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Kasteel Rouge Clone 2

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

Original Gravity:

1.070

Final Gravity:

1.013

ABV (standard):

7.5%

IBU (tinseth):

15.9

SRM (morey):

14.8

Mash pH

n/a

Cost £

n/a

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Fermentables

Amount	Fermentable	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) - (late boil kettle addition)	38	60	1.7%
6.05 kg / £ 0.00

Hops

Amount	Variety	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

Show Summary View

Amount	Variety	IBU	Bill %
28 g	Saaz (Pellet) 28 g Saaz (Pellet) Hops	9.48	56%
22 g	Styrian Goldings (Pellet) 22 g Styrian Goldings (Pellet) Hops	6.39	44%
50 g / £ 0.00

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

Other Ingredients

Amount	Name	Type	Use
3 tbsp	Citric acid	Other	Secondary
700 ml	Cherry Liquer	Flavor	Secondary
1 kg	Frozen Cherries	Flavor	Secondary
50 ml	Cherry Flavouring	Flavor	Bottling

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

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

Last Updated and Sharing

1,003

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Brews

Public: Yup, Shared
Last Updated: 2021-02-08 09:45 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost £	Cost %
Fermentables	£
Steeping Grains (Extract Only)	£
Hops	£
Yeast	£
Other	£
Cost Per Barrel	£ 0.00
Cost Per Pint	£ 0.00
Total Cost	£ 0.00

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