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08-29-2009, 04:03 PM
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#1
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Goalie. Brewer. Patriot.
Join Date: Apr 2008
Location: Lancaster, PA
Posts: 1,219
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Thoughts on Belgian Stout?
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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...
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08-29-2009, 05:36 PM
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#2
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Senior Member
Join Date: Nov 2007
Location: It's Always Sunny
Posts: 458
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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!
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08-29-2009, 07:38 PM
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#3
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Senior Member
Join Date: May 2008
Location: Oakland, California
Posts: 1,416
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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
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08-30-2009, 03:55 PM
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#4
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Goalie. Brewer. Patriot.
Join Date: Apr 2008
Location: Lancaster, PA
Posts: 1,219
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In addition to the beginning, I always add a little bit of Fermcap towards the end of the boil... Keeps krausen in check.
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08-30-2009, 11:01 PM
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#5
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Senior Member
Join Date: Jun 2008
Location: Austin, TX
Posts: 1,160
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This recipe sounds very interesting. Are there any commercial examples of a belgian stout or belgian chocolate stout?
Eric
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08-30-2009, 11:06 PM
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#6
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Senior Member
Join Date: Sep 2007
Location: Lesotho
Posts: 4,772
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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!
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08-30-2009, 11:12 PM
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#7
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Senior Member
Join Date: Sep 2007
Location: Lesotho
Posts: 4,772
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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?
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08-30-2009, 11:16 PM
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#8
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Senior Member
Join Date: Jun 2008
Location: Hanover, PA
Posts: 5,687
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Quote:
Originally Posted by EricCSU
This recipe sounds very interesting. Are there any commercial examples of a belgian stout or belgian chocolate stout?
Eric
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Ommegang's Chocolate Indulgence is a passable example, IMO. I wasn't blown away by it. |
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08-31-2009, 06:20 PM
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#9
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Senior Member
Join Date: Sep 2007
Location: Sheffield, UK
Posts: 1,276
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Quote:
Originally Posted by EricCSU
This recipe sounds very interesting. Are there any commercial examples of a belgian stout or belgian chocolate stout?
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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
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08-31-2009, 06:55 PM
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#10
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Senior Member
Join Date: Jan 2009
Posts: 168
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Quote:
Originally Posted by flyangler18
Ommegang's Chocolate Indulgence is a passable example, IMO. I wasn't blown away by it.
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+1. An interesting idea, but a lackluster example.
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