SpeedYellow
Well-Known Member
I'm designing a Belgian Imperial Stout after having a Troubadour Imperial Stout (Brouwerij De Musketiers). Basically, the beer has a coffee aroma, with very low hop levels, 9% alc, and a very Guinness-like flavor and smoothness. So I need a yeast to provide the "belgian funk", almost like a slight sourness.
I considered Wyeast 3724 (Belgian Saison), but this beer will be so flavorful that I'm not sure it's worth the hassle of that notorious yeast. Wyeast's PC "Belgian Stout" yeast isn't currently available.
My current recipe is (3.0 gal):
6.0 lb Pale Malt-Belgium 64%
2.0 lb Barley, Flaked 21%
1.0 lb Cane/Beet Sugar 11%
0.4 lb Black Barley 4%
Hops: 35 IBU
OG: 1.084
I've done a lot of searching, but Belgian Imperial Stouts are pretty rare amongst homebrewers.
I considered Wyeast 3724 (Belgian Saison), but this beer will be so flavorful that I'm not sure it's worth the hassle of that notorious yeast. Wyeast's PC "Belgian Stout" yeast isn't currently available.
My current recipe is (3.0 gal):
6.0 lb Pale Malt-Belgium 64%
2.0 lb Barley, Flaked 21%
1.0 lb Cane/Beet Sugar 11%
0.4 lb Black Barley 4%
Hops: 35 IBU
OG: 1.084
I've done a lot of searching, but Belgian Imperial Stouts are pretty rare amongst homebrewers.