Scottish Export Recipe - La Belle Rouge VI

Recipe Info

Recipe Image

La Belle Rouge VI

by on
All Grain
275 Liter(s)
315 Liter(s)
60 min
79%
Ajuste Lúpulos

This recipe was cloned from La Belle Rouge V.

Fermentables

45% - Pale Ale - BE
25
38
3
Mash
23% - Munich Light - DE
12.5
37
6
Mash
11% - Belgian Aromatic - BE
6
37
32
Mash
11% - Flaked Oats - US
6
37
1
Mash
3% - Smoked Malt - DE
1.5
37
5
Mash
3% - Special B - BE
1.75
30
180
Steep
1% - Crystal 90L - UK
0.5
33
90
Steep
4% - Cane Sugar - US
2.2
46
1
Late

Hops

Magnum
100
Pellet
Boil
60 min(s)
12
11.1
Saaz
290
Pellet
Boil
20 min(s)
2.8
4.5

Yeast

Mangrove Jacks New World Strong Ale
88%

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 VI
Scottish Export
  • 275.00 Gallons Liters Batch Size
  • 315.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.050 OG
  • 1.006 FG
  • 15.6 IBU (tinseth) Bitterness
  • 0.31 BG:GU
  • 12.5° SRM Color
  • 79% Efficiency
  • 5.7% ABV Alcohol
  • 163 per 12oz Calories
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