Beer recipe - Belgian March Beer
|ABV 5.5% ||Color 26 EBC ||Bitterness 18 IBU|
March Beer (Bière de Mars or Spring Beer) is the first brew of the year. Made from a fresh crop of malts and hops, it has a mellow, fruity flavor with floral, fruity aromas with subtle notes of roasted and caramelized malt. This beer has an elegant well-balanced bitterness.
Glass: Tall glass
Keep the carbonation level low (2.4-2.6 vol) to boost pleasant malt taste.
RECIPE FOR 100L
Château Pilsen 2RS
65% / 13 kg
Château Cara Ruby®
30% / 6 kg
5% / 1.1 kg
Magnum (12.0% aa)
15.5 IBU / 50 g
Hallertau Blanc (10.5% aa)
2.5 IBU / 40 g
Step 1: Mashing
Mash-in and follow the profile below:
Mash-in at 63°C
Rest for 50min at 63°C
Rise to 72°C at 1°C/min
Rest for 15min 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 Magnum.
Hop Addition 2: After 50min add Hallertau Blanc.
Whirlpool to remove the trub
|Total evap||6.0%||Batch size||100L||OG||13.0oP||Efficiency||85%|
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 20°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.
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.5 volumes of CO2. The beer is ready to package and drink. Enjoy!
*For refermentation in the bottle, add brewing sugar and SafAle F-2.
This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline. Some modification might need to be done to meet different technologies, efficiencies and ingredients yield as grain dry extract and hop alpha acid percentage.
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