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Belgian Stout Beer recipe
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Original gravity: 15 o PL
Alcohol: 6.5 %
Colour: 55- 65 EBC
Bitterness: 25- 30 IBU
Description
This Belgian-style stout has big roast flavors reminiscent of chocolate and coffee layered on top of the slightly tart dark fruits that Belgian yeasts can produce in spades. In short, it's delicious.


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INGREDIENTS / HL (1 hectolitre = 100 litres)
MALT
Château Pilsen 2RS 19.2 kg / hl
Château Cara Gold® 1.5 kg / hl
Château Chocolat 2.5 kg / hl
Château Black 0.5 kg / hl
Château Special B® 0.3 kg / hl
HOPS

Saaz (T90) 520 g / hl
YEAST

Safbrew S-33 70 g / hl
Mashing temperature
Step1: Mashing
-Mash in 80 liters of water at 62oC, adjust the pH of the mash to 5.4 during 1 hour and 10 minutes
-Raise the temperature to 72oC and rest for 10 minutes
-Raise the temperature to 78oC, rest for 2 minutes
Step 2: Boiling
Duration: 70 minutes
Add 420g of Saaz hop at the beginning of boiling
Add 100g of Saaz hop 10 minutes before the end of boiling
Step 3: Cooling down to 24oC
Step 4: Fermentation at 25oC (6-7days)



Esta receita é oferecida pela Castle Malting ®. Um resultado bem-sucedido não pode ser garantido. Algumas modificações podem ser necessárias para atender a características específicas dos ingredientes e condições tecnológicas específicas da cervejaria.

Para mais informações e serviços, entre em contato: info@castlemalting.com
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