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Belgian Black Beer Beer recipe
Original gravity: 18 - 19oPl
Alcohol: 8.5%
Colour: 90 EBC
Bitterness: 30 EBU

A dark, complex, very strong Belgian ale with a delicious blend of malt richness. Intense coffee flavor with toasted bread crunts notes and roasted malt character. Black in color with persistent light tan-colored head.
INGREDIENTS / HL (1 hectolitre = 100 litres)

Château Pilsen 2RS 15 kg / hl
Château Black of Black 4 kg / hl
Château Cara Gold 2.5 kg / hl
Château Wheat Chocolate 3 kg / hl

Perle 120 g / hl
Cascade 50 g / hl
SafAle BE-256 60 g
Candy Sugar Dark 1 kg
Mashing temperature
Step 1: Mashing
Mash at 62° for 45 minutes
Increase the temperature to 72°C and rest during 15 minutes.
Increase the temperature to 78°C and rest for 2 minutes.
Step 2: Filtration
Separate the wort from the spent grain with water at 75-78°C
Step 3: Boiling
Duration 1 hour, 30 minutes
The volume of wort declines by 8 - 10%
After 15 minutes add 100 g of hop Perle
After 85 minutes add the rest of Perle hops, 50 g of Cascade and 20 g of candy sugar
The wort must have a density of 18-19°Plato
Step 4: Cooling down to 24°C
Step 5: Fermentation at 24°C
Step 6: Lagering 2 weeks at 3°C

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!
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