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
Ingredients
| 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 |
Procedures
- Steep grains at 150-1150ºF for 30 minutes
- Bring to boil
- Remove from heat, add extract and first hop addition
- Boil 45 minutes
- Add second hop addition and extract
- Boil 14 minutes
- Add final hop addition
- Boil 1 minute
- Cool to 72ºF, oxygenate wort
- 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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