English French Dutch Spanish German Russian Italian Portuguese Portuguese Danish Greek Romanian Ukrainean Chinese Polish Korean
Logo Slogan_English

Belgian Dark Abbey Beer Beer recipe
christmasbeer.png
ABV8.5% Color75 EBC Bitterness28 IBU
Description
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
BREWER`S TIP
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:
pH5.3Mix Ratio2.5 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
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
Total evap9.0%Batch size100LOG17.5oPEfficiency80%
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.
Attenuation85%FG2.60oP
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.



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





(0,3281 sec)