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Original gravity:
13.5oPL
Alcohol:
6.5%
Colour:
60 EBC
Bitterness:
22 - 27 IBU
Description:
This Belgian Red Beer pours a deep red and presents aromas of caramel malt. This beer has well-rounded flavors and a pleasant caramel malt character. ![]() |
INGREDIENTS / HL (1 hectolitre = 100 litres)
MALT
HOPS
YEAST
SPICES
Mashing Temperature
Step 1: Mashing
Mash in 62oC and rest for 50 minutes Raise the temperature to 72oC, rest for 20 minutes Raise the temperature to 78oC, rest for 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 6 - 10% After 15 minutes add Saaz; After 80 minutes add Halertauer Mittelfruh and sugar if necessary; Remove the trub
Step 4: Cooling
to 23-24oC
Step 5: Fermentation
at 25-26oC during (6-7) days
Step 6: Lagering
minimum at 2 weeks at 2oC
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