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.

BELGIAN RUBY 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 2RS13.8 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
HOPSQuantity
Saaz100 gms / hl
Hallertauer Mittelfruh 50 gms / hl
YEASTQuantity
Safbrew BE-256 (Abbaye) 80 grm / hl
Safbrew BE-256 (Abbaye) refermentation 2.5 – 5 grm / hl
SPICESQuantity
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

Mashing Temperature

DOWNLOAD BELGIAN RUBY BEER RECIPE
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