BELGIAN RUBY BEER RECIPE

This Belgian Red Beer pours a deep red and presents aromas of caramel malt. This beer has well-rounded flavors and a pleasant caramel malt character.

Original gravity
13.5 ^o PL
Alcohol
6.5%
Colour
60 EBC
Bitterness
22 – 27 IBU

1 Hectolitre = 100 Ltr = 303 Bottles X 0.33 Ltr

INGREDIENTS / HL(HECTOLITRE)

MALT	Quantity
Château Pilsen 2RS	13.8 kg / hl
Château Melano 80 EBC	4.5 kg / hl
Château Munich 25 EBC	1.8 kg / hl
Château Cara Gold®	0.9 kg / hl
HOPS	Quantity
Saaz	100 gms / hl
Hallertauer Mittelfruh	50 gms / hl
YEAST	Quantity
Safbrew BE-256 (Abbaye)	80 grm / hl
Safbrew BE-256 (Abbaye) refermentation	2.5 – 5 grm / hl
SPICES	Quantity
Add hibiscus flower, if necessary	100 gms / 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 62 C and rest for 50 minutes Raise the temperature to 72 C, rest for 20 minutes Raise the temperature to 78 C, rest for 2 minutes
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 necessary; Remove the trub
cooling
to 23 – 24 C
Fermentation
at 25-26 oC during (6-7) days
Lagering
minimum at 2 weeks at 2 C