Kaz
Well-Known Member
Looking at making a Belgian Chocolate Stout. I want some of the spice and esters from the Belgian yeast, a nice roasted malt quality to be present, a little sweetness and I want the chocolate to be noticeable but not over the top. Hops just to bitter See below for a 5.5 gallon batch
7lb 2oz Belgian Pils
12.1 oz caramel 90L
12.1 oz Chocolate 450 SRM
8 oz cara-pils
6.3 oz carafa special II
4 oz roasted barley
4 oz special B
8 oz of Lactose at end of boil
hops---EKG at 60 minutes to get about 30IBU
Looking at mashing at 156F to get a full body
ferment with WLP500 Trappist around 68-70F
And then adding some cacao nibs to ferment near end of primary for about 1-2 weeks, probably about 4oz
Any thoughts?
7lb 2oz Belgian Pils
12.1 oz caramel 90L
12.1 oz Chocolate 450 SRM
8 oz cara-pils
6.3 oz carafa special II
4 oz roasted barley
4 oz special B
8 oz of Lactose at end of boil
hops---EKG at 60 minutes to get about 30IBU
Looking at mashing at 156F to get a full body
ferment with WLP500 Trappist around 68-70F
And then adding some cacao nibs to ferment near end of primary for about 1-2 weeks, probably about 4oz
Any thoughts?
