BELGIAN DARK ABBEY BEER RECIPE

A beer of character with a rich sweet malt flavour and a well-balanced taste. Leaves a subtle aftertaste of burnt wood.

BELGIAN DARK ABBAY RECIPE

Original gravity
13 – 14 ^oPL
Alcohol
8.5 – 9%
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	9 kg / hl
Château Pale Ale	9 kg / hl
Château Cara Blond®	5.5 kg / hl
Château Crystal®	4 kg / hl
Château Chocolat	0.5 kg / hl
HOPS	Quantity
Tradition	50 gms / hl
Tettnang	25 grm / hl
YEAST	Quantity
Safbrew T-58	50- 80 grm / 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 at 65oC for 60 minutes -Rest at 72oC for 15 minutes -Rest at 78oC for 2 minutes
Boiling
Duration: 1hour 30 minutes The volume of wort declines by 8 – 10% -After 15 minutes add Tradition; -After 85 minutes add Tettnanger spices and sugar if necessary. Spices option: Coriander (1g/hl) and cinnamon (4g/hl) *Spices option: Dark candy sugar (0.5kg/hl)
Fermentation
Start at 20oC, raise the temperature to 22oC, allow the dyacetil to rest for 24 hours at the end of fermentation prior to yeast removal.
Lagering
minimum 2 weeks at 4 C