Beer recipe - Belgian Ruby Beer
|ABV 6.5% ||Color 37 EBC||Bitterness 25 IBU|
This Belgian Red Beer pours a deep and presents aromas of caramel malt. This beer has well-rounded flavors and a pleasant caramel malt character.
Glass: Goblet glass
Temperature: 4-8 °C
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
Château Pilsen 2RS
66% / 14.4 kg
21% / 4.7 kg
9% / 1.9 kg
Château Cara Gold®
4% / 0.9 kg
Saaz (3.5% aa)
20 IBU / 220 g
Hallertauer Mittelfruh (4.5% aa)
5 IBU / 180 g
Step 1: Mashing
Mash-in and follow the profile below:
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 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.
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.
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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