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Old 04-13-2010, 04:31 AM   #1
Mar 2010
Posts: 18

Had my first Belgian Stout yesterday. WOW! I need to make one. They say it takes about a year or so. Haven't seen any extract recipes for it, or really any recipes for that matter. A few people have recommend using Candy sugar for it.

Since I don't know much about using candy sugar, I was hoping you all could shed some light on it and maybe help me with creating a recipe. I have just started into making my own recipes and being that i haven't brewed one yet i need help..


"Darth Delirium: Belgian-style Stout - Velvety jet black, full roasty body, with a complex aroma with hints of licorice and bourbon with a smooth chocolatey finish; with only minor hints of alcohol considering its generous alcohol content. Our most decorated beer has come a long way since being a First Tap. Nowadays, we age this one year before making it available to the public.
10.1%, O.G. 1.104, 37 IBU"

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Old 04-13-2010, 05:12 AM   #2
jmo88's Avatar
Sep 2008
Posts: 1,380
Liked 26 Times on 16 Posts

I don't know the beer, but I bet it's barrel aged, hence the bourbon. Since you won't be barrel aging yours, you could probably whip one up in a few months.
(~):} Just a little Furthur (~):}

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Old 04-13-2010, 05:20 AM   #3
Apr 2009
Boise, ID
Posts: 1,608
Liked 38 Times on 33 Posts

First Tap, huh? Sounds like Moose's Tooth is getting even better and adventurous.

I have no idea what the yeast strain might be, but you could always ask around the pub. I've done 1 belgian imperial stout before; I used wyeast 3787. It's a good beer, but the yeast didn't come though like I'd hoped it would. It is a very good strain for fermenting down from over 1.100 though.
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