Belgian Dark Options

[HurrayBeer]

Ok I think this is it. I'm ordering today.

Belgian Black Bier

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal):         5.00    Wort Size (Gal):    5.00
Total Grain (Lbs):       16.00
Anticipated OG:          1.085    Plato:             20.48
Anticipated SRM:          42.6
Anticipated IBU:          37.7
Brewhouse Efficiency:       70 %
Wort Boil Time:             60    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:      15.00    Percent Per Hour
Pre-Boil Wort Size:    5.88    Gal
Pre-Boil Gravity:      1.072    SG          17.60  Plato


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
75.0    12.00 lbs. Pale Malt(2-row)              Belgium        1.037      3
  6.3     1.00 lbs. Black Malt                    Belgium        1.030    600
  6.3     1.00 lbs. Candi Sugar (clear)           Generic        1.046      1
  6.3     1.00 lbs. Cara-Pils Dextrine Malt                      1.033      2
  3.1     0.50 lbs. Aromatic Malt                 Belgium        1.036     25
  3.1     0.50 lbs. Biscuit Malt                  Belgium        1.035     24

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.00 oz.    Hallertau Northern Brewer         Whole    8.50  32.4  60 min.
  1.00 oz.    Styrian Goldings                  Whole    5.25   5.3  15 min.
  1.00 oz.    Saazer                            Whole    4.30   0.0  0 min.


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  0.50 Oz     Bitter Orange Peel             Spice     15 Min.(boil)
  0.50 Oz     Corriander Seed                Spice     15 Min.(boil)


Yeast
-----

WYeast 3787 Trappist High Gravity


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs:   15.00
Water Qts:   19.50 - Before Additional Infusions
Water Gal:    4.88 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions

Saccharification Rest Temp : 155  Time:  60
Mash-out Rest Temp :         170  Time:  10

This post has been edited by HurrayBeer: Jul 14 2004, 09:53 AM

[cdh]

Looks like an ideal candidate for the title Belgian Imperial Stout.

I'm going to bottle my blackened witbier today, and will post a picture of what a quarter pound of carafa does to a five gallon batch. Then you get to decide how much of that pound of black malt you want to toss into this batch.

[HurrayBeer]

Looks like an ideal candidate for the title Belgian Imperial Stout. 

I'm going to bottle my blackened witbier today, and will post a picture of what a quarter pound of carafa does to a five gallon batch.  Then you get to decide how much of that pound of black malt you want to toss into this batch.

Sounds good.

[cdh]

Can't take a picture that does it justice-- so I'll just have to describe it. The 1/4 lb has contributed a small but noticable roastiness, and a sort of dark nutty brown color. Nowhere near opaque and black. Next time I might use the half lb that I'd originally thought to use in this batch.

Next time, also, I think I'll leave out the laaglander dark... the maltiness is just out of step with the beer's other characteristics.

[Guest_Ted_*]

Next time, also, I think I'll leave out the laaglander dark... the maltiness is just out of step with the beer's other characteristics.

I would recommend using xlight or light extract, then add malts for color. You can control the color more this way!! 1 lb of Carafa will give you a very dark brew, Porter like even, but the roastiness mellows much sooner than using Black Patent.

[cdh]

I did use primarily extra light malt. As I'd said, I tossed in a pound and a half of Laaglander dark because it was lying around and would add some body and maltiness. Just too much, I think. Maybe it just needs some time to mellow out... I did only bottle it day before yesterday.

[Buscotucky]

One of my favorite Belgian grains is Special B. I'd recommend it highly for any dark Belgian style - 1/4# is a good amount - though I've used a whole pound (had to mellow for several months - it overpowered everything...)

If you want it to just look like motor oil without the thickness, may do without as the Spc. B adds body as well.

[HurrayBeer]

Brewing this on friday, finally. Here's the up-to-date recipe.

Belgian Black Bier

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal):         5.00    Wort Size (Gal):    5.00
Total Grain (Lbs):       16.00
Anticipated OG:          1.085    Plato:             20.48
Anticipated SRM:          42.6
Anticipated IBU:          32.6
Brewhouse Efficiency:       70 %
Wort Boil Time:             60    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:      15.00    Percent Per Hour
Pre-Boil Wort Size:    5.88    Gal
Pre-Boil Gravity:      1.072    SG          17.60  Plato


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
75.0    12.00 lbs. Pale Malt(2-row)              Belgium        1.037      3
  6.3     1.00 lbs. Black Malt                    Belgium        1.030    600
  6.3     1.00 lbs. Candi Sugar (clear)           Generic        1.046      1
  6.3     1.00 lbs. Cara-Pils Dextrine Malt                      1.033      2
  3.1     0.50 lbs. Aromatic Malt                 Belgium        1.036     25
  3.1     0.50 lbs. Biscuit Malt                  Belgium        1.035     24

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.00 oz.    Perle                             Whole    7.40  28.2  60 min.
  1.00 oz.    Styrian Goldings             Pellet    4.00   4.5  15 min.
  1.00 oz.    Saazer                            Whole    3.00   0.0  0 min.


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  1.00 Unit   Whirfloc Tablet                Fining    30 Min.(boil)
  0.50 Oz     Bitter Orange Peel             Spice     15 Min.(boil)
  0.50 Oz     Corriander Seed                Spice     15 Min.(boil)


Yeast
-----

WYeast 3787 Trappist High Gravity


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs:   15.00
Water Qts:   18.00 - Before Additional Infusions
Water Gal:    4.50 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.20 - Before Additional Infusions

Saccharification Rest Temp : 155  Time:  60
Mash-out Rest Temp :         170  Time:  10
Sparge Temp :                170  Time:  10

This post has been edited by HurrayBeer: Aug 31 2004, 11:53 AM

[HurrayBeer]

I finally brewed this recipe this past Sunday. I actually upped the aromatic and biscuit to 1# each. Just a little shy of my target volume. 5gal would be where the krausen ring crud tops off. Anyhoo, OG 1.092. Good thing I pitched a big starter. The hydro sample was tasty! I'm excited about this one.

(IMG:http://njmr.com/upload/belgian%20black.jpg)

(IMG:http://njmr.com/upload/belgian%20black%202.jpg)

[HurrayBeer]

Update: Kegged on 11.23.04. I snagged a little taste today. This is gonna need a while to mellow out. There's a roasted/burnt taste from the debittered black malt. I think I'll cut back on the corriander and orange peel next time as well. It's good though. Tasting it reveals NONE of its strength. It is very warming. Can't wait for this to come of age.

[RedVR6]

What was you FG?

[HurrayBeer]

What was you FG?

1.024. I mashed high to leave a lot of nonfermentables, although I think I could've gotten it a little lower.

[HurrayBeer]

I didn't know there was a comerical example of Belgian Imperial Stout!

De Dolle Extra Export Stout

Oh man is it good! Does anyone have a recipe for it? It's giving me some ideas on how to tweak this though...

This post has been edited by HurrayBeer: Dec 7 2004, 11:17 PM