Your cart
Your cart is empty
Join us
이벤트
소개 책자
우리몰트
New Hops
우리 효모
우리 향신료
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.
이 레시피는 캐슬 몰팅®이 제공 합니다. 이 레시피는 여러분의 맥주를 추가하는데 필요한 안내서 입니다. 양조 장비와 물 등에 따라서 양조장에 필요한 특별한 변경이 필요 합니다. 더 많은 정보 와 서비스는 저희의 info@castlemalting.com 에 문의 하시기 바랍니다. 우리에게 여러분의 레시피를 보내 주시면 우리는 웹사이트에 해당 레시피에 대한 자료를 올릴 것입니다.
