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Брошури

Belgian Red Pure Malt Beer Beer recipe
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Original gravity: 13.5 o PL
Alcohol: 6.5%
Colour: 60 EBC
Bitterness: 22 - 27 IBU
Description:
A bit sweet, with a lightly hopped tea-like flavour. Well-rounded and balanced flavors and a pleasant toasted malt character. A drying finish is common.




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INGREDIENTS / HL (1 hectolitre = 100 litres)
MALT

Château Pilsen 2RS 10.8 kg / hl
Château Melano 4.5 kg / hl
Château Munich 1.8 kg / hl
Château Cara Gold® 0.9 kg / hl
HOPS

Saaz 100 g / hl
Hallertauer Mittelfruh 50 g / hl
YEAST

Safale US-05 50 - 80 g / hl
Safbrew F-2 (Refermentation) 2.5 - 5 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
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 necesary;
*Sugar option: Cassonade light (Soft light brown sugar) (0.5 kg/hl)
Step 3: Fermentation
Start at 20oC, raise the temperature to 22oC, allow the dyacetil to rest for 24 hours at the end of fermentation prior to yeast removal.
Step 4: Lagering
Minimum 2 weeks at 4oC



This recipe is provided by Castle Malting ®. A successful result cannot be guaranteed. Some modifications may be required to meet the specific characteristics of ingredients and the specific technological conditions of brewery.

For futher information and service please contact: info@castlemalting.com
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