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Belgian Chocolate Stout

This chocolate focused malt bill is complimented by the richness of Caramel Malt 90L and Roasted Barley, and further enhanced by the complex flavors imparted from a blend of Belgian yeast strains.

Type: Ale

Style: Stout

Batch Size: 5 gallons

Recipe Type: Extract with grain

Recipe Contributed By: Briess Technical Services Team


Quantity Ingredient Comment Malt Style
6.6 lbs CBW® Pilsen Light LME Extract, LME
.75 lb Dark Chocolate Malt Roasted, Chocolate
.75 lb Caramel Malt 90L Caramel, Crystal
.25 lb Roasted Barley Roasted Barley
.25 lb Carapils® Malt Carapils
2 oz Golding Hops (5% AA) Boil 60 minutes
1 oz Golding Hops (5% AA) Boil 15 minutes
.5 oz Golding Hops (5% AA) Boil 1 minute
1 vial WLP575 Belgian Style Ale Yeast Blend
1 capsule Servomyces Yeast Nutrient


  1. Steep grains at 150-1150ºF for 30 minutes
  2. Bring to boil
  3. Remove from heat, add extract and first hop addition
  4. Boil 45 minutes
  5. Add second hop addition and extract
  6. Boil 14 minutes
  7. Add final hop addition
  8. Boil 1 minute
  9. Cool to 72ºF, oxygenate wort
  10. Pitch 1 vial WLP575 Belgian Style Ale Yeast Blend

Primary Fermentation: 2 weeks at 72ºF

Secondary Fermentation: 2 months

Fermentation Notes:

Original Gravity: 1.054

Final Gravity: 1.014

Alcohol by Weight: 4.2%

Alcohol by Volume: 5.2%

IBU: 38

Color: 72


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