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Old 09-17-2011, 07:43 PM   #1
HItransplant
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I'd like to do a Belgian stout... Something along the lines of buffalo belgian stout.

I'm wondering if people have had more success with a simple stout recipe using Belgian yeast, or if I should look at adding some " Belgian" components to the grain bill.

Thoughts and suggestions would be great.


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Old 09-17-2011, 07:58 PM   #2
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I've never heard of a Belgian Stout, sounds interesting. I decided to google for info on the style, and (not surprising) the first link was actually one on HBT. Carnevoodoo did one in '08.

Attempting a belgian stout. Don't know much about it, but hope this helps.

We were having this discussion at my LHBS about using try Belgian grains when making a belgian beer. That there is a subtle difference in for example a Belgian Pils and German pils. And one should use the correct ingredients whenever possible...I dunno if it's true or not but it's an interesting thing to consider. And after saying that we found out they only had a few pounds of the Belgian Pils, and my Belgian Blonde Leffe clone I'm brewing is a mixture of German and Belgian Pils.


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Old 09-17-2011, 08:04 PM   #3
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Here are my thoughts on brewing one. I brewed something like this

10 lbs pils
1 lb dark candi syrup
0.5 lb chocolate
0.5 lb roasted barley
0.5 lb special b
WLP 500

Here's what I'd change:

10 lbs pils
1 lb roasted barley
0.5 lb chocolate
0.5 lb special b
WLP 550

You should use 550 because it is phenolic and will cut through the roasted bitterness. 500 was completely swallowed up.
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Old 09-17-2011, 08:31 PM   #4
HItransplant
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Quote:
Originally Posted by Revvy View Post
I've never heard of a Belgian Stout, sounds interesting. I decided to google for info on the style, and (not surprising) the first link was actually one on HBT. Carnevoodoo did one in '08.

Attempting a belgian stout. Don't know much about it, but hope this helps.

We were having this discussion at my LHBS about using try Belgian grains when making a belgian beer. That there is a subtle difference in for example a Belgian Pils and German pils. And one should use the correct ingredients whenever possible...I dunno if it's true or not but it's an interesting thing to consider. And after saying that we found out they only had a few pounds of the Belgian Pils, and my Belgian Blonde Leffe clone I'm brewing is a mixture of German and Belgian Pils.
I did see that thread, and a couple more here on HBT, but none of them had follow up on how the recipe turned out.

I like the idea of keeping to the belgian grains as much as possible though.. thanks for the help revvy.
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It's comfort foam. :D
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It's a gentle recipe, so your first time will be enjoyable and memorable. :D

 
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Old 09-17-2011, 08:33 PM   #5
HItransplant
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Quote:
Originally Posted by rexbanner View Post
Here are my thoughts on brewing one. I brewed something like this

10 lbs pils
1 lb dark candi syrup
0.5 lb chocolate
0.5 lb roasted barley
0.5 lb special b
WLP 500

Here's what I'd change:

10 lbs pils
1 lb roasted barley
0.5 lb chocolate
0.5 lb special b
WLP 550

You should use 550 because it is phenolic and will cut through the roasted bitterness. 500 was completely swallowed up.
so, no sugar huh? ok.. I like the simplicity. I was thinking about using yeast I propped up from a bottle of deshutes abyss (its belgian, just dont know what strain).

anyway, I may just suck it up and buy yeast so I know what im working with.

thanks for the suggestion.
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It's comfort foam. :D
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Originally Posted by EdWort View Post
It's a gentle recipe, so your first time will be enjoyable and memorable. :D

 
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Old 09-17-2011, 08:33 PM   #6
Revvy
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No problem, this intrigues me, I[ve never heard of them, so I now want to investigate this more. Keep us posted.
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Old 09-17-2011, 09:02 PM   #7
HItransplant
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Quote:
Originally Posted by Revvy View Post
No problem, this intrigues me, I[ve never heard of them, so I now want to investigate this more. Keep us posted.
seems like a perfect winter warmer

deschutes abyss is split fermented 50/50 with belgian and english ale yeast. Seems to do a nice job balancing with the roasty chocolate flavors.
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Originally Posted by BlindLemonLars View Post
It's comfort foam. :D
Quote:
Originally Posted by EdWort View Post
It's a gentle recipe, so your first time will be enjoyable and memorable. :D

 
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Old 09-17-2011, 09:12 PM   #8
HItransplant
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Quote:
Originally Posted by rexbanner View Post
Here are my thoughts on brewing one. I brewed something like this

10 lbs pils
1 lb dark candi syrup
0.5 lb chocolate
0.5 lb roasted barley
0.5 lb special b
WLP 500

Here's what I'd change:

10 lbs pils
1 lb roasted barley
0.5 lb chocolate
0.5 lb special b
WLP 550

You should use 550 because it is phenolic and will cut through the roasted bitterness. 500 was completely swallowed up.
rex
are you talking 300L roasted barley or the 500L stuff?
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Quote:
Originally Posted by BlindLemonLars View Post
It's comfort foam. :D
Quote:
Originally Posted by EdWort View Post
It's a gentle recipe, so your first time will be enjoyable and memorable. :D

 
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Old 09-17-2011, 09:19 PM   #9
HItransplant
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Hows This sound?

Belgian Pils
Special B.
Chocolate Malt
Black Roasted Barley (500L)
Flaked barley
Candi Sugar

Not sure how much of the different layers of roasted grains I should use (ie roasted, black roasted, black patent). I dont want to drown out the yeast contribution to the flavor.
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Quote:
Originally Posted by BlindLemonLars View Post
It's comfort foam. :D
Quote:
Originally Posted by EdWort View Post
It's a gentle recipe, so your first time will be enjoyable and memorable. :D

 
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Old 09-17-2011, 09:21 PM   #10
michaeltrego
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Allagash Black is a good example of the style. "...a Belgian style stout brewed with 2 Row barley, torrified wheat, oats, both roasted and chocolate malt and a generous portion of dark caramelized candi sugar." Although I haven't made one, I'd probably lean towards WLP530/540.



 
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