BELGIAN STOUT BEER RECIPE

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.

Original gravity
15 ^o PL
Alcohol
6.5 %
Colour
55- 65 EBC
Bitterness
25- 30 IBU

1 Hectolitre = 100 Ltr = 303 Bottles X 0.33 Ltr

INGREDIENTS / HL(HECTOLITRE)

MALT	Quantity
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	Quantity
Saaz (T90)	520 grm / hl
YEAST	Quantity
Safbrew S-33	70 g / hl

** Adjusted to the minimum order quantity depending on the packaging type.
This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline allowing you to add a personal touch to your beer. Please note that some modifications may be required to meet the specific technological conditions of the brewery defined by equipment, water etc.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. Source: http://www.castlemalting.com

PROCESS

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
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
cooling
down to 24 c
Fermentation
at 25oC (6-7days)