DubbelDach
Well-Known Member
So I manipulated my great Breakfast Stout clone recipe and came up with a Belgian Chocolate Stout.
Original Breakfast Stout
16 lbs. American 2-row
1 lbs. American Chocolate Malt
12 oz. Roasted Barley
9 oz. American Black Patent
7 oz. Crystal Malt 120°L
22 oz. Oats Flaked
.5 oz. Nugget (Whole, 13.00 %AA) boiled 60 min.
.5 oz. Mt. Hood (Pellets, 5.00 %AA) boiled 30 min.
.5 oz. Mt. Hood (Pellets, 5.00 %AA) boiled 2 min.
2.5 oz. dark bittersweet baker's chocolate
1.5 oz. unsweetened chocolate baking nibs
Safale S-04 Top Quality Ale Yeast
Modified Belgian Chocolate Stout
14 lbs. Belgian Pale
1 lbs. Belgian Chocolate Malt
12 oz. Roasted Barley
9 oz. Belgian Black Roast
7 oz. Belgian Special B
22 oz. Oats Flaked
1 oz. Styrian Goldings (Whole, 6.00 %AA) boiled 60 min.
.5 oz. Saaz (Pellets, 5.00 %AA) boiled 30 min.
.5 oz. Saaz (Pellets, 5.00 %AA) boiled 2 min.
3.5 oz. Cote d'Or Bittersweet Chocolate added 15 min.
White Labs WLP530 Abbey Ale
Changes are highlighted... Is Belgian Black Roast the same effect as Black Patent? Also, I think subbing Special B for the 120L will work... Thoughts? All the numbers come out similar.
The ringer is to use an Abbey yeast instead of my usual S-04... I think that will make or break this recipe.
Thoughts on it? I also think this is one that needs to be done soon and laid down until early 2010...
Original Breakfast Stout
16 lbs. American 2-row
1 lbs. American Chocolate Malt
12 oz. Roasted Barley
9 oz. American Black Patent
7 oz. Crystal Malt 120°L
22 oz. Oats Flaked
.5 oz. Nugget (Whole, 13.00 %AA) boiled 60 min.
.5 oz. Mt. Hood (Pellets, 5.00 %AA) boiled 30 min.
.5 oz. Mt. Hood (Pellets, 5.00 %AA) boiled 2 min.
2.5 oz. dark bittersweet baker's chocolate
1.5 oz. unsweetened chocolate baking nibs
Safale S-04 Top Quality Ale Yeast
Modified Belgian Chocolate Stout
14 lbs. Belgian Pale
1 lbs. Belgian Chocolate Malt
12 oz. Roasted Barley
9 oz. Belgian Black Roast
7 oz. Belgian Special B
22 oz. Oats Flaked
1 oz. Styrian Goldings (Whole, 6.00 %AA) boiled 60 min.
.5 oz. Saaz (Pellets, 5.00 %AA) boiled 30 min.
.5 oz. Saaz (Pellets, 5.00 %AA) boiled 2 min.
3.5 oz. Cote d'Or Bittersweet Chocolate added 15 min.
White Labs WLP530 Abbey Ale
Changes are highlighted... Is Belgian Black Roast the same effect as Black Patent? Also, I think subbing Special B for the 120L will work... Thoughts? All the numbers come out similar.
The ringer is to use an Abbey yeast instead of my usual S-04... I think that will make or break this recipe.
Thoughts on it? I also think this is one that needs to be done soon and laid down until early 2010...