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Beer recipe - Belgian Ruby Beer
| ABV 6.5% | Color 37 EBC | Bitterness 25 IBU |
Description:
This Belgian Red Beer has a deep ruby color and presents aromas of caramel malt. This beer has well-rounded flavors and a pleasant caramel malt character.
This Belgian Red Beer has a deep ruby color and presents aromas of caramel malt. This beer has well-rounded flavors and a pleasant caramel malt character.
Service:
Glass: Goblet glass
Temperature: 4-8 °C
Glass: Goblet glass
Temperature: 4-8 °C
BREWER`S TIP
To make it more complex you can add 500g of Cassonade sugar 10 min before the end of the boil and referment in the bottle with SafAle BE-256.
To make it more complex you can add 500g of Cassonade sugar 10 min before the end of the boil and referment in the bottle with SafAle BE-256.
RECIPE FOR 100L
MALT
| Château Pilsen 2RS | 66% / 14.4 kg |
| Château Melano | 21% / 4.7 kg |
| Château Munich | 9% / 1.9 kg |
| Château Cara Gold® | 4% / 0.9 kg |
HOPS
| Saaz (3.5% aa) | 20 IBU / 220 g |
| Hallertauer Mittelfruh (4.5% aa) | 5 IBU / 180 g |
YEAST
| SafAle BE-256 | 80 g |
Mashing Temperature
Step 1: Mashing
Mash-in and follow the profile below:
Mash-in and follow the profile below:
| pH | 5.3 | Mix Ratio | 2.7 L/kg |
Mash-in at 63°C
Rest for 50min at 63°C
Rise to 72°C at 1°C/min
Rest for 20min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min
Rest for 2min at 78°C to mash out
Once the mash is done, filter and sparge with water at 78°C
Rest for 50min at 63°C
Rise to 72°C at 1°C/min
Rest for 20min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min
Rest for 2min at 78°C to mash out
Once the mash is done, filter and sparge with water at 78°C
Step 2: Boiling
Boil for 60min.
Hop addition 1: After 10min add Saaz.
Hop Addition 2: After 50min add Hallertau Mittelfruh.
Whirlpool to remove the trub
Boil for 60min.
Hop addition 1: After 10min add Saaz.
Hop Addition 2: After 50min add Hallertau Mittelfruh.
Whirlpool to remove the trub
| Total evap | 6.0% | Batch size | 100L | OG | 14oP | Efficiency | 85% |
Step 3: Fermentation and Maturation
Cool down the wort to 16°C and pitch the yeast.
Ferment at 16°C for 2 days then rise to 21°C. Once the fermentation is done (FG reached and off-flavors removed – about 7 days), drop the temperature to 8°C and rest for 1 day, and then harvest the yeast. Drop the temperature to 2°C and rest for 7 days.
Cool down the wort to 16°C and pitch the yeast.
Ferment at 16°C for 2 days then rise to 21°C. Once the fermentation is done (FG reached and off-flavors removed – about 7 days), drop the temperature to 8°C and rest for 1 day, and then harvest the yeast. Drop the temperature to 2°C and rest for 7 days.
| Attenuation | 83% | FG | 2.35oP |
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.6 volumes of CO2. The beer is ready to package and drink. Enjoy!
*For refermentation in the bottle, add brewing sugar and SafAle F-2.
Ésta es una receta suministrada por Castle Malting®. Tenga en cuenta que esta receta es solo una guía, lo cual le permite agregar su toque personal a su cerveza. No se puede garantizar que al seguirla se obtenga un resultado adecuado. Es posible que haya que realizar modificaciones para adaptarse a las características específicas de los ingredientes y a las condiciones tecnológicas específicas de la fábrica de cerveza.
Si desea más información o servicio, póngase en contacto con: info@castlemalting.com
Si desea más información o servicio, póngase en contacto con: info@castlemalting.com
