Destrier Belgian Stout

[sdixon]

Grain Bill
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2.000 kg American 2-Row (24.86%)
2.000 kg Pilsner (24.86%)
2.000 kg Wheat Malt (24.86%)
0.630 kg Flaked Oats (7.83%)
0.500 kg Chocolate (6.22%)
0.500 kg Roasted Barley (6.22%)
0.415 kg Vienna (5.16%)

Hop Bill
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35.0 g Styrian Golding Pellet (5.5% Alpha) @ 60 Minutes (Boil) (1.5 g/L)
15.0 g Crystal Pellet (3.3% Alpha) @ 5 Minutes (Boil) (0.7 g/L)

Misc Bill
----------------
Single step Infusion at 150°F for 60 Minutes.
Fermented at 68°F with Safbrew T-58

[Chris Craig]

I've never had a Belgian stout.  Definitely want to try this one

[sdixon]

I just kegged it today. There will be some on tap here at the next meeting.

[Chris Craig]

Excellent!

[sdixon]

Mmmm so far happy with how it is turning out. Think chocolate oatmeal stout with a Belgian twang. Yes, that's a new offical BJCP term  :ugeek:

[Richard]

Screw the rules; some of the best beers fall between the lines.

[Chris Craig]

Is this the Stout we had at your place this week Steve?  I definitely want to make it.

Can we get T58 through the club?

[brew]

Definitely very tasty this one...

We could get T-58 but in increments of 38 sachets. Might be best just to get one or two from Noble Grape first to try it out...

[Chris Craig]

Yeah, that's fine.  I'll probably give this a try in a couple months.  I don't want too much stout on tap at once

[sdixon]

Yes, this is the one we had at my place. A keeper I think. I think something very close to this will be in my commercial line up. Thanks.

[carmstrong]

That really was an awesome stout