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Брошури

Belgian Ruby Beer Beer recipe
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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.
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INGREDIENTS / HL (1 hectolitre = 100 litres)
MALT

Château Pilsen 2RS 13.8 kg / hl
Château Melano 80 EBC 4.5 kg / hl
Château Munich 25 EBC 1.8 kg / hl
Château Cara Gold® 0.9 kg / hl
HOPS

Saaz 100 g / hl
Hallertauer Mittelfruh 50 g / hl
YEAST

SafAle BE-256 (Abbey) 80 g / hl
SafAle BE-256 (Abbey) refermentation 2.5 - 5 g / hl
SPICES
Add hibiscus flower, if necessary 100 g / hl

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



This recipe is provided by Castle Malting ®. A successful result cannot be guaranteed. Some modifications may be required to meet the specific characteristics of ingredients and the specific technological conditions of brewery.

For futher information and service please contact: info@castlemalting.com





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