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
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OG: 1.070
Efficiency: 70%
Mash: 67°C
Boil: 90 minutes
Ferment: Start at 18°C raise to 23°C
Fermentables:
4.5kg Marris Otter
450g Munich Malt
450g Wheat Malt
300g Chocolate Malt
200g Cane Sugar
150g Roasted Barley
150g Dark Crystal (120°L)
Hops:
30g Magnum [14%] @ 60
30g Hallertau [3.5%] @ 15
Yeast:
Wyeast 1581 - Belgian Stout Yeast (PC)
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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?
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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...