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Belgian Red Pure Malt Beer Beer recipe
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ABC 6.5% Color 42 EBC Bitterness 25 IBU
Description:
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.
Service:
Glass: Stemmed Goblet glass
Temperature: 4-8°C
BREWER`S TIP
You can add 1-2% of Chateau Black malt to give a nice touch of a roast character.
RECIPE FOR 100L
MALT

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
HOPS

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
YEAST

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.
Attenuation82%FG2.65oP
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.

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
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