Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Thoughts on Belgian Stout?

Reply
 
LinkBack Thread Tools
Old 08-29-2009, 04:03 PM   #1
DubbelDach
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Lancaster, PA
Posts: 1,307
Liked 35 Times on 32 Posts
Likes Given: 11

Default Thoughts on Belgian Stout?

So I manipulated my great Breakfast Stout clone recipe and came up with a Belgian Chocolate Stout.

Original Breakfast Stout
16 lbs. American 2-row
1 lbs. American Chocolate Malt
12 oz. Roasted Barley
9 oz. American Black Patent
7 oz. Crystal Malt 120°L
22 oz. Oats Flaked

.5 oz. Nugget (Whole, 13.00 %AA) boiled 60 min.
.5 oz. Mt. Hood (Pellets, 5.00 %AA) boiled 30 min.
.5 oz. Mt. Hood (Pellets, 5.00 %AA) boiled 2 min.


2.5 oz. dark bittersweet baker's chocolate
1.5 oz. unsweetened chocolate baking nibs

Safale S-04 Top Quality Ale Yeast

Modified Belgian Chocolate Stout
14 lbs. Belgian Pale
1 lbs. Belgian Chocolate Malt
12 oz. Roasted Barley
9 oz. Belgian Black Roast
7 oz. Belgian Special B
22 oz. Oats Flaked

1 oz. Styrian Goldings (Whole, 6.00 %AA) boiled 60 min.
.5 oz. Saaz (Pellets, 5.00 %AA) boiled 30 min.
.5 oz. Saaz (Pellets, 5.00 %AA) boiled 2 min.


3.5 oz. Cote d'Or Bittersweet Chocolate added 15 min.

White Labs WLP530 Abbey Ale

Changes are highlighted... Is Belgian Black Roast the same effect as Black Patent? Also, I think subbing Special B for the 120L will work... Thoughts? All the numbers come out similar.

The ringer is to use an Abbey yeast instead of my usual S-04... I think that will make or break this recipe.

Thoughts on it? I also think this is one that needs to be done soon and laid down until early 2010...

DubbelDach is online now
 
Reply With Quote Quick reply to this message
Old 08-29-2009, 05:36 PM   #2
Jamo99
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: It's Always Sunny
Posts: 465
Liked 2 Times on 2 Posts

Default

I've never used the belgian black roast before, so I can't comment on that. I'd imagine that the roastiness of the modified recipe would be pretty similar to the original. Recipe looks good to go.

I've actually got a Belgian Stout in the kettle right now.

3# Light DME
7.5# Belgian Pale
1# Munich
12 oz Roasted Barley
8 oz Chocolate malt
4 oz pale chocolate malt
2.55 oz goldings 4.4 oz at 60

yeast is a blend of white labs bastogne ale and wyeast flanders golden ale. Looking forawrd to enjoying this in early 2010 as well!

__________________
Jamo99 is offline
 
Reply With Quote Quick reply to this message
Old 08-29-2009, 07:38 PM   #3
Freezeblade
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Oakland, California
Posts: 1,415
Liked 21 Times on 13 Posts

Default

looks good, although if you're going to use the WLP530, make sure that you leave plenty of room for the krausen, as that yeast strain is a beast. I had a 3 gallon batch in a 6.5 gallon carboy and I got a good foot of foam on top within 18 hours, that stuff is nuts.

__________________
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn
Freezeblade is offline
 
Reply With Quote Quick reply to this message
Old 08-30-2009, 03:55 PM   #4
DubbelDach
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Lancaster, PA
Posts: 1,307
Liked 35 Times on 32 Posts
Likes Given: 11

Default

In addition to the beginning, I always add a little bit of Fermcap towards the end of the boil... Keeps krausen in check.

DubbelDach is online now
 
Reply With Quote Quick reply to this message
Old 08-30-2009, 11:01 PM   #5
EricCSU
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Austin, TX
Posts: 1,165
Liked 53 Times on 26 Posts
Likes Given: 1

Default

This recipe sounds very interesting. Are there any commercial examples of a belgian stout or belgian chocolate stout?

Eric

__________________

Kegged: Belgian Dark Strong (8.9%abv)

Fermenting: Arrogant Bastard Clone, BCS Dry stout

Planned: Rye IPA, ESB, Oatmeal Pale Ale, Rye Amber

Can You Brew It Recipe Database
Convert an all grain recipe to extract
Hop Substitution Chart

EricCSU is offline
 
Reply With Quote Quick reply to this message
Old 08-30-2009, 11:06 PM   #6
Parker36
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Lesotho
Posts: 4,775
Liked 22 Times on 20 Posts
Likes Given: 4

Default

I've been intrigued by the idea of a Belgian Stout for awhile now, but haven't gotten around to doing it yet. I like what you did with the yeast and the hops. As for the grains, I don't really have any experience with the Belgian Black Roast, so I probably wouldn't want to experiment with it in a totally new beer (but that just might be the scientist in me trying to keep the variables to a minimum). I think the switch from Crystal 120 to Special B is a really good choice, but I might cut back on the weight. Special B is some pretty powerful stuff and I wouldn't want for it to overpower the other things going on in the beer.

Good luck, and keep us updated!

__________________
Parker36 is offline
 
Reply With Quote Quick reply to this message
Old 08-30-2009, 11:12 PM   #7
Parker36
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Lesotho
Posts: 4,775
Liked 22 Times on 20 Posts
Likes Given: 4

Default

One last thing to maybe think about is using WLP500 instead of 530. A little bit more fruitiness might make the beer more "Belgian." Comes down to personal preference, really, your call. What temp(s) do you plan on fermenting at?

__________________
Parker36 is offline
 
Reply With Quote Quick reply to this message
Old 08-30-2009, 11:16 PM   #8
flyangler18
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Hanover, PA
Posts: 5,679
Liked 25 Times on 25 Posts
Likes Given: 5

Default

Quote:
Originally Posted by EricCSU View Post
This recipe sounds very interesting. Are there any commercial examples of a belgian stout or belgian chocolate stout?

Eric
Ommegang's Chocolate Indulgence is a passable example, IMO. I wasn't blown away by it.
__________________
flyangler18 is offline
 
Reply With Quote Quick reply to this message
Old 08-31-2009, 06:20 PM   #9
Danek
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Sheffield, UK
Posts: 1,276
Liked 11 Times on 9 Posts

Default

Quote:
Originally Posted by EricCSU View Post
This recipe sounds very interesting. Are there any commercial examples of a belgian stout or belgian chocolate stout?
Hercule from Ellezelloise Brewery in Belgium is a stout of around 8 or 9% and is superb. There's also a Belgian stout called Buffalo, though I've not yet tried it.
__________________
Bottle conditioning: Pliny the Elder clone; Tramp's Overcoat Barley Wine
Next up: Vanilla Porter
Danek is offline
 
Reply With Quote Quick reply to this message
Old 08-31-2009, 06:55 PM   #10
RobbyBeers
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Posts: 171
Liked 4 Times on 2 Posts
Likes Given: 4

Default

Quote:
Originally Posted by flyangler18 View Post
Ommegang's Chocolate Indulgence is a passable example, IMO. I wasn't blown away by it.
+1. An interesting idea, but a lackluster example.
__________________
http://profilesinpourage.tumblr.com/

I don't want to relax. I'm too worried. But I will drink that homebrew.
RobbyBeers is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Thoughts on Wyeast 1388- Belgian Strong syd138 Recipes/Ingredients 6 02-03-2012 07:03 PM
Belgian wit recipe, any thoughts 8man Recipes/Ingredients 11 12-09-2011 05:53 PM
Belgian Imperial IPA - Thoughts?? Natron008 Extract Brewing 6 02-11-2009 05:03 PM
Thoughts on belgian abby recipe Frost Recipes/Ingredients 22 11-08-2008 01:02 PM
Buffalo Stout Clone? Belgian Stout advice? john from dc General Beer Discussion 2 01-29-2008 08:15 PM