What makes a Belgian Stout?

[BenjaminBier]

I drank a Belgian Stout at the pub a while ago, I think it was that De Dolle extra stout. Just what makes a dark as midnight Belgian beer a stout?

Is there some line that a Dubbel or a Quad crosses to become a stout? Is it specific ingredients or method?

I'm brewing a Belgian Strong Dark Ale this weekend and it turns out with my choice of dark candi sugar, I'm pushing an extra 10+ SRM past the style guide.

Instead of just going back to buy pale candi, i figure i'll roll with it. Now i've started a sour mini-mash for a dry stout character. What else do I need to do to get a belgian stout?

My grainbill:
US 2-Row Malt 7.00 lb 56.6 % 2.5 In Mash/Steeped
Belgian Caramel Munich Malt 120 0.75 lb 6.1 % 18.0 In Mash/Steeped
Belgian Munich Malt 0.50 lb 4.0 % 0.6 In Mash/Steeped
UK Chocolate Malt 0.25 lb 2.0 % 22.5 In Mash/Steeped
Belgian Biscuit Malt 0.12 lb 1.0 % 0.5 In Mash/Steeped
Extract - Light Dried Malt Extract 3.00 lb 24.3 % 1.8 End Of Boil
Sugar - Candi Sugar Dark 0.75 lb 6.1 % 41.3 End Of Boil

 

[lumpher]

What makes a Belgian Stout? too much beer and good food . that looks like a decent recipe for it

 

[joel4482]

Most stouts have some Roasted barley. You could also try some black patent or carafa special II. With the recipe you have there .25-.5 lbs of one of those three would probably do.

 

[lumpher]

4 oz of special b might help it