Feldmann
Well-Known Member
- Joined
- Jan 9, 2013
- Messages
- 75
- Reaction score
- 6
Looking to make a Belgian stout. Im aiming for a nice balance between light, but present roasty and strong Belgian yeast character. I don't brew darker style beers very often so I wasn't sure what I wanted for the darker grains. I decided against the typical chocolate malt or roasted barley in favor of something a bit smoother like midnight wheat and carafa II. I'm still thinking I could cut the numbers down on both though. Any tips are appreciated, thanks!
OG: 1.065
FG: 1.015
ABV: 6.6%
IBU: 41
SRM:52
5Gal
77% Pilsner malt
10% Midnight wheat
8% Flaked oats
5% Carafa II
56g Goldings (5%) @ 60min
28g Goldings (5%) @ 15min
14g Goldings (5%) @ 1min
Split batch with half using WLP550 Belgian Ale and half using Mangrove Jack Belgian Abbey.
OG: 1.065
FG: 1.015
ABV: 6.6%
IBU: 41
SRM:52
5Gal
77% Pilsner malt
10% Midnight wheat
8% Flaked oats
5% Carafa II
56g Goldings (5%) @ 60min
28g Goldings (5%) @ 15min
14g Goldings (5%) @ 1min
Split batch with half using WLP550 Belgian Ale and half using Mangrove Jack Belgian Abbey.