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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

SafAle S-33 70 g / hl
Mashing temperature
Step 1: 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: Filtration
Separate the wort from the spent grain with water at 75-78°C
Step 3: 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 4: Cooling
down to 24oC
Step 5: Fermentation at 25oC (6-7 days)



Dit recept is ontwikkeld door Castle Malting ®. Wij kunnende kwaliteit van het eindresultaat niet garanderen, dit staat in functie van de kwaliteit van de grondstoffen, de brouwomstandigheden en het proces.

Voor meerdere inlichtingen kan U ons contacteren op onderstaand adres: info@castlemalting.com





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