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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.
Cette recette est fournie par la Malterie du Château. Veuillez noter que cette recette est juste une ligne directrice vous permettant d'ajouter une touche personnelle à votre bière. S'il vous plaît noter que certaines modifications peuvent être nécessaires pour répondre aux conditions technologiques spécifiques de la brasserie définies par l'équipement, l'eau, etc.
Pour plus d'informations, n'hésitez pas à contacter: info@castlemalting.com Le brassage est une expérience! Brassez votre propre bière! Envoyez-nous votre recette, nous serons heureux de la publier sur notre site Web.
Pour plus d'informations, n'hésitez pas à contacter: info@castlemalting.com Le brassage est une expérience! Brassez votre propre bière! Envoyez-nous votre recette, nous serons heureux de la publier sur notre site Web.
