New Brunswick Craft Brewers Association

Beer Recipes and Food => All Grain => 16 - Belgian and French Ale => Topic started by: Hawoh on February 20, 2012, 09:15:31 AM

Title: Belgian Stout
Post by: Hawoh on February 20, 2012, 09:15:31 AM
OG: 1.070
Efficiency: 70%
Mash: 67C
Boil: 90 minutes
Ferment: Start at 18C raise to 23C

4.5kg Marris Otter
450g Munich Malt
450g Wheat Malt
300g Chocolate Malt
200g Cane Sugar
150g Roasted Barley
150g Dark Crystal (120L)

30g Magnum [14%] @ 60
30g Hallertau [3.5%] @ 15

Wyeast 1581 - Belgian Stout Yeast (PC)
Title: Re: Belgian Stout
Post by: sdixon on February 20, 2012, 03:26:38 PM
I've been planning to brew a Belgian Stout myself. Like to hear how this turns out. Will you wash the yeast to add to the yeast library?
Title: Re: Belgian Stout
Post by: Hawoh on February 20, 2012, 09:05:20 PM
When it's ready, I'll give feedback for what it's worth. I've never had a Belgian stout before and don't really have anything to compare it against. Nor have I used this yeast before, so it'll be hard to say if I persuade the proper characteristics from this yeast strain or not.

I'd like to do 2-3 more batches with this strain to see what it can do with a Dubbel, Tripel, and Pale Ale...  but we'll see how far I get with that.

Sorry, but I probably won't have a chance to clean and provide a sample for the yeast library. After this first batch, I can probably have some unwashed slurry available if you'd like to come by and pick it up. This will probably be in my primary for 2 weeks or more...