Bells double cream stout recipe?
- Thread starter KENfromMI
- Start date
Help Support Homebrew Talk:
s3n8
Well-Known Member
Drinking one of these right now. First time drinking this one. Have to say its a fine stout. Even SWMBO likes it. And she does not like many beers. I would be interested in hearing anyones ideas in cloning something like this. Lots of coffee and chocolate, some lactose. Hops, what are those? 
cuinrearview
Well-Known Member
Off topic, but if you like Bell's, you owe it to yourself to try Dark Horse Brewing's Too Cream Stout.
I love Bell's Double Cream Stout and would love to try and make something close too.
Ok revival of a dead thread, bit hopefully we can get this thread moving.
Tried this for the first time this year and would say it's one of the better "cream" stouts I've ever had.
Bell's doesn't give much info on their site, I think the key to the mouth feel, creaminess since there's no lactose is the FG.
They stayed this on their site
Alcohol By Volume: 6.10%
Original Gravity: 1.08
Which means the FG is close to 1.033
So, first question is how to get the attenuation that low, and what yeast strain, could be Windsor since it's known for very low attenuation.
Then it's what 10 malts are they using? I would guess Pale Ale for the base, has worked good for me to get a sweeter finish, then a heavy amount of Munich, maybe 50/50 with the Pale and Munich. A good amount of darker caramel, maybe around 120.
That's 3 malts. From their I would say 1 or 2 other caramel malts, some chocolate and pale chocolate, and/or some chocolate wheat, some roasted barley, and maybe some flaked oats.
I'm planning to try to email them and see if they'll give any insight into the 10 malts seeing of my guess is are remotely close. I really think getting the OG and FG to work out will be tough. Has to be a combo of mash temp, the grains being used, and yeast strain. Once you can get the FG right I would only carbonate to around 1.8 vols CO2.
From what I've read about Bell's they're "house" strain is WY1272, but with my experience with that strain I don't see how you'd get it to finish so high without killing the yeast.
They list Nugget as the only hop with 10 IBU. With my recent experience of using Nugget as a flavor/aroma hop they're definitely adding it early in small amounts. Nugget is known for being a good bittering hop, but from personal experience now it's a very floral flavor and aroma hop, not in a good/tasty way. So, in all honesty I think almost any good clean bittering hop could.be used.
Tried this for the first time this year and would say it's one of the better "cream" stouts I've ever had.
Bell's doesn't give much info on their site, I think the key to the mouth feel, creaminess since there's no lactose is the FG.
They stayed this on their site
Alcohol By Volume: 6.10%
Original Gravity: 1.08
Which means the FG is close to 1.033
So, first question is how to get the attenuation that low, and what yeast strain, could be Windsor since it's known for very low attenuation.
Then it's what 10 malts are they using? I would guess Pale Ale for the base, has worked good for me to get a sweeter finish, then a heavy amount of Munich, maybe 50/50 with the Pale and Munich. A good amount of darker caramel, maybe around 120.
That's 3 malts. From their I would say 1 or 2 other caramel malts, some chocolate and pale chocolate, and/or some chocolate wheat, some roasted barley, and maybe some flaked oats.
I'm planning to try to email them and see if they'll give any insight into the 10 malts seeing of my guess is are remotely close. I really think getting the OG and FG to work out will be tough. Has to be a combo of mash temp, the grains being used, and yeast strain. Once you can get the FG right I would only carbonate to around 1.8 vols CO2.
From what I've read about Bell's they're "house" strain is WY1272, but with my experience with that strain I don't see how you'd get it to finish so high without killing the yeast.
They list Nugget as the only hop with 10 IBU. With my recent experience of using Nugget as a flavor/aroma hop they're definitely adding it early in small amounts. Nugget is known for being a good bittering hop, but from personal experience now it's a very floral flavor and aroma hop, not in a good/tasty way. So, in all honesty I think almost any good clean bittering hop could.be used.
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
couchsending
Well-Known Member
- Joined
- Jun 21, 2016
- Messages
- 3,063
- Reaction score
- 2,256
Mash at 158/160 for the bare minimum amount of time. 30 minutes max. I’d also use MO vs American 2 Row. You have much more control of fermentability.
If it’s only 10 IBUs of Nugget it’s probably all at the start of the boil. You’d never notice one hop vs another in this beer.
You can buy Bell’s yeast from the Yeast Bay. It’s a mutation of one of the American Ale Strains for sure. 1272 doesn’t attenuate quite as much as Chico if you were to pick one of the two. 002 is a good yeast if you want low attenuation, it’s just not as forgiving as the American yeasts.
If it’s only 10 IBUs of Nugget it’s probably all at the start of the boil. You’d never notice one hop vs another in this beer.
You can buy Bell’s yeast from the Yeast Bay. It’s a mutation of one of the American Ale Strains for sure. 1272 doesn’t attenuate quite as much as Chico if you were to pick one of the two. 002 is a good yeast if you want low attenuation, it’s just not as forgiving as the American yeasts.
Similar threads
