DonRikkles
Well-Known Member
I'd like to do a 3rd anniversary brew, named Charley, to commemorate three years of successful and fun brewing! I want to make a Belgian Milk Stout and need input on the right Belgian yeast.
For a five gallon recipe, I have the following:
8 lbs Mariss Otter
1 lb Chocolate Malt
.75 lb Crystal 80
.5 lb Roasted Barley
.25 lb Flaked Barley
1 lb lactose in boil
1.5 oz EKG at 60
.5 oz Fuggles at 20
Secondary over cacao nibs
I'd like to pitch a starter of WLP500 because I think fermenting around its lower end, maybe 62-66, would give me an overall clean fermentation profile with hints of subtle spiciness and earthiness to complement the lactose and chocolate I want to get from secondary.
Does anyone have experience with WLP500 in a Belgian stout? Any ideas or suggestions?
For a five gallon recipe, I have the following:
8 lbs Mariss Otter
1 lb Chocolate Malt
.75 lb Crystal 80
.5 lb Roasted Barley
.25 lb Flaked Barley
1 lb lactose in boil
1.5 oz EKG at 60
.5 oz Fuggles at 20
Secondary over cacao nibs
I'd like to pitch a starter of WLP500 because I think fermenting around its lower end, maybe 62-66, would give me an overall clean fermentation profile with hints of subtle spiciness and earthiness to complement the lactose and chocolate I want to get from secondary.
Does anyone have experience with WLP500 in a Belgian stout? Any ideas or suggestions?
