Belgian Stout Sept 2018

All Grain Recipe

Submitted By: Dibbs (Shared)
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Brewer: Chris Dibble
Batch Size: 5.50 galStyle: Foreign Extra Stout (13D)
Boil Size: 7.49 galStyle Guide: BJCP 2008
Color: 43.2 SRMEquipment: Dibbs Brew Pot (10 gal) and 10 Gallon Rubbermaid Cooler
Bitterness: 42.4 IBUsBoil Time: 60 min
Est OG: 1.070 (17.0° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.014 SG (3.6° P)Fermentation: Ale, Two Stage
ABV: 7.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.64 gal Zypher Hills Spring Water Water 1
12 lbs Pilsner (Weyermann) (1.7 SRM) Grain 2
1 lbs Caramel Malt - 80L 6-Row (Briess) (80.0 SRM) Grain 3
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4
12.00 oz Chocolate Malt (Bairds) (500.0 SRM) Grain 5
10.00 oz Barley, Flaked (Briess) (1.7 SRM) Grain 6
8.00 oz Roasted Barley (Briess) (300.0 SRM) Grain 7
4.00 oz Black Barley (Stout) (500.0 SRM) Grain 8
1.25 oz Styrian Goldings [5.4%] - First Wort Hops 9
1.25 oz Styrian Goldings [5.4%] - Boil 60 min Hops 10
1.00 Whirlfloc Tablet (Boil 15 min) Misc 11
5.00 tsp Yeast Nutrient (Boil 10 min) Misc 12
1.0 pkgs Belgian Strong Ale Yeast (White Labs #WLP545) Yeast 13

Notes

Use Wyeast 1581 Belgian Stout yeast if available. Seasonal from Jan-Mar. Add Black, Chocolate, and Roasted Barley to Mash for last 15 minutes before Mash Out

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