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Belgian March Beer Beer recipe
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Original gravity: 14 o PL
Alcohol: 5.5 - 6 %
Colour: 35 - 40 EBC
Bitterness: 15 - 20 IBU
Description
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.



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INGREDIENTS / HL (1 hectolitre = 100 litres)
MALT

Château Pilsen 2RS 12 kg / hl
Château Cara Ruby® 10 kg / hl
Château Biscuit® 2 kg / hl
HOPS

Saaz 25 g / hl
Magnum 50 g / hl
YEAST

Safbrew S-33 50 - 80 g / hl
Safbrew F-2 (second fermentation) 4 g / hl
Mashing temperature
Step1: Mashing
-Mash in 80 litres of water (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 40 litres of water (75 °C)
Step 3: Boiling
Duration: 2 hours 10 minutes
-After 15 minutes add Saaz
-After 105 minutes add Magnum and sugar, if necessary
-Remove the trub
Step 4: Cooling
Step 5: Fermentation at 20 - 25°C (7 days)



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