BELGIAN BROWN BEER RECIPE

A beer of character with a rich sweet malt flavour and a well-balanced taste. Leaves a subtle aftertaste of burnt wood.

BELGIAN BROWN BEER RECIPE

  • Original gravity

    17 – 18 oPL

  • Alcohol

     7 – 8 %

  • Colour

    +/- 50 EBC

  • Bitterness

    15 – 20 IBU

1 Hectolitre = 100 Ltr = 303 Bottles X 0.33 Ltr

INGREDIENTS / HL(HECTOLITRE)

MALTQuantity
Château Pilsen 2RS16 kg / hl
Château Munich Light®10 kg / hl
Château Cara Ruby®4 kg / hl
Château Crystal®1 kg / hl
Château Chocolat1 kg / hl
HOPSQuantity
Magnum50 gms / hl
Perle25 gms / h
YEASTQuantity
Safbrew T-5850- 80 gms / hl
Safbrew T-58 (second fermentation)2.5 – 5 g / hl
SUGARQuantity
Brown candy sugar0.5 kg / 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 at 62 C and rest for 55 minutes
-Rest at 72 C during 10 minutes
-Rest at 78 C during 2 minutes
Boiling
Duration: 1hour 30 minutes
The volume of wort declines by 8 – 10%
-After 15 minutes add Magnum
-After 85 minutes add Perle and sugar
cooling
Fermentation
at 22 C

Mashing Temperature

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