Belgian Stout 
All Grain Recipe
Submitted By: Dibbs (Shared)
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| Brewer: Chris Dibble | |
| Batch Size: 5.50 gal | Style: Foreign Extra Stout (13D) |
| Boil Size: 7.49 gal | Style Guide: BJCP 2008 |
| Color: 34.8 SRM | Equipment: Dibbs Brew Pot (10 gal) and 10 Gallon Rubbermaid Cooler |
| Bitterness: 42.8 IBUs | Boil Time: 60 min |
| Est OG: 1.069 (16.7° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.014 SG (3.5° P) | Fermentation: Ale, Two Stage |
| ABV: 7.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 12 lbs |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
1 |
| 2 lbs |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
2 |
| 8.00 oz |
Barley, Flaked (Briess) (1.7 SRM) |
Grain |
3 |
| 8.00 oz |
Chocolate (Briess) (350.0 SRM) |
Grain |
4 |
| 8.00 oz |
Roasted Barley (Briess) (300.0 SRM) |
Grain |
5 |
| 4.00 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
6 |
| 1.50 oz |
Fuggle [4.5%] - First Wort |
Hops |
7 |
| 1.50 oz |
Fuggle [4.5%] - Boil 60 min |
Hops |
8 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
9 |
| 1.0 pkgs |
Abbey IV Ale Yeast (White Labs #WLP540) |
Yeast |
10 |
| 1.00 tsp |
Yeast Nutrient (Primary 3 days) |
Misc |
11 |
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 OutThis Recipe Has Not Been Rated
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