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Belgian Stout Recipe

Discussion in 'General Recipe Discussion' started by NeilArge, 9/12/18.

 

  1. NeilArge

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    Posted 9/12/18
    Doing a bit of a clean-out of specialty malts and yeast and thought that a Belgian Stout might just do the job... Found this recipe in a NZ homebrew book... what do you think? Is it a bit too kitchen-sinky?

    Cheers ToG
    Belgian Stout
    Batch Size: 22.00 L Boil Size: 26.80 L Boil Time: 90 min Efficiency: 75.00 %

    Ingredients
    Amt Name Type # %/IBU Volume
    5.81 g Calcium Chloride (Mash) Water Agent 1 - -
    4.00 g Gypsum (Calcium Sulfate) (Mash) Water Agent 2 - -
    5.40 kg Pilsner, Malt Craft Export (Joe White) (3.2 EBC) Grain 3 63.1 % 3.52 L
    0.91 kg Munich, Light (Joe White) (17.7 EBC) Grain 4 10.6 % 0.59 L
    0.45 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 5 5.3 % 0.29 L
    0.45 kg Roasted Barley (Joe White) (1398.7 EBC) Grain 6 5.3 % 0.29 L
    0.45 kg Special B Malt (354.6 EBC) Grain 7 5.3 % 0.29 L
    0.45 kg Wheat, Torrified (3.3 EBC) Grain 8 5.3 % 0.29 L
    0.45 kg Candi Sugar, Dark [Boil] (541.8 EBC) Sugar 9 5.3 % 0.32 L
    28.00 g Northern Brewer [8.50 %] - Boil 60.0 min Hop 10 20.7 IBUs -
    28.00 g Fuggles [4.50 %] - Boil 30.0 min Hop 11 8.8 IBUs -
    15.00 g Fuggle [4.50 %] - Steep/Whirlpool 0.0 min, 90.2 C Hop 12 0.0 IBUs -
    1.0 pkg Belgian Abbey II (Wyeast Labs #1762)
    Gravity, Alcohol Content and Color
    Est Original Gravity: 1.090 SG
    Est Final Gravity: 1.016 SG
    Estimated Alcohol by Vol: 10.0 %
    Bitterness: 29.4 IBUs
     
    peekaboo_jones and TwoCrows like this.
  2. peekaboo_jones

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    Posted 11/12/18
    Sounds great! Let us know how it goes!!
     
    NeilArge likes this.
  3. NeilArge

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    Posted 12/12/18
    Cheers. Brewing it this weekend so will keep you posted.
     
  4. goatchop41

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    Posted 12/12/18
    Is it kitchen-sinky? Yes, absolutely - 4 spec malts and an adjunct all at 5%, plus using pils malt for a stout....
    BUT, if you're just trying to use up some old spec malts and want to get rid of them ASAP, then why not? I will say that with 5% choc and 5% RB it will be interesting to see if they meld nicely with everything or overwhelm
     
  5. NeilArge

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    Posted 12/12/18
    Cheers Goatchop. And then there's the Special B... Yes, I'm wondering if the 5% RB is going to be a bit harsh in this...
     
  6. goatchop41

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    Posted 13/12/18
    Special B will be lovely, the dried fruit flavours from it are glorious in Belgians. I've seen other stout recipes with that much dark malt that were supposedly quite nice, so it might be ok. Perhaps a cold steep of the choc malt and RB overnight before the brew and then add that steep water in late in the boil? You'll still get your colour and the flavours, but maybe avoid the harshness and acrid flavour that could detract distract from the Belgian yeast
     
    NeilArge likes this.
  7. captain crumpet

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    Posted 13/12/18
    you didnt mebtion mash temp but I'd suggest make sure it is high. will need that malty backbone or it will be watery dry
     
    NeilArge likes this.
  8. NeilArge

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    Posted 14/12/18
    That's an excellent suggestion re: the darkest malts - I'll do that. Thanks for the help!
     
  9. NeilArge

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    Posted 14/12/18
    Thanks CC - good suggestion and will do.
     
  10. Jack of all biers

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    Posted 14/12/18
  11. NeilArge

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    Posted 15/12/18

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