Belgian Red Pure Malt Beer Beer recipe

INGREDIENTS

MALT

Château Pilsen 2RS 10.8 kg / hl

Château Melano 4.5 kg / hl

Château Munich 1.8 kg / hl

Château Cara Gold® 0.9 kg / hl

HOPS

Saaz 100 g / hl

Hallertauer Mittelfruh 50 g / hl
YEAST
Original gravity: 13.5 o PL
Alcohol: 6.5% Safale US-05 50 - 80 g / hl
Colour: 60 EBC
Safbrew F-2 (Refermentation) 2.5 - 5 g / hl
Bitterness: 22 - 27 IBU
Description: Mashing Temperature
A bit sweet, with a lightly hopped
tea-like flavour. Well-rounded and
balanced flavors and a pleasant toasted
malt character. A drying finish is
common.

Step1: Mashing
-Mash in 62 oC and rest for 50 minutes
-Raise the temperature to 72oC, rest for 20 minutes
-Raise the temperature to 78oC, rest for 2 minutes
Step 2: Boiling
Duration: 1 hour 30 minutes, the volume of wort declines by 6 - 10%
-After 15 minutes add Saaz;
-After 80 minutes add Halertauer Aroma and sugar if necesary;
*Sugar option: Soft light brown sugar (0.5 kg/hl)
Step 3: Fermentation
Start at 20oC, raise the temperature to 22oC, allow the dyacetil to rest
for 24 hours at the end of fermentation prior to yeast removal.
Step 4: Lagering
Minimum 2 weeks at 4oC
 Blond Buckwheat Beer Beer recipe
INGREDIENTS / HL
MALT

Château Pilsen 2RS 18 kg / hl

Château Buckwheat 10 kg / hl
HOPS
Magnum 50 g / hl

Perle 50 g / hl

Polaris 30 g / hl
YEAST
Abbaye 60 g / hl
Mashing Temperature
Alcohol: 6 %
Description
Blond Beer with a delicate aroma,
perfect for people with Celiac disease or
who are just sensitive to the gluten
contained in barley and wheat.
This is a great, well-balanced
gluten-free beer with delicate aromas.
Note
The diastatic power for the Buckwheat
Malt is to low in order to use this malt
at 100%. In addition, the taste of the
beer would not be very pleasant. It is
therefore advisable to use a mix of Step 1: Mashing
Pilsen malt and Buckwheat malt. If it is -Mash at 45oC : 20 minutes
below 20ppm, the beer can be -Rest at 63oC : 80 minutes
considered gluten-free. -Rest at 72oC : 15 minutes
-Rest at 78oC : 2 minutes
Step 2: Boiling
Duration: 1hour 15 minutes
-After 10 minutes add Magnum;
-After 55 minutes add Perle and Polaris.
-Remove the trub
Step 3: Cooling
Step 4: Fermentation 25-26oC
Step 5: Lagering 1 day at 12oC, and 2 weeks at 0-1oC
 Belgian Wheat Stout Beer recipe

INGREDIENTS / HL
MALT

Château Pilsen 2RS 13 kg / hl

Château Wheat Blanc 1.8 kg / hl

Château Chocolat 1.8 kg / hl

Château Wheat Black 1 kg / hl

Château Cara Gold® 0.9 kg / hl

Château Black 0.6 kg / hl

HOPS
Saaz 520 g / hl
YEAST
o
Original gravity: 15 Pato Safbrew S-33 70 g / hl
* This recipe is provided by Castle Mashing Temperature
Malting®. Final beer parameters may
differ from above, as some
modifications of the recipe may be
required to meet the specific
characteristics of ingredients used and
the specific technological conditions of
the brewery.

Description
This Belgian Wheat stout has big roast
flavors reminiscent of coffee layered on
top of the slightly tart dark fruits. It is a
balanced quality beer with a soft feel in
the mouth.
Step 1: Mashing
-Mash at 62°C, adjust the pH of the wort to 5.4 during 50 minutes.
-Rest at 72°C during 10 minutes
-Rest at 78°C during 2 minutes
Step 2: Boiling
Duration: 1 hour, 10 minutes
-Add 420g of Saaz at the beginning of boiling;
-After 10 minutes add 100g of Saaz.
Step 3: Cooling
Step 4: Fermentation at 20oC (7 days).
 Belgian Ruby Beer Beer recipe
INGREDIENTS

MALT

Château Pilsen 2RS 13.8 kg / hl

Château Melano 80 EBC 4.5 kg / hl

Château Munich 25 EBC 1.8 kg / hl

Château Cara Gold® 0.9 kg / hl

HOPS

Saaz 100 g / hl

Hallertauer Mittelfruh 50 g / hl
YEAST
Original gravity: 13.5 o PL
Alcohol: 6.5% Safbrew BE-256 (Abbaye) 80 g / hl
Colour: 60 EBC
Safbrew BE-256 (Abbaye) refermentation 2.5 - 5 g / hl
Bitterness: 22 - 27 IBU
SPICES
Description: Add red sorrel flower, if necessary
This Belgian Red Beer pours a deep red
and presents aromas of caramel malt.
This beer has well-rounded flavors and Mashing Temperature
a pleasant caramel malt character.

Step1: Mashing
-Mash in 62 oC and rest for 50 minutes
-Raise the temperature to 72oC, rest for 20 minutes
-Raise the temperature to 78oC, rest for 2 minutes
Step 2: Boiling
Duration: 1 hour 30 minutes, the volume of wort declines by 6 - 10%
-After 15 minutes add Saaz;
-After 80 minutes add Halertauer Mittelfruh and sugar if necessary;
Remove the trub
Step 3: Cooling to 23 - 24 oC
Step 4: Fermentation at 25-26 oC during (6-7) days
Step 5: Lagering minimum at 2 weeks at 2 oC
 Wheat Beer (Hoegaarden-style) Beer recipe
INGREDIENTS / HL
MALT

Château Pilsen 2RS 16 kg / hl

Château Wheat Blanc 6 kg / hl

HOPS

Magnum 20 g / hl

Hallertauer Mittelfruh 140 g / hl

Amarillo 60 g / hl
YEAST

Safbrew WB-06 60 g / hl
o
Original gravity: 13 PL SPICES

Bitter orange peel 100 g / hl

Cumin 10 g / hl

Coriander 10 g / hl
Mashing temperature

Description
Blonde Beer (Hoegaarden-style) is a
white cloudy beer, traditionally
considered to be a summer drink. It
leaves you a playfully sour and
prolonged aftertaste. This beer is a bit
bitter, with a ripe taste and served in a
cool glass. Usually, it is consumed as an Step1: Mashing
aperitif with a slice of orange or lemon. -Mash at 63oC for 50 minutes
-Rest at 72oC for 15 minutes
-Rest at 78oC for 2 minutes
Step 2: Filtration
Separate the wort from the spent grain at 78°C.
Step 3: Boiling
Duration: 1 hour 30 minutes
The volume of wort declines by 8 - 10%
After 15 minutes add Magnum hop
After 85 minutes add Hallertauer Mittelfruh and Amarillo, sugar, if
necessary, and the spices
Step 4: Fermentation with Safbrew WB-06 at 28°C.
 Dark Dubbel Beer Beer recipe
INGREDIENTS
MALT

Château Pilsen 2RS 10 kg / hl

Château Wheat Blanc 1 kg / hl

Château Cara Gold® 5 kg / hl

Château Special B 5 kg / hl
HOPS
Hallertauer Hersbrucker 50 g / hl

Tettnang 25 g / hl
YEAST
Safbrew T-58 50 - 80 g / hl
o
Original gravity: 14 Plato
Refermentation 2.5 - 5 g /hl
Alcohol: 6.5 %
SUGAR
Brown candy sugar 0.5 kg / hl
Mashing Temperature

Description
This beer is rich, dark and sweet. The
creamy head has the fragrance of
special malt. The flavor is complex, Step 1: Mashing
fruity with a fresh-bitter finish. It is a Rest at 63 °C for 55 minutes
balanced quality beer with a soft feel in Raise the temperature to 72°C, rest for 15 minutes
the mouth and a long, dry aftertaste. Raise the temperature to 78°C, rest for 2 minutes
Step 2: Boiling
Duration: 1 hour 30 minutes; the volume of wort declines by 8 - 10%
After 15 minutes add the Hallertauer hop
After 85 minutes add the Tettnang hop and the candy sugar
Step 3: Cooling
Step 4: Fermentation at 22oC
 Blonde Table Beer Beer recipe

INGREDIENTS
MALT

Château Pilsen 2RS 8 kg / hl

Château Wheat Blanc 2 kg / hl

Château Oat 1 kg / hl
HOPS
Magnum 20 g / hl

Styrian Golding 20 g / hl
YEAST
Safbrew T-58 60-70 g / hl
Mashing Temperature
o
Original gravity: 5-6 Plato
Alcohol: 2 %
Description
The Blonde Table Beer pours a clear
golden color with a small white head
and a medium body. Has a moderate
fruity and malty aroma. It contains a
low volume of alcohol.

Step 1: Mashing
Rest at 63°C for 50 minutes
Rest at 72°C for 20 minutes
Rest at 78°C for 2 minutes
Step 2: Filtration
Separate the wort from the spent grain with water at 75 - 78°C
Step 3: Boiling
Duration: 60 min
After 15 minutes add Magnum
After 50 min add Styrian Golding
Step 4: Cooling
Step 5: Fermentation at 22°C
 Traditional Wheat Beer Beer recipe
INGREDIENTS
MALT

Château Pilsen 2RS 18 - 20 kg / hl

Château Wheat Blanc 5 kg / hl

HOPS
Magnum 80 g / hl

Styrian Golding 80 g / hl
YEAST
Safbrew WB-06 50-80 g / hl
SPICES
Bitter orange peel 10 g / hl

Original gravity: 11-12 o Plato Cumin 2 g / hl

Alcohol: 5-5.5 % Coriander 1 g / hl
Colour: 10 - 12 EBC Mashing Temperature
Bitterness: 25 - 30 EBU
Description
Belgian Wheat or White beer is
traditionally considered to be a summer
drink. It is usually consumed as an
aperitif with a slice of orange or lemon.

Step 1: Mashing
Mash in 80 litres of water (45°C)
Rest at 62°C for 60 minutes
Rest at 70°C for 20 minutes
Rest at 78°C for 2 minutes
Step 2: Boiling
Duration: 1 hour 30 minutes
The volume of wort declines by 8 - 10%
After 15 minutes add Magnum
After 85 min add Styrian Golding, spices, and sugar, if necessary
Step 3: Fermentation
Start at 20°C, raise the temperature to 22°C, allow the diacetyl to rest
for 24 h at the end of fermentation prior to yeast removal.
Step 4: Lagering minimum 2 weeks at 7°C
 Aramis Beer Beer recipe

INGREDIENTS
MALT

Château Pilsen 2RS 17 kg / hl

Château Munich Light® 5 kg / hl

Château Abbey® 1 kg / hl

Château Wheat Blanc 0.5 kg / hl

HOPS
Aramis 110 g / hl

Magnum 30 g / hl
YEAST
Safbrew BE 256 (Abbaye) 70 g / hl
Original gravity: 14 o PL
Mashing Temperature
Alcohol: 6 - 7%

Description
Due to the combination of Château
Munich Light® and Château Abbey®
malts, this special beer is characterized
by a rich warmness typical of wine and
a unique freshness typical of beer. The
hop Aramis offers this beer a very fine
aroma with subtle spicy notes.

Step 1: Mashing
Rest at 63°C for 70 minutes
Rest at 72°C for 15 minutes
Rest at 78°C for 2 minutes
Step 2: Filtration 
Separate the wort from the spent grain with water at 75°C
Step 3: Boiling
Duration: 85 minutes
Step 4: Fermentation 1 day at 12°C then lagering at 2°C
 Special Wheat Beer Beer recipe
INGREDIENTS
MALT

Château Pilsen 2RS 11 kg / hl

Château Melano 4.5 kg / hl

Château Cara Gold* 0.9 kg / hl

Château Wheat Munich 15 EBC 1.8 kg / hl

Château Wheat Blanc 2 kg / hl

HOPS
Perle 100 g /hl

Aramis 100 g /hl

YEAST
Original gravity: 14 o Plato
Safbrew S - 189 100 - 120 g / hl
Alcohol: 6 %
Mashing Temperature
Description
The Wheat Blond beer is a light colored
top-fermenting beer with a large,
long-lasting foam. This beer is
sparklingly mild and fruity and with a
delicate yeast flavor.

Step 1: Mashing
Rest at 63°C for 50 minutes
Rest at 72°C for 20 minutes
Rest at 78°C for 2 minutes
Step 2: Filtration
Separate the wort from the spent grain with water at 78°C
Step 3: Boiling
Duration: 70 min; the volume of wort declines by 6 - 10%
Counting from the start of boiling, after 5 min add Perle, after 60 min
add Aramis
Step 4: Cooling to 12 °C
Step 5: Fermentation
at 12 – 14°C (7 days)
Step 6: Lagering
minimum 2 weeks
 Blond Rye Beer Beer recipe
INGREDIENTS
MALT

Château Pilsen 2RS 22 kg / hl

Château Wheat Blanc 3 kg / hl

Château Rye 6 kg / hl
HOPS*
Perle or Admiral 70 %

Cascade 18 %

Amarillo 4.5 %

Saaz 7.5 %

*The exact quantity of hops will depend on the desired bitterness

Original gravity: 18 - 19 o Plato
YEAST
Alcohol: 8.5 %
Safbrew Abbaye 60 g / hl
Colour: 8 - 12 EBC
Mashing Temperature
Bitterness: 25 - 29 EBU

Description
Pale yellow to gold in color, with a
well-constructed white head. Bitterness
tends to be moderate, to allow the often
spicy and sour-like rye characteristics to
pull through.

Step 1: Mashing
Mash in 100 litres of water (63°C)
Rest at 63°C for 80 minutes
Rest at 72°C for 20 minutes
Rest at 78°C for 2 minutes
Step 2: Boiling
After 10 minutes add the first hop (Perle or Admiral)
After 85 minutes add the second hop (Cascade, Amarillo)
Step 3: Whirlpool
add the remaining hops at the beginning of the stage
Step 4: Fermentation at 27 °C
Step 5: Lagering
2 days at 12°C, then 3 weeks at 0-1°C
Step 6:
Clarify the beer 4 days before bottling
 Rye Malt Whisky Whisky recipe

INGREDIENTS / HL
MALT

Château Whisky 25 kg

Château Rye 6 kg

YEAST

Safwhisky M-1 70 g

Mashing temperature

Description Step1: Mashing

Featuring round, rich notes of tobacco, -Mash in 75 liters of water at 65°C
charred oak and butterscotch with a -Rest at 63°C for 75 minutes
spicy rye kick and peppery heat, rye -Rest at 72°C for 25 minutes
whisky is rounded out by the
smoothness of maple and sweet cherry Step 2: Filtration
to provide a weighty and balanced, yet Separate the wort from the spent grain at 78°C
complex, flavor profile.
It’s solidly anchored in rye spiciness Step 3: Boiling (optional)
with a bit of apple and honey. Rye Duration: 10 min
whiskey gives both spiciness and fruity Step 4: Cooling 22°C
flavors like plum and marmelade.
Rye whiskey should be aged for 10 Step 5: Fermentation
years in oak barrels. That oak aging Step 6: Distillation
mellows the rye bite with vanilla notes,
and the utter absence of corn still
makes this a distinct, and tasty, drink.
 Malt Whisky Whisky recipe

INGREDIENTS / HL
MALT

Château Whisky Malt 14 - 18 kg

Château Distilling Malt 21 - 27 kg

(Add Château Distilling Malt depending on the required level of phenols)

YEAST

Safwhisky M-1 70g

Mashing temperature

Description
Whisky with amber color and slightly
smoky hints. The taste is rich and Step1: Mashing
complex with a well-rounded flavor, -Mash in 75 liters of water at 65°C
malty and slightly peaty. The finish is -Rest at 62°C for 80 minutes
long, recalling oak and smoke. -Rest at 72°C for 15 minutes

Step 2: Filtration
Separate the wort from the spent grain at 78°C
Step 3: Boiling (optional)
Duration: 10 min
Step 4: Cooling 23 - 24°C
Step 5: Fermentation 28 – 30°C
Step 6: Distillation
 Barley Wine Beer recipe
INGREDIENTS / HL
MALT

Château Pilsen 2RS 22.75 kg / hl

Château Melano 3.25 kg / hl

Château Cara Ruby® 1.6 kg / hl

Château Abbey® 4.9 kg / hl

HOPS

Nugget 125 g / hl

Tettnang 125 g / hl
YEAST
Original gravity: 1.080 - 1.120o PL
Safbrew S-33 80 g / hl
Alcohol: 8 - 12%
Mashing temperature
Colour: 24 - 48 EBC
Bitterness: 35 - 70 IBU

Description
A strong, top-fermenting ale, with an
alcohol contents of at least 8% and up
to 12% (or more) by volume. It is called
barley wine because it can be as strong Step1: Mashing
as wine; but since it is made from grain -Mash 32.5 kg of malt in 75 liters of water at 63°C
rather than fruit, it is, in fact, a beer. -Mix 80 minutes at 63°C
Serve this beer in a special glass, that -Increase the temperature to 78°C and rest during 2 minutes
will concentrate the aroma. It is Step 2: Filtration
excellent with dessert. Separate the wort from the spent grain at 78°C
Step 3: Boiling
-Duration: 1h 40 min; The volume of wort declines by 8 - 10%
-After 15 min add the bitter hop; after 95 min - the Aroma Hop
-The wort must have a density of 24° Pl at the end of the boiling stage.
In order to achieve the necessary density, add sugar.
Step 4: Whirlpool After boiling, set the wort in the whirlpool for 5
minutes, rest during 25 minutes.
Step 5: Cooling at 23°C
Step 6: Fermentation Add the dry yeast to the cooled wort at 23°C
 Belgian Christmas Beer Beer recipe
INGREDIENTS / HL
MALT

Château Pilsen 2RS 20 kg / hl

Château Munich 10 kg / hl

Château Crystal® 5 kg / hl

Château Café Light® 5 kg / hl

HOPS

Admiral 75 g / hl

Brewers Gold 75 g / hl
YEAST
Original gravity: 19 - 20 o PL
Safbrew T-58 50 - 80 g / hl
Alcohol: 8.5 - 9%
Safbrew T-58 (second fermentation) 2.5 - 5 g / hl
Colour: 55 - 65 EBC
Mashing temperature
Bitterness: 25 - 30 IBU

Description
Belgian Christmas Beer with a rich
creamy head, slightly spicy flavour and
a pleasant aroma.

Step1: Mashing
-Mash in 75 l of water (65°C) and rest at 65°C for 90 minutes
-Raise the temperature to 73°C, rest for 20 minutes
-Raise the temperature to 79°C, rest for 2 minutes

Step 2: Filtration
Separate the wort from the spent grain by 35 litres of water (78°C)
Step 3: Boiling
-Duration: 2.5 hours
-After 15 minutes add Admiral
-After 105 min add Brewers Gold and sugar, if necessary
-Remove the trub
Step 4: Cooling
Step 5: Fermentation at 20 - 25°C (7 days)
 Belgian Amber Beer Beer recipe
INGREDIENTS / HL
MALT

Château Pilsen 2RS 15 kg / hl

Château Munich Light® 7.5 kg / hl

Château Abbey® or Château Cara Ruby® 2.5 kg / hl

HOPS

Saaz 75 g / hl

Hallertau Mittelfruh 25 g / hl
YEAST

Safbrew S - 33 50- 80 g / hl
Original gravity: 14 - 16 o PL
Mashing temperature
Alcohol: 6 - 7%
Colour: 10 - 15 EBC
Bitterness: 18 - 22 IBU

Description
Due to the combination of Château
Munich Light® and Château Abbey® Step1: Mashing
malts, this special beer is characterized -Mash in at 65°C and rest for 60 minutes
by a rich warmness typical of wine and -Rest at 72°C for 15 minutes
a unique freshness typical of beer. -Rest at 78°C for 2 minutes

Step 2: Boiling
Duration: 1h 30min; the volume of wort declines by 8 - 10%
-After 15 minutes add half of the hops, after 85 minutes add the rest of
the hops and sugar, if necessary
*Spices option: Coriander (1 g/hl) and grains of paradise (1.5 g/hl) or
liquorice (0.5 g/hl)
**Sugar option: White candy sugar (0.5 kg/hl)
Step 3: Fermentation
Start at 20°C, raise the temperature to 22°C, allow the diacetyl to rest
for 24 hours at the end of fermentation prior to yeast removal.
Step 4: Lagering minimum 2 weeks at 4°C
 Belgian-style IPA Beer recipe
INGREDIENTS / HL
MALT
Château Pilsen 2RS 15 kg / hl

Château Munich Light® 7.5 kg / hl

Château Abbey® 2 kg / hl
HOPS
Fuggles 250 g / hl

East Kent Goldings 200 g / hl

Willamette 200 g / hl
YEAST
Safale S-04 50 - 80 g / hl

Original gravity: 14 - 16 o PL Safale S – 04 (second fermentation) 2.5 - 5 g / hl

Alcohol: 6 - 7%
Mashing Temperature
Colour: 10 - 15 EBC
Bitterness: 38 IBU
Description:
The perfect answer for enthusiasts who
want hoppy IPA character combined
with the complex, fruity, spicy character
of Belgian Strong Pale Ales.

Step1: Mashing
-Mash in 70 litres of water at 59°C and gradually raise the temperature
to 63°C
-Rest at 63°C for 60 minutes
-Rest at 72°C for 15 minutes
-Rest at 78°C for 2 minutes
Step 2: Filtration
Separate the wort from the spent grain with water at 75°C

Step 3: Boiling
Duration: 90 min; the volume of wort declines by 8 - 10%
Counting from the start of boiling, after 5 min add Fuggles, after 80 min
add East Kent Goldings, after 85 min add Willamette
Step 4: Fermentation
Fermentation at 23°C
Step 5: Lagering
Minimum 3 weeks at 4°C
 Belgian March Beer Beer recipe
INGREDIENTS / HL
MALT
Château Pilsen 2RS 12 kg / hl

Château Cara Ruby® 10 kg / hl

Château Biscuit® 2 kg / hl
HOPS
Saaz 25 g / hl

Magnum 50 g / hl
YEAST
Safbrew S-33 50 - 80 g / hl

Safbrew F-2 (second fermentation) 4 g / hl

Mashing temperature
Original gravity: 14 o PL
Alcohol: 5.5 - 6 %
Colour: 35 - 40 EBC
Bitterness: 15 - 20 IBU
Description
March Beer (Bière de Mars or Spring
Beer) the first brew of the year, made
from the fresh crop of malts and hops.
It is a mellow, fruity beer with a full
flavor - floral aromas, fruit (bananas,
ripe fruit) and subtle notes of roasted
and caramelized malt. The beer has an
elegant well-balanced bitterness.
Step1: Mashing
-Mash in 80 litres of water (45°C)
-Rest at 63°C  during 60 minutes
-Rest at 72°C during 15 minutes
-Rest at 78°C during 2 minutes
Step 2: Filtration
Separate the wort from the spent grain by 40 litres of water (75 °C)
Step 3: Boiling
Duration: 2 hours 10 minutes
-After 15 minutes add Saaz
-After 105 minutes add Magnum and sugar, if necessary
-Remove the trub
Step 4: Cooling
Step 5: Fermentation at 20 - 25°C (7 days)
 Blond Beer (Leffe Style) Beer recipe
INGREDIENTS / HL

MALT

Château Pilsen 2RS 26 kg / hl

Château Pale Ale 1.5 kg / hl

HOPS

Saaz 100 g / hl

Tradition 50 g / hl
YEAST

Safbrew T-58 65 g / hl

Original gravity: 13.5 o PL SPICES

Alcohol: 6.5%
Coriander 1 gr / hl
Colour: 8-12 EBC
Bitterness: 25 - 30 IBU Mashing Temperature
Description:
Leffe Blond is an authentic blond abbey
beer with a slight hint of bitterness to it.

Leffe is a beer brand owned by InBev

Belgium, the European operating arm of
the global Anheuser–Busch InBev
brewery giant.

Expert advice: “The first thing to appeal

to me is Leffe Blond’s beautifully golden
colour, which manages to catch and
reflect the light. This unique colour is
due to the use of pale malt, water, hop
and yeast, of which this age-old recipe
is composed. This blond, top-fermented Step1: Mashing
beer will also win you over with its full, -Mash at 63 oC and rest for 80 minutes
smooth and fruity flavour, which is -Raise the temperature to 68oC, rest for 15 minutes
followed by a strong and surprising
-Raise the temperature to 78oC, rest for 2 minutes
aftertaste.”
Step 2: Boiling
Food Pairing: While this is a perfect Duration: 1 hour, the volume of wort declines by 6 - 10%
aperitif beer, it also tastes delicious with -After 10 minutes add Saaz;
a wide variety of dishes, especially red -After 55 minutes add Halertauer Aroma and 1 gr of coriander;
meat, sweet and sour dishes and white -Remove the trub.
mould cheese, such as Camenbert, Brie,
Brillat-Savarin or Saint-Marcellin. Leffe Step 3: Fermentation
Blond is best served at 5-6°C in a beer Start at 25oC, raise the temperature to 28oC, allow the dyacetil to rest
chalice, which will allow all the flavours for 24 hours at the end of fermentation prior to yeast removal.
to come through. Step 4: Lagering
2 days at 12oC and 2 weeks at 0-1oC
 Bitter Beer Beer recipe
INGREDIENTS / HL
MALT

Château Pilsen 2RS 7.5 kg / hl

Château Melano 3 kg / hl

Château Cara Gold® 0.6 kg / hl

Château Munich 1.2 kg / hl

HOPS

Tradition 126 g / hl

Cascade 50 g / hl
YEAST

Original gravity: 10 o PL Safale S-04 50- 80 g / hl

Alcohol: 4.5-5%
Second fermentation 2.5-5 g / hl
Colour: 60 EBC
Mashing temperature
Bitterness: 38-40 IBU

Step1: Mashing
-After mashing in, rest at 62 oC for 50 minutes
Description
This full bodied, smooth beer has a -Raise the temperature to 72oC, rest for 15 minutes
flavour that lingers pleasantly on the -Raise the temperature to 78oC, rest for 2 minutes
palate. It is bitter, without being
overwhelmingly so due to a perfect Step 2: Filtration
balance of malt and subtle hops. A Separate the wort from the spent grain with water at 78oC
refreshing and very satisfying drink.
Step 3: Boiling
Duration: 1hour 30 minutes;the volume of wort declines by 6 - 10%
-Add Hallertauer Tradition hop after 15 minutes from the beginning of
boiling
-Add Cascade after 80 minutes
-Remove the trub
Step 4: Cooling to 18oC
Step 5: Fermentation at 20-21oC (7 days)
Step 6: Lagering minimum 2 weeks
 Spicy Blond Beer Beer recipe
INGREDIENTS / HL
MALT

Château Pilsen 2RS 25 kg / hl

Château Biscuit 5 kg / hl
HOPS

Goldings 100 g / hl

Palisade 50 g / hl
YEAST

Safbrew T-58 50-80 g / hl

Second fermentation 2.5-5 g / hl

o
Original gravity: 18-20 PL SPICES
Alcohol: 8-9 %
Cinnamon 26.2 g / hl
Colour: 14- 16 EBC
Bitterness: 25 IBU Clove 1.05 g / hl

Description Mashing temperature

A moderate-strength special beer that
has a subtle Belgian complexity, slightly
sweet flavor, and dry finish. Pours an
amber-golden color. Head of a white
color. Great retention and great lacing.
Smells of cinnamon, clove, yeast, and
slight sweet malt. Mouth feel is smooth
and crisp with an average carbonation
level.

Step1: Mashing
-Mash in 70 liters of water 60oC then gradually raise the temperature to
63oC
-Keep at 63oC for 50 minutes
-Raise the temperature to 73oC and keep at 10 minutes
-Raise the temperature to 78oC and keep during 2 minutes
Step 2: Filtration
Separate the wort from the spent grain with 40l of water at 78 oC
Step 3: Boiling
Duration: 1hour 30 minutes; the volume of wort declines by 8-10%
-After 15 minutes add halt of the hops
-10 minutes before the end of the boiling, add the rest of the hops,
sugar, if necessary, and the spices.
-Remove the trub
Step 4: Cooling at 22-24 oC
Step 5: Fermentation 24-25 oC during 7 days
Step 6: Rest minimum 2 weeks at 0 - 4 °C
 Belgian Stout Beer recipe

INGREDIENTS / HL
MALT
Château Pilsen 2RS 19.2 kg / hl

Château Cara Gold® 1.5 kg / hl

Château Chocolat 2.5 kg / hl

Château Black 0.5 kg / hl

Château Special B® 0.3 kg / hl

HOPS

Saaz (T90) 520 g / hl

YEAST

Original gravity: 15 o PL Safbrew S-33 70 g / hl

Alcohol: 6.5 % Mashing temperature
Colour: 55- 65 EBC
Bitterness: 25- 30 IBU
Description
This Belgian-style stout has big roast
flavors reminiscent of chocolate and
coffee layered on top of the slightly tart
dark fruits that Belgian yeasts can
produce in spades. In short, it's
delicious.

Step1: Mashing
-Mash in 80 liters of water at 62oC, adjust the pH of the mash to 5.4
during 1 hour and 10 minutes
-Raise the temperature to 72oC and rest for 10 minutes
-Raise the temperature to 78oC, rest for 2 minutes
Step 2: Boiling
Duration: 70 minutes
Add 420g of Saaz hop at the beginning of boiling
Add 100g of Saaz hop 10 minutes before the end of boiling
Step 3: Cooling down to 24oC
Step 4: Fermentation at 25oC (6-7days)
 Strong Belgian Blond Beer Beer recipe

INGREDIENTS / HL
MALT

Château Pilsen 2RS 25 - 30 kg / hl

Château Pale Ale 1.5 kg / hl

HOPS

Saaz 100 g / hl

Hersbrucker (Hallertauer) 50 g / hl
YEAST

Safbrew T-58 70 g / hl
Mashing temperature
o
Original gravity: 16-17 PL
Alcohol: 9 %
Colour: 8 - 12 EBC
Bitterness: 25 - 30 IBU
Description
A strong, slow-drinking beer with a nice
character, exquisite aroma and a
sublime taste.

Step1: Mashing
-Mash in 75 liters of water (58oC)
-Rest at 63oC for 80 minutes
-Rest at 68oC for 15 minutes
Step 2: Filtration
Separate the wort from the spent grain with water at 76oC
Step 2: Boiling
Duration: 1hour
-After 15 minutes add Saaz;
-After 55 minutes add Halertauer Aroma
Remove the trub
Step 3: Fermentation at 25-28oC
Step 4: Lagering 2 days at 12oC, then 2 weeks at 0-1oC
 Blond Beer of Character - 1 Beer recipe
INGREDIENTS / HL
MALT

Château Pilsen 2RS 27 - 30 kg / hl

Château Pale Ale 1.5 kg / hl

HOPS

Saaz 100 g / hl

Hallertau Mittelfruh 50 g / hl

Cascade 10g / hl
YEAST

Safbrew T-58 50 - 80 g / hl
o
Original gravity: 16-17 PL Mashing temperature
Alcohol: 8 %
Colour: 8 - 12 EBC
Bitterness: 25 - 30 IBU
Description
An above average blonde beer that has
plenty of malt character and exquisite
flavors that will charm you.

Step1: Mashing
-Mash in 75 liters of water (58oC)
-Rest at 63oC for 80 minutes
-Rest at 68oC for 15 minutes
Step 2: Filtration
Separate the wort from the spent grain with water at 76oC
Step 2: Boiling
Duration: 1hour
-After 10 minutes add Saaz;
-After 55 minutes add Halertauer Aroma
Remove the trub
Step 3: Fermentation at 25-28oC
Step 4: Lagering 2 days at 12oC, then 2 weeks at 0-1oC
*During lagering, add 10g/hl of Cascade hops in a perforated bag for 1
week
 Blond Beer of Character - 2 Beer recipe
INGREDIENTS / HL
MALT

Château Pilsen 2RS, 100% 30 kg / hl

HOPS
Perle 100 g / hl

Palisade 50 g / hl
YEAST

Safbrew T-58
SPICES

Cinnamon 10g / hl

Original gravity: 16-17 o PL Star anise 3 g / hl

Alcohol: 8 % Mashing temperature
Colour: 8 - 12 EBC
Bitterness: 25 - 30 IBU
Description
Strong, spicy blonde beer with firm
maltiness and a warming finish.

Step1: Mashing
-Mash in 75 liters of water (58oC)
-Rest at 63oC for 80 minutes
-Rest at 68oC for 15 minutes
Step 2: Filtration
Separate the wort from the spent grain with water at 76oC
Step 3: Boiling
Duration: 1hour
-After 10 minutes add Perle
-After 55 minutes add Palisade
-Add 10g/hl of cinnamon and 3g/hl of star anise
-Remove the trub
Step 4: Cooling
Step 5: Fermentation 28oC
Step 6: Lagering 2 days at 12oC, then 2 weeks at 0-1oC
 Light Beer "Forbidden Fruit" Beer recipe
INGREDIENTS / HL
MALT

Château Pilsen 2RS 10.8 kg / hl

Château Melano 4.5 kg / hl

Château Cara Gold® 0.9 kg / hl

Château Munich 1.8 kg / hl

HOPS

Saaz 100 g / hl

Hersbrucker (Hallertauer) 50 g / hl
YEAST

Original gravity: 13.5 o PL Safale US-05 50- 80 g / hl

Alcohol: 6.5%
Safale US-05 (second fermentation) 2.5-5 g / hl
Colour: 60 EBC
Mashing temperature
Bitterness: 22-27 IBU
Description
A rich, highly aromatic Belgian-style
beer with an irresistible taste. An
excellent balance of flavours
accompanied by a spicy, herbal aroma.

Step1: Mashing
-After mashing in, rest at 62 oC for 50 minutes
-Raise the temperature to 72oC, rest for 20 minutes
-Raise the temperature to 78oC, rest for 2 minutes

Step 2: Filtration
Separate the wort from the spent grain with water at 78oC

Step 3: Boiling
Duration: 1hour 30 minutes;the volume of wort declines by 6 - 10%
-Add Saaz hop after 15 minutes from the beginning of boiling
-Add Hallertauer Aroma hop and sugar, if necessary, after 80 minutes

Step 4: Cooling to 22-24oC

Step 5: Fermentation at 25-26oC (7 days)
Step 6: Lagering minimum 2 weeks
 Belgian Brown Beer Beer recipe
INGREDIENTS / HL
MALT
Château Pilsen 2RS 16 kg / hl

Château Munich Light® 10 kg / hl

Château Cara Ruby® 4 kg / hl

Château Crystal® 1 kg / hl

Château Chocolat 1 kg / hl
HOPS
Magnum 50 g / hl

Perle 25 g / hl
YEAST
Safbrew T-58 50 - 80 g / hl
Original gravity: 17 - 18 o PL
Alcohol: 7 - 8 % Safbrew T-58 (second fermentation) 2.5 - 5 g / hl

Colour: +/- 50 EBC SUGAR

Bitterness: 15 - 20 IBU Brown candy sugar 0.5 kg / hl

Mashing temperature

Description
Step1: Mashing
A beer of character with a rich sweet
malt flavour and a well-balanced taste. -Mash in at 62oC and rest for 55 minutes
Leaves a subtle aftertaste of burnt -Rest at 72oC during 10 minutes
wood. -Rest at 78oC during 2 minutes

Step 2: Boiling
Duration: 1hour 30 minutes
The volume of wort declines by 8 - 10%
-After 15 minutes add Magnum
-After 85 minutes add Perle and sugar

Step 3: Cooling

Step 4: Fermentation at 22oC

 Belgian Wheat Beer Beer recipe
INGREDIENTS / HL
MALT

Château Pilsen 2RS 18-20kg / hl

Château Wheat Blanc 5kg / hl

HOPS

Magnum 80 g / hl

Styrian Golding 80 g / hl
YEAST

Safbrew WB-06 50-80 g / hl

SPICES

Original gravity: 11 - 12 o PL
Bitter orange peel 10g / hl
Alcohol: 5 - 5.5 %
Cumin 2g / hl
Colour: 10 - 12 EBC
Bitterness: 25 - 30 IBU Coriander 1g / hl
Mashing temperature

Description Step1: Mashing

Belgian Wheat or White beer is -Mash in 80 liters of water (45oC)
traditionally considered to be a summer -Rest at 62oC during 60 minutes
drink. It is usually consumed as an -Rest at 70oC during 20 minutes
aperitif with a slice of orange or lemon. -Rest at 78oC during 2 minutes

Step 2: Boiling
Duration: 1hour 30 minutes
The volume of wort declines by 8 - 10%
-After 15 minutes add Magnum;
-After 85 minutes add Styrian Golding, spices and sugar if necessary.

Step 3: Fermentation
Start at 20oC, raise the temperature to 22oC, allow the dyacetil to rest
for 24 hours at the end of fermentation prior to yeast removal.

Step 4: Lagering minimum 2 weeks at 7oC

 Belgian Blonde Beer Beer recipe

INGREDIENTS / HL
MALT

Château Pilsen 2RS, 100% 25 - 30 kg / hl

HOPS

Saaz 100 g / hl

Tradition 50 g / hl
YEAST

Safbrew T-58 50 - 80 g / hl
Mashing temperature

Original gravity: 15 - 16 o PL
Alcohol: 6 - 7 %
Colour: 8 - 12 EBC
Bitterness: 26 - 29 IBU

Description
Dense beeer with a rich taste, long
aftertaste and, as a rule, low
carbonation. Unlike the majority of
other beers, Belgian Blond Beer is
served cooled to just 6-12 º C.
Step1: Mashing
-Mash in 75 liters of water (45oC)
-Rest at 63oC during 55 minutes
-Rest at 70oC during 20 minutes
-Rest at 78oC during 2 minutes
Step 2: Boiling
Duration: 1hour 30 minutes
The volume of wort declines by 8 - 10%
-After 15 minutes add Saaz;
-After 85 minutes add Halertauer Aroma
Spices option: star anis (1 g/hl)
Step 3: Fermentation
Start at 20oC, raise the temperature to 22oC, allow the dyacetil to rest
for 24 hours at the end of fermentation prior to yeast removal.
Step 4: Lagering minimum 2 weeks at 4oC
 Belgian Dark Abbey Beer Beer recipe
INGREDIENTS / HL
MALT

Château Pilsen 2RS 9 kg / hl

Château Pale Ale 9 kg / hl

Château Cara Blond® 5.5 kg / hl

Château Crystal® 4 kg / hl

Château Chocolat 0.5 kg / hl

HOPS

Tradition 50 g / hl

Tettnang 25 g / hl
o
Original gravity: 13 - 14 PL YEAST
Alcohol: 8.5 - 9%
Safbrew T-58 50- 80 g / hl
Colour: 55- 65 EBC
Bitterness: 25- 30 IBU Mashing temperature

Description
A beer of character with a rich sweet
malt flavour and a well-balanced taste.
Leaves a subtle aftertaste of burnt
wood.
Step1: Mashing
-Mash at 65oC for 60 minutes
-Rest at 72oC for 15 minutes
-Rest at 78oC for 2 minutes
Step 2: Boiling
Duration: 1hour 30 minutes
The volume of wort declines by 8 - 10%
-After 15 minutes add Hallertauer;
-After 85 minutes add Tettnanger spices and sugar if necessary.
*Spices option: Coriander (1g/hl) and cinnamon (4g/hl)
**Spices option: Dark candy sugar (0.5kg/hl)
Step 3: Fermentation
Start at 20oC, raise the temperature to 22oC, allow the dyacetil to rest
for 24 hours at the end of fermentation prior to yeast removal.
Step 4: Lagering minimum 2 weeks at 4oC