Castle Malting: Beer recipe Belgian Brown Beer
Belgian Brown Beer Beer recipe
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ABV 6.5% Color 58 EBC Bitterness 25 IBU

Description
A beer with a rich sweet malt flavor and a well-balanced taste. Leaves a subtle aftertaste of chocolate.
Service:
Glass: Tulip Glass
Temperature: 4-8 °C
BREWER`S TIPS
For a cleaner fermentation keep the yeast pitching rate high 0.75 – 0.8 g/L
RECIPE FOR 100L
MALT
Château Pilsen 2RS 50% // 11.3 kg
Château Munich Light® 30% // 6.8 kg
Château Cara Ruby® 14% // 3.2 kg
Château Crystal® 3% // 0.7 kg
Château Chocolat 3% // 0.7 kg
HOPS
Magnum (12.0% aa) 22.5 IBU // 70 g
Perle (8.0% aa) 2.5 IBU // 60 g
YEAST
SafAle T-58 80 g
SUGAR
Brown candy sugar 500 g
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
pH 5.3 Mix Ratio 2.7 L/kg
Mash-in at 63°C
Rest for 60min at 63°C
Rise to 72°C at 1°C/min
Rest for 20min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min
Rest for 2min at 78°C to mash out

Once the mash is done, filter and sparge with water at 78°C
Step 2: Boiling
Boil for 60min.
Hop addition 1: After 10min add Magnum.
Hop addition 2: After 55min add Perle.
Sugar addition: After 50min add Brown Candy Sugar.
Whirlpool to remove the trub
Total evap 6.0% Batch size 100L OG 15.0oP Efficiency 85%
Step 3: Fermentation and Maturation Cool down the wort to 16°C and pitch the yeast. Ferment at 16°C for 2 days then rise to 20°C. Once the fermentation is done (FG reached and off-flavors removed – about 7 days), drop the temperature to 8°C and rest for 1 day, and then harvest the yeast. Drop the temperature to 2°C and rest for 7 days.
Attenuation 77% FG 3.40oP
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.7 volumes of CO2. The beer is ready to package and drink. Enjoy!

*For refermentation in the bottle, add brewing sugar and SafAle F-2.
This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline allowing you to add a personal touch to your beer. Please note that some modifications may be required to meet the specific technological conditions of the brewery defined by equipment, water etc.
For further information & service please contact: info@castlemalting.com
Brewing is an experiment! Brew your own beer!
Send us your recipe, and we’ll be pleased to publish it on our website
Headquarters: Chemin du Couloury 1, 4800 Lambermont, Belgium
Malting Plant: Rue de Mons 94, 7970 Beloeil, Belgium
Tel.: + 32 (0) 87 662095; Fax: +32 (0) 87 352234; info@castlemalting.com; www.castlemalting.com
Registered Tournai 79754; VAT: BE.455013439; IBAN: BE11 3700 9054 5648; BIC. BBRUBEBB