Belgian Stout - Beer Recipe - Brewer's Friend

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Belgian Stout

187 calories 17 g 12 oz
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Beer Stats
Method: BIAB
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.76 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 72% (brew house)
Source: B & E
Hop Utilization: 99%
Calories: 187 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Thursday April 16th 2026
1.057
1.011
6.1%
54.5
30.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 oz Castle Malting - Château Cara Ruby4 oz Château Cara Ruby 33 19.3 4.5%
4 oz Special B4 oz Special B 34 115 4.5%
3 oz Briess - Blackprinz Malt3 oz Blackprinz Malt 25 500 3.4%
2 oz American - Roasted Barley2 oz Roasted Barley 33 300 2.2%
4 oz Belgian Candi Sugar - Amber/Brown (60L)4 oz Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 4.5%
1.50 lb Munich - Light 10L1.5 lb Munich - Light 10L 33 10 27%
3 lb Belgian - Pilsner3 lb Pilsner 37 1.6 53.9%
89 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.45 oz Hallertau Blanc0.45 oz Hallertau Blanc Hops Pellet 8.8 Boil 60 min 33.91 50%
0.45 oz Hallertau Blanc0.45 oz Hallertau Blanc Hops Pellet 8.8 Boil 20 min 20.54 50%
0.90 oz / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 47 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.93 g | 19.7 qt) 4.67 18.7  
Mash volume with grains (equipment estimates 5.35 g | 21.4 qt) 5.1 20.4  
Grain absorption losses -0.66 -2.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.01 g | 16.1 qt) 3.76 15  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 2.5 10  
Volume into fermentor 2.5 10  
Total: 4.67 18.7
Equipment Profile Used: System Default
"Belgian Stout" Foreign Extra Stout beer recipe by B & E. BIAB, ABV 6.13%, IBU 54.45, SRM 30.1, Fermentables: (Château Cara Ruby, Special B, Blackprinz Malt, Roasted Barley, Belgian Candi Sugar - Amber/Brown (60L), Munich - Light 10L, Pilsner) Hops: (Hallertau Blanc)
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  • Public: Yup, Shared
  • Last Updated: 2026-04-24 15:41 UTC