BELGIAN CHRISTMAS BEER RECIPE

Original gravity
19 – 20 ^oPL
Alcohol
8.5 – 9%
Colour
55 – 65 EBC
Bitterness
25 – 30 IBU

1 Hectolitre = 100 Ltr = 303 Bottles X 0.33 Ltr

INGREDIENTS / HL(HECTOLITRE)

MALT	Quantity
Château Pilsen 2RS	20 kg / hl
Château Munich	10 kg / hl
Château Crystal®	5 kg / hl
Château Café Light®	5 kg / hl
HOPS	Quantity
Admiral	75 gms / hl
Brewers Gold	75 gms / h
YEAST	Quantity
Safbrew T-58	50- 80 gms / hl
Safbrew T-58 (second fermentation)	2.5 – 5 g / hl

** Adjusted to the minimum order quantity depending on the packaging type.
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. Source: http://www.castlemalting.com

PROCESS

Mashing
Mash in 75 l of water (65°C) and rest at 65°C for 90 minutes Raise the temperature to 73°C, rest for 20 minutes Raise the temperature to 79°C, rest for 2 minutes
Filtration
Separate the wort from the spent grain by 35 litres of water (78°C)
Boiling
Duration: 2.5 hours After 15 minutes add Admiral After 105 min add Brewers Gold and sugar, if necessary Remove the trub
Cooling
Fermentation
at 20 – 25°C (7 days)