Your cart
Your cart is empty
Join us
Events
Firma nyheder
Præsentationer
Vores malt
New Hops
Vores gær
맥주 레시피 - Belgian Ruby Beer
Original gravity:
13.5 o PL
Alcohol:
6.5%
Colour:
60 EBC
Bitterness:
22 - 27 IBU
Description:
이벨기에레드맥주는진한빨강과카라멜몰트의아로마를냅니다. 이맥주는잘두드러진향미와즐거운카라멜몰트특징을가지고있습니다.
이벨기에레드맥주는진한빨강과카라멜몰트의아로마를냅니다. 이맥주는잘두드러진향미와즐거운카라멜몰트특징을가지고있습니다.
INGREDIENTS / HL
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
| Safbrew BE-256 (Abbaye) | 80 g / hl |
| Safbrew BE-256 (Abbaye) refermentation | 2.5 - 5 g / hl |
SPICES
| Add hibiscus flower, if necessary | 100 g / hl |
Mashing Temperature
Step1: Mashing
-Mash in 62 oC and rest for 50 minutes
-Raise the temperature to 72oC, rest for 20 minutes
-Raise the temperature to 78oC, rest for 2 minutes
-Mash in 62 oC 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: 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;
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 3: Cooling
to 23 - 24 oC
Step 4: Fermentation
at 25-26 oC during (6-7) days
Step 5: Lagering
minimum at 2 weeks at 2 oC
Denne opskrift er tilvejebragt af Castle Malting ®. Vi kan ikke garantere for resultatet. Det kan være nødvendigt med enkelte modifikationer af hensyn til ingredinsernes beskaffenhed og de specifikke betingelser og forhold på de enkelte bryggerier. For yderligere oplysning og serivce venligst kontakt: info@castlemalting.com
