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Belgian Red Pure Malt Beer Beer recipe
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Original gravity: 13.5 o PL
Alcohol: 6.5%
Colour: 60 EBC
Bitterness: 22 - 27 IBU
Description:
A bit sweet, with a lightly hopped tea-like flavour. Well-rounded and balanced flavors and a pleasant toasted malt character. A drying finish is common.




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INGREDIENTS / HL (1 hectolitre = 100 litres)
MALT

Château Pilsen 2RS 10.8 kg / hl
Château Melano 4.5 kg / hl
Château Munich 1.8 kg / hl
Château Cara Gold® 0.9 kg / hl
HOPS

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

SafAle US-05 50 - 80 g / hl
SafAle F-2 (Refermentation) 2.5 - 5 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 necesary;
*Sugar option: Cassonade light (Soft light brown sugar) (0.5 kg/hl)
Step 4: Fermentation
Start at 20oC, raise the temperature to 22oC, allow the dyacetil to rest for 24 hours at the end of fermentation prior to yeast removal.
Step 5: Lagering
Minimum 2 weeks at 4oC



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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