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Beer recipe - Belgian Stout
| ABV 6.5% | Color 100 EBC | Bitterness 25 IBU |
Description
This Belgian-style Stout has big roasted malt flavors. Complex experience with the chocolate aftertaste and coffee layered on top of the slightly tart dark fruits that Belgian yeasts can produce in spades. In short, it's delicious.
This Belgian-style Stout has big roasted malt flavors. Complex experience with the chocolate aftertaste and coffee layered on top of the slightly tart dark fruits that Belgian yeasts can produce in spades. In short, it's delicious.
Service:
Glass: Tulip Glass
Temperature: 4-8°C
Glass: Tulip Glass
Temperature: 4-8°C
BREWER`S TIP
To boost yeast aromas, you can pitch 0.8 g/L and ferment 2°C higher.
To boost yeast aromas, you can pitch 0.8 g/L and ferment 2°C higher.
RECIPE FOR 100L
MALT
| Château Pilsen 2RS | 80% / 18.3 kg |
| Château Cara Gold® | 6% / 1.4 kg |
| Château Chocolat | 10% / 2.4 kg |
| Château Black | 2% / 0.5 kg |
| Château Special Belgium® | 1% / 0.3 kg |
HOPS
| Saaz (3.5% aa) | 450 g |
YEAST
| SafAle S-33 | 70 g |
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
Mash-in and follow the profile below:
| pH | 5.3 | Mix Ratio | 2.7 L/kg |
Mash-in at 63°C
Rest for 45min at 63°C
Rise to 72°C at 1°C/min
Rest for 20min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min
Rest for 2min at 78°C to mash out
Once the mash is done, filter and sparge with water at 78°C
Rest for 45min at 63°C
Rise to 72°C at 1°C/min
Rest for 20min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min
Rest for 2min at 78°C to mash out
Once the mash is done, filter and sparge with water at 78°C
Step 2: Boiling
Boil for 60min.
Hop addition 1: After 10min add 220g of Saaz (20IBU).
Hop Addition 2: After 50min add 230g of Saaz (5IBU).
Whirlpool to remove the trub
Boil for 60min.
Hop addition 1: After 10min add 220g of Saaz (20IBU).
Hop Addition 2: After 50min add 230g of Saaz (5IBU).
Whirlpool to remove the trub
| Total evap | 6.0% | Batch size | 100L | OG | 14.7oP | Efficiency | 85% |
Step 3: Fermentation and Maturation
Cool down the wort to 16°C and pitch the yeast.
Ferment at 16°C for 2 days then rise to 20°C. Once the fermentation is done (FG reached and off-flavors removed – about 7 days), drop the temperature to 8°C and rest for 1 day, and then harvest the yeast. Drop the temperature to 2°C and rest for 7 days
Cool down the wort to 16°C and pitch the yeast.
Ferment at 16°C for 2 days then rise to 20°C. Once the fermentation is done (FG reached and off-flavors removed – about 7 days), drop the temperature to 8°C and rest for 1 day, and then harvest the yeast. Drop the temperature to 2°C and rest for 7 days
| Attenuation | 80% | FG | 3.00oP |
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.5 volumes of CO2. The beer is ready to package and drink. Enjoy!
*For refermentation in the bottle, add brewing sugar and SafAle F-2
This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline. Some modification might need to be done to meet different technologies, efficiencies and ingredients yield as grain dry extract and hop alpha acid percentage.
For further information & service please contact: info@castlemalting.com
Brewing is an experiment! Brew your own beer!
Send us your recipe, and we’ll be pleased to publish it on our website
For further information & service please contact: info@castlemalting.com
Brewing is an experiment! Brew your own beer!
Send us your recipe, and we’ll be pleased to publish it on our website
