BELGIAN BROWN BEER RECIPE

A beer of character with a rich sweet malt flavour and a well-balanced taste. Leaves a subtle aftertaste of burnt wood.

Original gravity
17 – 18 ^oPL
Alcohol
7 – 8 %
Colour
+/- 50 EBC
Bitterness
15 – 20 IBU

1 Hectolitre = 100 Ltr = 303 Bottles X 0.33 Ltr

INGREDIENTS / HL(HECTOLITRE)

MALT	Quantity
Château Pilsen 2RS	16 kg / hl
Château Munich Light®	10 kg / hl
Château Cara Ruby®	4 kg / hl
Château Crystal®	1 kg / hl
Château Chocolat	1 kg / hl
HOPS	Quantity
Magnum	50 gms / hl
Perle	25 gms / h
YEAST	Quantity
Safbrew T-58	50- 80 gms / hl
Safbrew T-58 (second fermentation)	2.5 – 5 g / hl
SUGAR	Quantity
Brown candy sugar	0.5 kg / hl

** Adjusted to the minimum order quantity depending on the packaging type.
This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline allowing you to add a personal touch to your beer. Please note that some modifications may be required to meet the specific technological conditions of the brewery defined by equipment, water etc.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. Source: http://www.castlemalting.com

PROCESS

Mashing
-Mash in at 62 C and rest for 55 minutes -Rest at 72 C during 10 minutes -Rest at 78 C during 2 minutes
Boiling
Duration: 1hour 30 minutes The volume of wort declines by 8 – 10% -After 15 minutes add Magnum -After 85 minutes add Perle and sugar
cooling
Fermentation
at 22 C