Belgian Stout

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: 34.8 SRMEquipment: Dibbs Brew Pot (10 gal) and 10 Gallon Rubbermaid Cooler
Bitterness: 42.8 IBUsBoil 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 Whirlfloc Tablet (Boil 15 min) Misc 9
1 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 Out
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