belgian stout

[andrea93]

hi! here there's my extract recipe for a belgian stout:

og: 1071 ibu:50 srm:39

recipe for 5 gallons:
9lb (81%) liquid light extract
1lb (9%) crystal 150L
9oz (5%) special b
7oz (4%) chocolate
3oz (1%) roasted barley

1oz chinook 12.8% a.a 60 min

YEAST: wyeast 3787 or 3522??

the percentage of ingredients (in relation with weight) isn't very precise because is the translation of an italian recipe with grams.

my goal is to have a balanced beer between roasted malts and the belgian part (special b and yeast). what do you think about malts? and about yeast? is better 3522 or 3787 to be not overpowered from roasted malts?

 

[andrea93]

no answers?

 

[MNSmitty]

I just kegged a belgian stout. It was a partigyle from my RIS, but I used Wyeast 1581. It really has a Belgian/phenolic flavor. I even fermented at a low temp to keep it to a minimum (64*)
Mine has plenty of roasted malts, and this overpowered the malts. I have never used either of those yeasts personally, but If you want a big Belgian bit to it, 1581 will probably do it for you. It still has plenty of roasted malt bite, but with a belgian kick

 

[andrea93]

thank you for your advice MNSmitty, but i live in italy and here 1581 isn't available so i'm looking for an alternative..

 

[MNSmitty]

wow! Italy! Thats really awesome. Thats on my list of places to see someday.

After looking at the description of each on the Wyeast site, I think of those 2 I would go 3787. It seems like that might produce more fruity flavors, which to me would compliment the special B and dark roasts. 3522 seems to emphasize the spicy aspect more, which I would think might fight the bitterness a bit for attention. I thnk keeeping your ferm temps in check would be the key to either yeast though.