50-80 g/hl, Safbrew T-58 (second fermentation) 2.5 – 5 g/hl
Processing of Belgian Christmas Beer:
- Mashing – Mash in 75 l of water (65oC ) and Rest at 65oC for 90 min, Raise the temperature to 73oC and rest for 20 min, then to 79oC and rest for 2 min.
- Filtration – as stated above by 35l water
- Boiling – Duration – 2.5 hours, after 15 min add Admiral, after 105 min add Brewers Gold and sugar. Trub can be removed.
- Cooling
- Fermentation – at 20-25oC (7 days)
D.) Light Beer “Forbidden Fruit”- Jean-Louis Dourcy explains about light beer in terms of a rich, highly aromatic Belgian-style beer with an irresistible taste. An excellent balance of flavours accompanied by a spicy, herbal aroma.
Ingredients/HL (1 hectolitre = 100 litres):
- Malt - Chateau Pilsen 2 RS -10.8 Kg/hl, Chateau Melano – 4.5 Kg/hl, Chateau Cara Gold® 0.9 Kg/hl, Chateau Munich 1.8 Kg/hl
- Hops – Saaz – 100g/hl, Hersbrucker (Hallertauer) – 50g/hl
- Yeast – Safale US-05 – 50-80 g/hl, Safale US-05 (second fermentation) 2.5-5 g/hl
Processing of Light Beer “Forbidden Fruit”:
- Mashing – After mashing in, rest at 62oC for 50 min, at 72oC rest for 20 min, then at 78oC rest for 2 min
- Filtration – as stated above
- Boiling – Duration – 1 hour 30 min, the volume of wort decreases by 6-10%, Add saaz hop after 15 min of boiling, add Hallertauer Aroma hop and sugar, if necessary after 80 min.
- Cooling to 22-24oC
- Fermentation – Ferment at 25-26oC (7 days)
- Lagering – Minimum 2 weeks
Read Reference: Jean-Louis Dourcy's Top 3 Rated Beers Recipes
