carnevoodoo
Well-Known Member
So I'm making a Belgian stout on Monday. Here's what I'm thinking and I'd love any suggestions...
12 lb. Maris Otter
1 lb. white wheat malt
1.5 lb belgian chocolate malt
.75 lb roasted barley
.5 lb. special b
.5 honey
.5 munich
.5 lb brown sugar
1 tsp coriander (end of boil)
Mash at 154
1 oz galena @ 60
1 oz EKG @ 30
1 oz EKG @ 0
White Labs Abbey ale yeast (WLP530)
12 lb. Maris Otter
1 lb. white wheat malt
1.5 lb belgian chocolate malt
.75 lb roasted barley
.5 lb. special b
.5 honey
.5 munich
.5 lb brown sugar
1 tsp coriander (end of boil)
Mash at 154
1 oz galena @ 60
1 oz EKG @ 30
1 oz EKG @ 0
White Labs Abbey ale yeast (WLP530)