Castle Malting: Beer recipe Belgian Christmas Beer
Belgian Christmas Beer Beer recipe
BelgianDarkAbbey256x256.png
ABV 8.5% Color 75 EBC Bitterness 28 IBU
Description
Belgian Christmas Beer with a rich creamy head, slightly spicy flavor, and a pleasant aroma.
Service:
Glass: Tall Glass
Temperature: 4-8 °C
BREWER`S TIPS
For refermentation in the bottle, use the same yeast SafAle T-58.
RECIPE FOR 100L
MALT

Château Pilsen 2RS 56% // 16.4 kg
Château Munich 20% // 5.8 kg
Château Crystal® 12% // 3.5 kg
Château Cafe Light® 12% // 3.5 kg
HOPS

Admiral (14.5% aa) 22.4 IBU // 55 g
Brewers Gold (6.0% aa) 2.8 IBU // 80 g
Perle (8.0% aa) 2.8 IBU // 60 g
YEAST

SafAle T-58 80 g
SUGAR
Dark Candy Sugar 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 63°C
Rest for 60min at 63°C
Rise to 68°C at 1°C/min
Rest for 15min at 68°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 90min.
Hop addition 1: After 30min add Admiral.
Hop addition 2: After 80min add Brewers Gold and Perle.
Sugar addition: After 75min add Dark Candy Sugar.
Whirlpool to remove the trub
Total evap 9.0% Batch size 100L OG 18.5oP 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 22°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 3.60oP
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.7 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. 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
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