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Belgian March Beer Beer recipe
Original gravity: 14oPl
Alcohol: 5.5 - 6 %
Colour: 35 - 40 EBC
Bitterness: 15 - 20 IBU
March Beer (Bière de Mars or Spring Beer) the first brew of the year, made from the fresh crop of malts and hops. It is a mellow, fruity beer with a full flavor - floral aromas, fruit (bananas, ripe fruit) and subtle notes of roasted and caramelized malt. The beer has an elegant well-balanced bitterness.

INGREDIENTS / HL (1 hectolitre = 100 litres)

Château Pilsen 2RS 10 kg / hl
Château Cara Ruby® 8 kg / hl
Château Biscuit® 1 kg / hl

Magnum 40 g / hl
Hallertau Blanc 50 g / hl

SafAle S-33 60 g / hl
SafAle F-2 (second fermentation) 2.5 - 5 g / hl
Mashing temperature
Step 1: Mashing
Mash in 80 litres of water at 65°C
Rest at 63°C during 60 minutes
Rest at 72°C during 15 minutes
Rest at 78°C during 2 minutes
Step 2: Filtration
Separate the wort from the spent grain by 35 litres of water (75°C)
Step 3: Boiling
Duration: 2 hours 10 minutes
After 15 minutes add Magnum
After 105 minutes add Hallertau and sugar, if necessary
Remove the trub
Step 4: Cooling
Step 5: Fermentation at 20 - 25°C (7 days)
Step 6: Refermentation In the bottle with yeast SafAle F-2

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!
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