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Belgian Red Pure Malt Beer Beer recipe
ABC6.5% Color42 EBC Bitterness25 IBU
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.
Glass: Stemmed Goblet glass
Temperature: 4-8°C
You can add 1-2% of Chateau Black malt to give a nice touch of a roast character.

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

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

SafAle US-05 80 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 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 evap6.0%Batch size100LOG14.5oPEfficiency85%
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.
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.

这是由Castle Malting®提供的配方。成功的酿制并非百分百保证。配方及处理方法或需要稍微的改动,视乎个别材料的特性和个别酿酒厂的技术、环境而定。

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