Kasteel Rouge Clone 2 - Beer Recipe - Brewer's Friend

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Kasteel Rouge Clone 2

324 calories 28.9 g 500 ml
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 15.09 liters
Post Boil Size: 11.1 liters
Pre Boil Gravity: 1.086 (recipe based estimate)
Post Boil Gravity: 1.120 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 324 calories (Per 500ml)
Carbs: 28.9 g (Per 500ml)
Created: Monday November 9th 2020
1.070
1.013
7.5%
15.9
14.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Crisp Malting - Finest Maris Otter4 kg Finest Maris Otter 38 3 66.1%
1 kg Munich Malt1 kg Munich Malt 36.8 7.87 16.5%
0.30 kg Dingemans - Aromatic Malt0.3 kg Aromatic Malt 36.3 19 5%
0.30 kg Weyermann - Caramunich Type 20.3 kg Caramunich Type 2 34 45 5%
0.25 kg Bestmalz - BEST Melanoidin0.25 kg BEST Melanoidin 34.5 27 4.1%
0.10 kg Dingemans - Special B0.1 kg Special B 33.1 125 1.7%
0.10 kg Belgian Candi Sugar - Amber/Brown (60L)0.1 kg Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 1.7%
6.05 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Saaz28 g Saaz Hops Pellet 3.5 Boil 60 min 9.48 56%
22 g Styrian Goldings22 g Styrian Goldings Hops Pellet 3 Boil 60 min 6.39 44%
50 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 tbsp Citric acid Other Secondary 0 min.
700 ml Cherry Liquer Flavor Secondary 0 min.
1 kg Frozen Cherries Flavor Secondary 0 min.
50 ml Cherry Flavouring Flavor Bottling 0 min.
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
0.44 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
20 - 26 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySugar       Amount: 267.4 g       Temp: 20 °C       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.87 L Initial strike Strike 75 °C 67 °C --
7.05 L Sparge 75 °C 67 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 14.9
Mash volume with grains (equipment estimates 10.9 L) 18.8
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 9 L) 7.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17 L) 15.1
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 11.1
Top off amount 7.9
Going into fermentor 19
Total: 21.9  
Equipment Profile Used: System Default
 
Notes

Add candi sugar dissolved in water at 4 days after pitching

Ferment for 6/7 days then transfer to secondary after adding cherry liquer and citric acid to the secondary first.

Add cherry flavouring just before bottling

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  • Last Updated: 2021-02-08 09:45 UTC