Blackberry & Cracked Peppercorn Belgian Stout

All Grain Recipe

Submitted By: chezteth (Shared)
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Brewer: Brandon Kolbe
Batch Size: 5.50 galStyle: Belgian Specialty Ale (16E)
Boil Size: 7.34 galStyle Guide: BJCP 2008
Color: 29.0 SRMEquipment: Brandon & Cindy's Equipment
Bitterness: 30.2 IBUsBoil Time: 90 min
Est OG: 1.078 (18.8° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.016 SG (4.0° P)Fermentation: My Aging Profile
ABV: 8.2%Taste Rating: 35.0

Ingredients
Amount Name Type #
5.50 gal Appleton, WI Water 1
1.10 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 2
10 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 3
2 lbs Caramunich I (Weyermann) (51.0 SRM) Grain 4
2 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 5
1 lbs Aromatic Malt (Dingemans) (19.0 SRM) Grain 6
1 lbs Biscuit (Dingemans) (22.5 SRM) Grain 7
8.00 oz Roasted Barley (Briess) (300.0 SRM) Grain 8
4.00 oz Black Malt - 2-Row (Briess) (500.0 SRM) Grain 9
1.00 oz Mt. Hood [5.3%] - Boil 60 min Hops 10
1.10 Whirlfloc Tablet (Boil 15 min) Misc 11
1.00 oz Mt. Hood [5.3%] - Boil 15 min Hops 12
1.00 oz Saaz [5.8%] - Boil 15 min Hops 13
2.00 tsp Black Peppercorns (Boil 5 min) Misc 14
1 pkgs Belgian Ale (Wyeast Labs #1214) Yeast 15
1.00 oz Blackberry Extract (Bottling 5 min) Misc 16

Notes

Cracked the peppercorns with a pestal & mortar. Added them the last 5 minutes of the boil. Made 1 qt. starter with the Wyeast 1214. The smack pack was very slow to puff up in the package.