Beer recipe - Belgian Black Beer
|ABV 8.5% ||Color 100 EBC ||Bitterness 30 IBU|
A dark, complex, very strong Belgian Ale with a delicious malt richness. Intense coffee, toasted bread crust, and roasted malt notes. Black in color with persistent light tan-colored head.
Glass: Chalice Glass
Temperature: 4-6 °C
We suggest refermenting this beer in the bottle using the same SafAle BE-256 for more complexity.
RECIPE FOR 100L
Château Pilsen 2RS
61% / 17.7 kg
Château Black of Black
16% / 4.7 kg
Château Cara Gold
10% / 2.9 kg
Château Wheat Chocolate
12% / 3.5 kg
Step 1: Mashing
Mash-in and follow the profile below:
Mash-in at 62°C
Rest for 50min at 62°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 100g Perle (21IBU)
Sugar addition: After 80min add Dark Candy Sugar.
Hop Addition 2: After 85min add 100g Perle (4.5IBU) and 150g Cascade (4.5IBU).
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 20°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.
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.8 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.
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