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Belgian Stout

214 calories 19.8 g 12 oz
Beer Stats
Method: Partial Mash
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 214 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created Thursday October 15th 2020
1.065
1.013
6.75%
28.73
46.51
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Belgian - Pale Ale5 lb Pale Ale 38 3.4 38.5%
0.50 lb Briess - Carapils Malt0.5 lb Carapils Malt 34.5 1.5 3.8%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 7.7%
1 lb Muntons - Oat Malt1 lb Oat Malt 28 2.43 7.7%
3 lb Briess - DME Pale Ale3 lb DME Pale Ale - (late addition) 45 6 23.1%
1 lb Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 - (late addition) 32 180 7.7%
1 lb American - Chocolate1 lb Chocolate - (late addition) 29 350 7.7%
0.25 lb Briess - Black Malt - 2-Row0.25 lb Black Malt - 2-Row - (late addition) 25 500 1.9%
0.25 lb American - Roasted Barley0.25 lb Roasted Barley - (late addition) 33 300 1.9%
13 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 9.1 Boil 60 min 16.91 25%
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Leaf/Whole 9.1 Boil 30 min 11.82 25%
1 oz Willamette1 oz Willamette Hops Leaf/Whole 7 Boil 0 min 50%
2 oz / 0.00
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5 oz       CO2 Level: 1.65 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
 
Notes

Mash all except dark malts at 152 for 60 min
Boil 60 min
Steep dark malts in 2 qt filtered water 36 hours, strain grains and add at flame out
top water to 5.5, add dme, candi syrup, chiller, return to boil 5 min
chill to 65 and pitch yeast, hold 65 until fermentation starts, raise temp 1f per day to 72 and hold until complete, about 2 weeks total. Cold crash and bottle/keg

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-10-31 19:37 UTC
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