 |
|
07-01-2007, 01:46 PM
|
#1
|
|
Bloody John Roberts
Join Date: Jun 2006
Location: Behind the Zion Curtain
Posts: 886
|
Belgian Stout?
|
|
So I am planning to brew up a stout tomorrow and was thinking about adding a Belgian twist. I searched around, but stout doesn't look to be a Belgian thing.
What is the closest Belgian style to a stout?
I am not looking to brew a heavy beer but want to keep it at or under 6% ABV.
My plan was to do a stout recipe with some special B, Styrian Hops and a belgian yeast.
Any thoughts?
I'll post my recipe later, but I worked all night and better go get some sleep.
Thanks for any input or expertise.
__________________
Every pirate lives for something different. For some, it's the open sea. For others (the masochists), it's the food. For you, it's definitely the fighting. Two things complete your pirate persona: style and swagger. Maybe a little too much swagger sometimes -- but who really cares? Arr!
|
|
|
|
07-01-2007, 02:13 PM
|
#2
|
|
Art by David Shrigley
Join Date: Jul 2005
Location: Nishinomiya, Japan
Posts: 847
|
I can't think of anything that would be like a Belgian Stout. There are some that have the color (Rochfort is the first to mind) but there isn't that roasty/ toastiness I associate with a Stout. I imagine it would be good. If you have a good stout recipe, you could start by just brewing that with a Belgian yeast strain, and make adjustments from there.
As always with Belgians try starting the temps out low (60ish˚F) for a couple days and then let them start climbing.
__________________
鯰 a.k.a. なまず a.k.a. Catfish
|
|
|
|
|
07-01-2007, 03:11 PM
|
#3
|
|
Senior Member
Join Date: Dec 2006
Location: Doylestown, PA
Posts: 3,739
|
|
|
|
|
|
07-01-2007, 05:39 PM
|
#4
|
|
Maniacally Malty
Join Date: Apr 2007
Location: Oakland, CA
Posts: 21,798
|
Quote:
|
Originally Posted by brewt00l
|
These three are the only ones made in belgium. and if you read the decriptions, they taste nothing like other stouts.
i'd leave it up to the belgians to make wonderful brews like dark strong ales. if you want to add a "belgian twist", up the alcohol like they would.
of course, that would be a russian imperial stout  |
|
|
|
|
07-01-2007, 05:46 PM
|
#5
|
|
nudge, nudge, wink, wink
Join Date: Mar 2007
Location: Maryland
Posts: 499
|
I have an Abbey Imperial Stout that will be going into bottles in a couple of weeks. When I racked it to secondary it showed some promise.
__________________
MATT - 65g in 2k8
3rd Circle Brewery
Ferminatin' - Route 666 Pale Ale
Figurin' to do - Oatmeal Stout, Gueuze, Belgian Blonde, Mild, English Pale Ale, Weizenbock
|
|
|
|
|
07-01-2007, 06:33 PM
|
#6
|
|
Senior Member
Join Date: Sep 2006
Location: Utah
Posts: 697
|
You could try a schwarzbier with Belgain yeast.
__________________
Planning: Agave Witbock, Raisin Beer
Primary: GF Hazelnut Stout
Tertiary: Cranberry-Pom pLambic (est. bottle date: 03/01/08)
Drinking: Cab.Sav/Merlot Wine, Grand Cru, Hazelnut Stout #3, Ordinary Bitter
|
|
|
|
|
07-02-2007, 12:18 PM
|
#7
|
|
Senior Member
Join Date: Dec 2006
Location: Doylestown, PA
Posts: 3,739
|
Quote:
|
Originally Posted by DeathBrewer
These three are the only ones made in belgium. and if you read the decriptions, they taste nothing like other stouts.
i'd leave it up to the belgians to make wonderful brews like dark strong ales. if you want to add a "belgian twist", up the alcohol like they would.
of course, that would be a russian imperial stout |
hence ideas/inspiration |
|
|
|
|
07-02-2007, 03:04 PM
|
#8
|
|
Bloody John Roberts
Join Date: Jun 2006
Location: Behind the Zion Curtain
Posts: 886
|
Recipe Posted
|
|
Well, I posted the recipe I plan to do. Rounding up the grain...
Rye, wheat and oats for character...
clicky
__________________
Every pirate lives for something different. For some, it's the open sea. For others (the masochists), it's the food. For you, it's definitely the fighting. Two things complete your pirate persona: style and swagger. Maybe a little too much swagger sometimes -- but who really cares? Arr!
|
|
|
|
|
07-02-2007, 07:37 PM
|
#9
|
|
Bloody John Roberts
Join Date: Jun 2006
Location: Behind the Zion Curtain
Posts: 886
|
Oops, didn't have any rye. Thought I had 10 pounds of it, but that was cara-pils I bought. Silly me...
I significantly changed my recipe and it now reflects what I actually brewed. It is in the final stages of the boil now...
Very dark and smells awesome...
__________________
Every pirate lives for something different. For some, it's the open sea. For others (the masochists), it's the food. For you, it's definitely the fighting. Two things complete your pirate persona: style and swagger. Maybe a little too much swagger sometimes -- but who really cares? Arr!
|
|
|
|
|
07-02-2007, 07:42 PM
|
#10
|
|
Senior Member
Join Date: Dec 2006
Location: Doylestown, PA
Posts: 3,739
|
rye, chocolate, wheat, oats, cinnamon & orange peel? Woah..."kitchen sink stout" might be a worthy title! Sounds interesting.
|
|
|
|
| Thread Tools |
|
|
| Display Modes |
 Linear Mode
|
|
|
