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)

MALTQuantity
Château Pilsen 2RS9 kg / hl
Château Pale Ale9 kg / hl
Château Cara Blond®5.5 kg / hl
Château Crystal®4 kg / hl
Château Chocolat0.5 kg / hl
HOPSQuantity
Tradition50 gms / hl
Tettnang25 grm / hl
YEASTQuantity
Safbrew T-5850- 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

Mashing Temperature

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