Castle Malting: Beer recipe Belgian March Beer
Belgian March Beer Beer recipe
MarchBeer_256x256.png
ABV 5.5% Color 26 EBC Bitterness 18 IBU
Description
March Beer (Bière de Mars or Spring Beer) is the first brew of the year. Made from a fresh crop of malts and hops, it has a mellow, fruity flavor with floral, fruity aromas with subtle notes of roasted and caramelized malt. This beer has an elegant well-balanced bitterness.
Service:
Glass: Tall glass
Temperature: 4-8°C



BREWER`S TIPS
Keep the carbonation level low (2.4-2.6 vol) to boost pleasant malt taste.


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 65% / 13 kg
Château Cara Ruby® 30% / 6 kg
Château Biscuit® 5% / 1.1 kg
HOPS

Magnum (12.0% aa) 15.5 IBU / 50 g
Hallertau Blanc (10.5% aa) 2.5 IBU / 40 g
YEAST

SafAle S-33 70 g
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
pH 5.3 Mix Ratio 3.0 L/kg
Mash-in at 63°C
Rest for 50min at 63°C
Rise to 72°C at 1°C/min
Rest for 15min 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 Magnum.
Hop Addition 2: After 50min add Hallertau Blanc.
Whirlpool to remove the trub
Total evap 6.0% Batch size 100L OG 13.0oP 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 20°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 78% FG 2.80oP
Step 4: Cold Aging and Packaging Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.5 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
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