Scottish Export Recipe - La Belle Rouge IX

Recipe Info

Recipe Image

La Belle Rouge IX

by on
All Grain
275 Liter(s)
315 Liter(s)
60 min
79%
Redu??o Smoked Aumento Caramel

This recipe was cloned from La Belle Rouge VIII.

Fermentables

40% - Pale Ale - BE
25
38
3
Mash
20% - Munich Light - DE
12.5
37
6
Mash
9% - Flaked Oats - US
6
37
1
Mash
6% - Belgian Aromatic - BE
4
37
32
Mash
6% - Carapils - DE
4
33
2
Mash
3% - Biscuit Malt - BE
2
36
23
Mash
3% - Biscuit Malt - BE
2
36
23
Mash
1% - Smoked Malt - DE
0.75
37
5
Mash
3% - Special B - BE
2
30
180
Mash
3% - Crystal 90L - UK
2
33
90
Mash
0% - Carafa III - DE
0.05
32
525
Mash
2% - Brown Sugar - US
1
46
10
Late
3% - Cane Sugar - US
1.87
46
1
Late

Hops

Magnum
60
Pellet
Boil
60 min(s)
12
6.2
Premiant
180
Pellet
Boil
20 min(s)
5.7
5.4
Experimental HBC 472
50
Pellet
Boil
10 min(s)
9
1.4
Experimental HBC 472
50
Pellet
FirstWort
60 min(s)
9
3.9

Yeast

Fermentis Safale US-05
81%

Other Stuff

Irish Moss
2
each
FlameOut
Calcium Cloride
0.0625
kg
Boil
Phosporic Acid
5
ml
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

La Belle Rouge IX
Scottish Export
  • 275.00 Gallons Liters Batch Size
  • 315.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.057 OG
  • 1.011 FG
  • 16.9 IBU (tinseth) Bitterness
  • 0.30 BG:GU
  • 15.3° SRM Color
  • 79% Efficiency
  • 6.0% ABV Alcohol
  • 190 per 12oz Calories
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