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Belgian Brown Beer Beer recipe
ABV6.5% Color58 EBC Bitterness25 IBU

A beer with a rich sweet malt flavor and a well-balanced taste. Leaves a subtle aftertaste of chocolate.
Glass: Tulip Glass
Temperature: 4-8 °C
For a cleaner fermentation keep the yeast pitching rate high 0.75 – 0.8 g/L
Château Pilsen 2RS 50% // 11.3 kg
Château Chocolat 3% // 0.7 kg
Château Munich Light® 30% // 6.8 kg
Château Cara Ruby® 14% // 3.2 kg
Château Crystal® 3% // 0.7 kg
Magnum (12.0% aa) 22.5 IBU // 70 g
Perle (8.0% aa) 2.5 IBU // 60 g
SafAle T-58 80 g
Brown candy sugar 500 g
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
pH5.3Mix Ratio2.7 L/kg
Mash-in at 63°C
Rest for 60min 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 Magnum.
Hop addition 2: After 55min add Perle.
Sugar addition: After 50min add Brown Candy Sugar.
Whirlpool to remove the trub
Total evap6.0%Batch size100LOG15.0oPEfficiency85%
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.
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.7 volumes of CO2. The beer is ready to package and drink. Enjoy!

*For refermentation in the bottle, add brewing sugar and SafAle F-2.

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.

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