Castle Malting: Beer recipe Belgian Wheat Stout
Belgian Wheat Stout Beer recipe
Stout_Belge.jpg
ABV 6.5% Color 100 EBC Bitterness 30 IBU
Description
This Belgian Wheat Stout has big roasted 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.
Service:
Glass: English Pint Glass
Temperature: 4-8°C
BREWER`S TIP
Keep the carbonation levels medium to low to better experience those chocolate and roasted notes.
RECIPE FOR 100L
MALT

Château Pilsen 2RS 69% // 15.5 kg
Château Wheat Blanc 10% // 2.3 kg
Château Chocolat 10% // 2.3 kg
Château Wheat Black 5% // 1 kg
Château Cara Gold® 5% // 1 kg
Château Black 3% // 0.6 kg
HOPS
Saaz (3.5% aa) 2.0 IBU // 100 g
Tettnang (5.0% aa) 28.0 IBU // 200 g
YEAST
SafAle S-33 80 g
Mashing Temperature
Step 1: Mashing
Mash-in and follow the profile below:
pH 5.3 Mix Ratio 2.7 L/kg
Mash-in at 64°C
Rest for 50min at 64°C
Rise to 72°C at 1°C/min. Rest for 15min 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 75min.
Hop addition 1: After 15min add Tettnang.
Hop Addition 2: After 65min add Saaz.
Whirlpool to remove the trub
Total evap 7.5% Batch size 100L OG 14.5oP 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.
Attenuation 80% FG 2.85oP
Step 4: Cold Aging and Packaging Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.6 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 allowing you to add a personal touch to your beer. Please note that some modifications may be required to meet the specific technological conditions of the brewery defined by equipment, water etc.
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
Headquarters: Chemin du Couloury 1, 4800 Lambermont, Belgium
Malting Plant: Rue de Mons 94, 7970 Beloeil, Belgium
Tel.: + 32 (0) 87 662095; Fax: +32 (0) 87 352234; info@castlemalting.com; www.castlemalting.com
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