Belgian Stout

[bigbadal]

Any input, changes, comments or insults would be appreciated on my first belgian stout.

76% 12 lbs Gambrinus ESB Pale
6% 1 lbs Weyermann Wheat Malt
6% 1 lbs Flaked Barley
4% 10 oz Carafa Special III
4% 10 oz Chocolate Malt (Thomas Fawcett)
2% 6 oz Black Malt (Thomas Fawcett)
2% 4 oz Carafoam

60 mins 3.0oz Styrian Goldings pellet 4.6 AA
15 mins 3.0oz Styrian Goldings

Wyeast Belgian Stout 1581

 

[Double_D]

I like to sparge over the black malt at the end of the mash. I've found it helps the yeast character come through better. I do one similar to Trois Pistoles from Unibroue comes out really well. (different yeast though) I do a blend of 3787 (50%) 3724 (25%) and 3942 (25%). And ferment it about 78-80F

 

[bigbadal]

nice sounds interesting, do you sparge over the black malt because you don't want the roastyness? I'm targeting a roasty bitter belgian vibe in this one, one question for you Mr. Double D what do you think for this one bottle or keg?

Ps I live in quebec not far from unibroue, la fin du monde is my favourite from them but there are many top notch micro breweries here!

 

[Double_D]

Definitely bottle it. If you're going for roasty then mash the dark grains. I don't think I've had a belgian done that way but I have had a stout from jolly pumpkin that was what I imaging you're going for. So I'd just take any advice with a grain of salt and document everything. But I just like to cut down on the roasted and astringent flavors. It's not conducive to enjoying a beer when it's 110 out side.