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Beer recipe - Belgian Dark Abbey Beer
| ABV 8.5% | Color 75 EBC | Bitterness 28 IBU |
Description
A beer of character with a rich malt flavor and a well-balanced bitterness. Leaves a subtle aftertaste of burnt wood.
A beer of character with a rich malt flavor and a well-balanced bitterness. Leaves a subtle aftertaste of burnt wood.
Service:
Glass: Tulip Glass
Temperature: 4-8 °C
Glass: Tulip Glass
Temperature: 4-8 °C
BREWER`S TIP
For more roasted/chocolate notes, you can add up to 5% of Chateau Chocolat
For more roasted/chocolate notes, you can add up to 5% of Chateau Chocolat
RECIPE FOR 100L
MALT
| Château Pilsen 2RS | 34% / 10.1 kg |
| Château Pale Ale® | 34% / 10.1 kg |
| Château Cara Blond® | 15% / 4.4 kg |
| Château Crystal® | 15% / 4.4 kg |
| Château Chocolat | 2% / 0.6 kg |
HOPS
| Hallertau Tradition (5.5% aa) | 25.2 IBU / 160 g |
| Tettnang (5.0% aa) | 2.8 IBU / 100 g |
YEAST
| SafAle BE-256 | 80 g |
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
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 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
Rest for 60min 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 90min.
Hop addition 1: After 30min add Hallertau Tradition.
Hop addition 2: After 80min add Tettnang.
Whirlpool to remove the trub
Boil for 90min.
Hop addition 1: After 30min add Hallertau Tradition.
Hop addition 2: After 80min add Tettnang.
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 21°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.
Cool down the wort to 16°C and pitch the yeast.
Ferment at 16°C for 2 days then rise to 21°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 2.7 volumes of CO2. The beer is ready to package and drink. Enjoy!
*For refermentation in the bottle, add brewing sugar and SafAle F-2.
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
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
