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Belgian Red Beer

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 1 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 14.4 liter(s)
    Mash size
  • 19.2 liter(s)
    Total mash volume

Steps

Temp Time
63 C 45 min
72 C 15 min
78 C 2 min

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Fermentables

13.8 BLG
10.3 SRM
Type Name Amount Yield EBC
Grain Briess - Pale Ale Malt 3 kg 62.5% 80 % 7
Grain Pilzneński 0.8 kg 16.7% 81 % 4
Grain BESTMALZ - Best Melanoidin 0.2 kg 4.2% 75 % 71
Grain Melanoiden Malt 0.8 kg 16.7% 80 % 39
Sum 4.8 kg

Hops

16 IBU

Bitterness ratio 0.27 Balanced

Use for Name Amount Time Alpha acid
Boil Saaz (Czech Republic) 5 g 80 min 4.5 %
Boil Saaz (Czech Republic) 5 g 10 min 4.5 %
Boil Challenger 4 g 80 min 7 %
Boil Challenger 4 g 10 min 7 %
Boil Brewers Gold 4 g 80 min 7.6 %
Boil Brewers Gold 4 g 10 min 7.6 %
Boil Goldings 4 g 80 min 5 %
Boil Golding 4 g 10 min 5 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Belgian Abbey II Ale Dry 11.5 g Wyeast Labs

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