Castle Malting: Beer recipe Belgian Red Pure Malt Beer
Belgian Red Pure Malt Beer Beer recipe
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ABC 6.5% Color 42 EBC Bitterness 25 IBU
Description:
Beer with a sweet and lightly hopped tea-like flavor. Well-rounded and balanced flavors and a pleasant malt character with a slightly dry finish.
Service:
Glass: Stemmed Goblet glass
Temperature: 4-8°C
BREWER`S TIP
You can add 1-2% of Chateau Black malt to give a nice touch of a roast character.


This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline. Some modification might need to be done to meet different technologies, efficiencies and ingredients yield as grain dry extract and hop alpha acid percentage.

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
RECIPE FOR 100L
MALT

Château Pilsen 2RS 60% / 13.5 kg
Château Melano 25% / 5.5 kg
Château Munich 10% / 2.2 kg
Château Cara Gold® 5% / 1.2 kg
HOPS

Hallertauer Mittelfruh (4.5% aa) 20 IBU / 170 g
Saaz (3.5% aa) 2.5 IBU / 120 g
Mandarina Bavaria (9.5% aa) 2.5 IBU / 50 g
YEAST

SafAle US-05 80 g

Mashing Temperature

Step 1: Mashing
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
Step 2: Boiling
Boil for 60min.
Hop addition 1: After 10min add Hallertau Mittelfruh.
Hop Addition 2: After 50min add Saaz.
Hop Addition 3: After 55min add Mandarina Bavaria.
Whirlpool to remove the trub
Total evap 6.0% Batch size 100L OG 14.5oP Efficiency 85%
Step 3: Fermentation and Maturation
Cool down the wort to 18°C and pitch the yeast.
Ferment at 18°C for 2 days then rise to 22°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 82% FG 2.65oP
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.
La Malterie du Château SA (Castle Malting);
Malting Plant: Rue de Mons (Bel) 94, 7970 Beloeil, Belgium; Distribution Center: Rue de l'Orbette 1, 7011 Ghlin (Mons), Belgium; Headquarters: Rue de Mons (Bel) 94, 7970 Beloeil, Belgium; Tel.: +32 87 662095; info@castlemalting.com; www.castlemalting.com
Registered Tournai 79754; VAT: BE0455013439; Agence ING Les Trois Canaux, Rue De Tournai 130, 7972 - Quevaucamps, Belgium
Account : 370-0905456-48; IBAN : BE11 3700 9054 5648; BIC : BBRUBEBB