Scottish Export Recipe - La Belle Rouge VIII

Recipe Info

Recipe Image

La Belle Rouge VIII

by on
All Grain
275 Liter(s)
315 Liter(s)
60 min
79%
Adiciona Malte Torrado

This recipe was cloned from La Belle Rouge VI.

Fermentables

41% - Pale Ale - BE
25
38
3
Mash
21% - Munich Light - DE
12.5
37
6
Mash
10% - Flaked Oats - US
6
37
1
Mash
7% - Belgian Aromatic - BE
4
37
32
Mash
7% - Carapils - DE
4
33
2
Mash
3% - Biscuit Malt - BE
2
36
23
Mash
3% - Smoked Malt - DE
1.75
37
5
Mash
4% - Special B - BE
2.25
30
180
Steep
1% - Crystal 90L - UK
0.5
33
90
Steep
2% - Brown Sugar - US
1
46
10
Late
3% - Cane Sugar - US
1.87
46
1
Late
0% - Carafa III - DE
0.05
32
525
Mash

Hops

Magnum
60
Pellet
Boil
60 min(s)
12
6.4
Premiant
180
Pellet
Boil
20 min(s)
5.7
5.5
Experimental HBC 472
50
Pellet
Boil
10 min(s)
9
1.4
Experimental HBC 472
50
Pellet
FirstWort
60 min(s)
9
4.0

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 VIII
Scottish Export
  • 275.00 Gallons Liters Batch Size
  • 315.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.054 OG
  • 1.010 FG
  • 17.3 IBU (tinseth) Bitterness
  • 0.32 BG:GU
  • 13.9° SRM Color
  • 79% Efficiency
  • 5.7% ABV Alcohol
  • 181 per 12oz Calories
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