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
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

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 follow 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 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.
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