| Belgian Black Beer | Beer recipe |
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
We suggest refermenting this beer in the bottle using the same SafAle BE-256 for more complexity.
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 |
RECIPE FOR 100L
MALT
HOPS
YEAST
SUGAR
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
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
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.
Step 4: Cold Aging and Packaging
Cold age the beer 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.
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