The recipe for Polar Bear by Brewing Bears :
- Color : Pale and cloudy
- Alcohol : 4.4% proof
- Quantity : 20L
- Bitterness : Mild
- Brewing time : 6h
- Difficulty : Easy
Ingredients
- 2 kg Malt de blé Clair
- 1.7kg Malt Pilsner
- 600g Malt Munich
- 30g Houblon Saaz
- 25g Houblon Target
- 1 levure Lallemand Munich Classic yeast packet
Brew the recipe for Polar Bear from Brewing Bears
Step 1
Heat 15 liters of water to 70°C and pour in the crushed grains.
Stir well, and don’t hesitate to crush any lumps against the sides of the tank. Continue until you reach a temperature of 66°C. Maintain this temperature for 1 hour.
At the same time, heat 18 liters of water to 77°C.
Step 2
Once the hour of saccharification is over, rinse and filter.
Step 3
Heat the wort and boil for 90 minutes.
After the first 30 minutes, add the first hop.
When the boil is complete, add the second hop and wait 20 minutes before cooling.
Step 4
Cool the wort to 20°C and transfer to the fermenter, not forgetting the yeast.
Initial density should be around 1.046.
Ferment at 20°C for 3 to 4 weeks. To be sure you’ve completed fermentation, raise the temperature to 22°C for the last 4 days. Final specific gravity should be around 1.012.
Step 5
Add 5g per L of sugar at bottling.
Brewing tips from Olivier, brewer at Brewing Bears
This recipe uses a lot of wheat malt. As this malt has no husk, Olivier recommends using around 250g of rice husk to facilitate filtration. The target pH is 5.2. There are several ways of achieving this : you can play with the minerals according to your water profile, or use lactic acid.
We’re looking for a fairly dry finish on this beer, so the recommended mashing temperature is 66°C.
Ideally, your water profile should contain more sulfate than chloride, to promote the beer’s thirst-quenching, refreshing character. You can therefore play with minerals to get closer to this profile :
Olivier also recommends adding a little salt (Na+) to your brewing water. It will add a little body, and is also an interesting flavor enhancer.
The carbonation of the beer here is standard for its style, so you can use 5g/l of table sugar at bottling.
A word about Brewing Bears
Brewing Bear’s began as Bear’s House. A pillar of Montpellier’s Beer Geek culture, this beer cellar offers one of the finest selections in the South of France. Brewing Bears was the perfect next step.
Just as passionate as they are at the cellar, the Brewing Bears play with styles and experiment constantly. In addition to a fixed range of modernized versions of classic beers, the brewery regularly offers ephemeral series and collabs with the best. Resolutely independent and craft, the Brewing Bears brewery’s well-oiled character can be found in cans with a design that’s always on point.
