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Belgian Ruby Beer Beer recipe
BelgianRedBeer256x256.png
ABV6.5% Color37 EBCBitterness25 IBU
Description:
This Belgian Red Beer pours a deep and presents aromas of caramel malt. This beer has well-rounded flavors and a pleasant caramel malt character.
Service:
Glass: Goblet glass
Temperature: 4-8 °C
BREWER`S TIP
To make it more complex you can add 500g of Cassonade sugar 10 min before the end of the boil and referment in the bottle with SafAle BE-256.
RECIPE FOR 100L
MALT

Château Pilsen 2RS 66% // 14.4 kg
Château Melano 21% // 4.7 kg
Château Munich 9% // 1.9 kg
Château Cara Gold® 4% // 0.9 kg
HOPS

Saaz (3.5% aa) 20 IBU // 220 g
Hallertauer Mittelfruh (4.5% aa) 5 IBU // 180 g
YEAST

SafAle BE-256 80 g

Mashing Temperature

Step 1: Mashing
Mash-in and follow the profile below:
pH5.3Mix Ratio2.7 L/kg
Mash-in at 63°C
Rest for 50min 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 Saaz.
Hop Addition 2: After 50min add Hallertau Mittelfruh.
Whirlpool to remove the trub
Total evap6.0%Batch size100LOG14oPEfficiency85%
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 21°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.
Attenuation83%FG2.35oP
Step 4: Cold Aging and Packaging Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.6 volumes of CO2. The beer is ready to package and drink. Enjoy! *For refermentation in the bottle, add brewing sugar and SafAle F-2.



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