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Old 05-30-2010, 11:37 PM   #1
Prionburger
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Default Stout/Porter with belgian yeast?

So I'm a big fan of esters and roasty flavors. This has led me to consider a belgian-inspired roasty beer. What I'm thinking of is a slightly bigger, roastier version of Sam Smith's Taddy Porter, but with belgian esters and phenolics. I'm taking Jamil's Brown Porter recipe and mutilating it for this.

Looking at an OG of 1.050-1.056--more of a session beer than a goblet one. The yeast I'm looking at is Wyeast 1214.

The bill I'm looking at is this for 6 gallons:

9lb american 2-row.--Because it's cheap, and I'm experimenting.
.5lb white wheat--head retention.
1lb caramel 40--Body, sweetness, some flavor
1lb Brown malt--for the awesome flavor it has.

And a mix of roasted malts: I'm thinking 10oz roasted barley, and 4oz 350l chocolate.

For hops I'll dump in one 60 minute addition of Willamette at 35ish IBUs using the Rager formula.

I'll mash at 153f to get it slightly chewy, and ferment starting at 64f.

With 75% efficiency, that'll get me about 1.056 OG, and who knows FG.

Is this a disaster, or should I go for it?


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Old 05-31-2010, 01:10 AM   #2
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I think that a belgian stout is somewhat of an oxymoron but that's what is nice about homebrewing is making something to your specific tastes.

If I was making this proposed recipe, I'd use the 3787 yeast instead for more plum, less banana. I think it would meld better with the darker malts. I'd also darken the crystal to something in the 80-120L range.

Have you considered adding Dark Candi sugar? Just a thought.

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Old 05-31-2010, 01:40 AM   #3
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Yeah, this would be a Belgian specialty if I were to enter it in a competition.

3787 is a good recommendation. I would also consider adding dark candi sugar, but I'm wary of adding another layer of complexity on top of the roasts, esters, and brown malt; I'm afraid it would muddy it up. I'd consider some table sugar though, to dry it out and increase the yeast character in relation to the malts.

What I'm looking for is a dry, medium-bodied beer with brown malt, complemented by roasts and esters.

But I've never really had a Belgian beer with roasted malts before, so I'm not sure if those flavors work well together.

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Old 05-31-2010, 02:37 AM   #4
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I haven't tried it, but AHS uses 1214 for its Ommegang Chocolate Indulgence clone. I'm not sure if a full recipe is around.

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Old 05-31-2010, 03:53 PM   #5
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I think you'll end up more stoutish than porterish with 10oz of roasted barley.

Sounds interesting. I've had a PA with Belgian yeast and I've made a barleywine with Belgian yeast. I'm also working on a black weizen. But when I sampled it, it tasted more wheat-stoutish.

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Old 05-31-2010, 07:25 PM   #6
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Sounds really good. I like higher gravity beers, but thats just me.

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Old 05-31-2010, 10:25 PM   #7
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I like the idea. I agree with beernik about the roasted malts making it more of a stout. Everything else sounds good though. Once it starts warming up a bit in the Seattle area I will be using Belgian yeasts for just about everything this summer.

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Old 05-31-2010, 11:17 PM   #8
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Here in sanantonio we have a microbrew/pizzaria that has a belgian yeast brewed stout, let me tell you, it works out great! one of the top sellers, 'La muerta'

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Old 06-01-2010, 04:32 PM   #9
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I've done this with little success. I wouldn't reccomend it. Maybe my fermentation was way off, but I got some weird estery-burned flavors.

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Old 06-02-2010, 02:51 AM   #10
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How off was the fermentation? If you start in the 70s I could imagine it being overpoweringly estery, but what if I pitch at 64-67f? Do you think the ester profile simply doesn't work with roasted malts?

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