Castle Malting: Beer recipe Belgian Stout
Belgian Stout Beer recipe
Original gravity: 15 o PL
Alcohol: 6.5 %
Colour: 55- 65 EBC
Bitterness: 25- 30 IBU
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.


INGREDIENTS / HL (1 hectolitre = 100 litres)
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

Saaz (T90) 520 g / hl

SafAle S-33 70 g / hl
Mashing temperature
Step 1: 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: Filtration
Separate the wort from the spent grain with water at 75-78°C
Step 3: 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 4: Cooling
down to 24oC
Step 5: Fermentation at 25oC (6-7 days)
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.
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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;;
Registered Tournai 79754; VAT: BE.455013439; IBAN: BE11 3700 9054 5648; BIC. BBRUBEBB