BELGIAN RED PURE MALT BEER RECIPE

A bit sweet, with a lightly hopped tea-like flavour. Well-rounded and balanced flavors and a pleasant toasted malt character. A drying finish is common.

BELGIAN RED PURE MALT BEER RECIPE

  • 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)

MALTQuantity
Château Pilsen 2RS10.8 kg / hl
Château Melano4.5 kg / hl
Château Munich1.8 kg / hl
Château Cara Gold®0.9 kg / hl
HOPSQuantity
Saaz100 grm / hl
Hallertauer Mittelfruh50 grm / hl
YEASTQuantity
Safale US-0550 – 80 gms / hl
Safbrew F-2 (Refermentation)2.5 – 5 grm / 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 necesary;
*Sugar option: Cassonade light (Soft light brown sugar) (0.5 kg/hl)
Fermentation
Start at 20 C, raise the temperature to 22 C, allow the dyacetil to rest for 24 hours at the end of fermentation prior to yeast removal.
Lagering
Minimum 2 weeks at 4 C

Mashing Temperature

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