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Belgian Ruby Beer Beer recipe
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Original gravity: 13.5oPL
Alcohol: 6.5%
Colour: 60 EBC
Bitterness: 22 - 27 IBU
Description:
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.
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INGREDIENTS / HL (1 hectolitre = 100 litres)
MALT

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

Saaz 100 g / hl
Hallertauer Mittelfruh 50 g / hl
YEAST

SafAle BE-256 (Abbey) 80 g / hl
SafAle BE-256 (Abbey) refermentation 2.5 - 5 g / hl
SPICES
Add hibiscus flower, if necessary 100 g / hl

Mashing Temperature

Step 1: Mashing
Mash in 62oC and rest for 50 minutes
Raise the temperature to 72oC, rest for 20 minutes
Raise the temperature to 78oC, rest for 2 minutes
Step 2: Filtration
Separate the wort from the spent grain with water at 75-78°C
Step 3: 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
Step 4: Cooling to 23-24oC
Step 5: Fermentation at 25-26oC during (6-7) days
Step 6: Lagering minimum at 2 weeks at 2oC



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





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