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Belgian Brown Beer Beer recipe
Original gravity: 17 - 18 o PL
Alcohol: 7 - 8 %
Colour: +/- 50 EBC
Bitterness: 15 - 20 IBU

A beer of character with a rich sweet malt flavour and a well-balanced taste. Leaves a subtle aftertaste of burnt wood.

INGREDIENTS / HL (1 hectolitre = 100 litres)
Château Pilsen 2RS 16 kg / hl
Château Munich Light® 10 kg / hl
Château Cara Ruby® 4 kg / hl
Château Crystal® 1 kg / hl
Château Chocolat 1 kg / hl
Magnum 50 g / hl
Perle 25 g / hl
SafAle T-58 50 - 80 g / hl
SafAle T-58 (second fermentation) 2.5 - 5 g / hl
Brown candy sugar 0.5 kg / hl
Mashing temperature
Step 1: Mashing
Mash in at 62oC and rest for 55 minutes
Rest at 72oC during 10 minutes
Rest at 78oC during 2 minutes
Step 2: Filtration
Separate the wort from the spent grain with water at 75-78°C
Step 3: Boiling
Duration: 1 hour 30 minutes
The volume of wort declines by 8 - 10%
After 15 minutes add Magnum
After 85 minutes add Perle and sugar
Step 4: Cooling
Step 5: Fermentation at 22oC

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

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