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Belgian Stout Beer recipe
BelgianStout256x256.png
ABV6.5% Color100 EBC Bitterness25 IBU
Description
This Belgian-style Stout has big roasted malt flavors. Complex experience with the chocolate aftertaste and coffee layered on top of the slightly tart dark fruits that Belgian yeasts can produce in spades. In short, it's delicious.
Service:
Glass: Tulip Glass
Temperature: 4-8°C
BREWER`S TIP
To boost yeast aromas, you can pitch 0.8 g/L and ferment 2°C higher.







RECIPE FOR 100L
MALT
Château Pilsen 2RS 80% // 18.3 kg
Château Cara Gold® 6% // 1.4 kg
Château Chocolat 10% // 2.4 kg
Château Black 2% // 0.5 kg
Château Special B® 1% // 0.3 kg
HOPS

Saaz (3.5% aa) 450 g
YEAST

SafAle S-33 70 g
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
pH5.3Mix Ratio2.7 L/kg
Mash-in at 63°C
Rest for 45min at 63°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 60min.
Hop addition 1: After 10min add 220g of Saaz (20IBU).
Hop Addition 2: After 50min add 230h of Saaz (5IBU).
Whirlpool to remove the trub
Total evap6.0%Batch size100LOG14.7oPEfficiency85%
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
Attenuation80%FG3.00oP
Step 4: Cold Aging and Packaging Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.5 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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