Castle Malting: Beer recipe Belgian Black Beer
Belgian Black Beer Beer recipe
Black-beer.png
ABV 8.5% Color 100 EBC Bitterness 30 IBU
Description
A dark, complex, very strong Belgian Ale with a delicious malt richness. Intense coffee, toasted bread crust, and roasted malt notes. Black in color with persistent light tan-colored head.
Service:
Glass: Chalice Glass
Temperature: 4-6 °C
BREWER`S TIPS
I suggest refermenting this beer in the bottle using the same SafAle BE-256 for more complexity.
RECIPE FOR 100L
MALT

Château Pilsen 2RS 61% // 17.7 kg
Château Black of Black 16% // 4.7 kg
Château Cara Gold 10% // 2.9 kg
Château Wheat Chocolate 12% // 3.5 kg
HOPS

Perle (8.0% aa) 200 g
Cascade (6.0% aa) 150 g
YEAST
SafAle BE-256 65 g
SUGAR
Candy Sugar Dark 500 g
Mashing temperature
Step 1: Mashing
Mash-in and fallow the profile below:
pH 5.3 Mix Ratio 2.5 L/kg
Mash-in at 62°C
Rest for 50min at 62°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 90min.
Hop addition 1: After 30min add 100g Perle (21IBU)
Sugar addition: After 80min add Dark Candy Sugar.
Hop Addition 2: After 85min add 100g Perle (4.5IBU) and 150g Cascade (4.5IBU).
Whirlpool to remove the trub
Total evap 9.0% Batch size 100L OG 17.5oP Efficiency 80%
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 85% FG 2.60oP
Step 4: Cold Aging and Packaing Cold age the beer for at -1°C for 5 days, remove the residual yeast, and carbonate until 2.8 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
Registered Tournai 79754; VAT: BE.455013439; IBAN: BE11 3700 9054 5648; BIC. BBRUBEBB