Recipe for Timut Blonde :
- Color : Blonde
- Alcohol content : 5.5%.
- Quantity : 20L
- Bitterness : Moderate
- Brewing time : 5h
- Difficulty : Medium
Ingredients
- 2kg of Malt Pilsner
- 800g of Malt de Seigle
- 700g of Malt Munich I
- 500g of Flocons d’orge
- 10g of Houblon Triskel
- 40g of Houblon Triskel
- 30g of Houblon Triskel
- 10g of Timut Pepper
- 1 Farmhouse Lallemand yeast packet
- Total water volume : 31.5L (Preferably Chloride / Sulfate = 1:2)
Brew our recipe for Timut blonde beer step by step
Step 1
Heat 14.5 liters of water to 72°C in your brewing vessel and pour in the crushed grains.
Stir well to soak up all the malt, and don’t hesitate to crush any lumps against the sides of the tank.
Stir until the temperature drops to 65°C and hold for 1 hour.
At the same time, heat 17 liters of water to 75°C.
Step 2
Once the hour of saccharification is over, move on to filtration and rinsing.
Step 3
Heat the wort and boil for 60 minutes.
Add 10g of hops at the start of the boil.
Lightly crush the pepper with the back of a spoon (or a small mortar and pestle).
With 5 minutes to go, add 40g of Triskel and the timut.
After boiling for an hour, turn off the heat and infuse the last 30g of hops for 20 minutes.
The total IBU of the recipe should be around 30.
Step 4
Cool the wort to 20°C and transfer to the fermenter, not forgetting the yeast.
Your initial specific gravity should be around 1.042.
Ferment at 20°C for the first three days, then rise to 22°C for the next 5 weeks.
Step 5
Increase temperature to 25/26°C for a final week of fermentation. Final density should be 1,000.
Step 6
Add 7g per L of sugar at bottling. We want bubbles!
Over View
This blond beer with Timut pepper is the perfect way to end spring and start summer. The fine weather is beginning to arrive and the saison yeast tolerates the heat very well. What’s more, the fresh, lemony aromas of Timut pepper are a perfect match for the crispness of this thirst-quenching beer. Triskel hops, which are used extensively in this recipe, add floral, lemony and peppery notes for an extra touch of freshness!
Timut pepper is in fact a false pepper. Don’t be afraid of its spiciness – it doesn’t sting. In fact, it’s a berry botanically closer to a citrus fruit than a pepper in the strict sense of the word.