Need tips on getting the best out of a new style

Need help with a recipe? Have leftover ingredients and don't know what to do with them? Post in here! Any of your "tried & true" recipes can go in the recipe database forum.
Post Reply
User avatar
AnarchistBrewing
Registered User
Registered User
Posts: 28
Joined: Fri Jun 18, 2021 4:10 pm
Name: Chris Wakfer

Need tips on getting the best out of a new style

Post by AnarchistBrewing » Mon Jun 21, 2021 4:30 pm

So, one of the recipes I'm working out is for a belgian stout, but I'm always concerned about too much roasted Malt for my dark brews.

This is what I have so far for my Blackened Abbey recipe. What changes should I make to make it better while keeping ABV and colour right where they are?



——————————–—
Blackened Abbey

Vitals
Original Gravity: 1.067

Final Gravity: 1.011

IBU (Tinseth): 37

BU/GU: 0.55

Color: 38 SRM


Mash
Temperature — 152 °F — 60 min


Malts (13.32 lb)
6 lb (45.1%) — BestMalz Pilsen Malt — Grain — 1.9 °L — Mash — 60 min
4 lb (30%) — BestMalz Munich — Grain — 6.2 °L — Mash — 60 min
0.75 lb (5.6%) — Briess Barley, Flaked — Grain — 1.8 °L — Mash — 60 min
0.75 lb (5.6%) — Briess Caramel Munich 60L Malt — Grain — 60 °L — Mash — 60 min
0.75 lb (5.6%) — BestMalz Melanoidin — Grain — 26.8 °L — Mash — 60 min
0.5 lb (3.8%) — Special B Malt — Grain — 133.4 °L — Mash — 60 min
0.4 lb (3%) — Briess Midnight Wheat Malt — Grain — 550 °L — Mash — 60 min
0.17 lb (1.3%) — BestMalz Black Malt — Grain — 450.2 °L — Mash — 60 min


Hops (2.5 oz)
1 oz (22 IBU) — Perle 8% — Boil — 60 min

1 oz (10 IBU) — Perle 8% — Boil — 10 min

0.5 oz (6 IBU) — Amarillo 9.2% — Boil — 10 min


Yeast
1 pkg — Mangrove Jack's M41 Belgian Ale Yeast 85%
Fermentation
Primary — ~68 °F — ~14 days


Carbonation: 2.8 CO2-vol
:headbang: Support a punk, give them a beer :headbang:

User avatar
McGruff
Registered User
Registered User
Posts: 626
Joined: Wed Feb 29, 2012 8:46 am
Name: Chris Storey
Location: Cavan, Ontario

Re: Need tips on getting the best out of a new style

Post by McGruff » Tue Jun 22, 2021 7:43 am

I don't think you have too much roasted malt. I have never used Melanoidin and Special B in a stout before. I personally don't like a lot of crystal malt in my stouts, but it is all personal preference. I think it is fine.

User avatar
amartin
Award Winner 8
Award Winner 8
Posts: 1759
Joined: Fri May 20, 2011 12:49 pm
Location: Hammonds Plains

Re: Need tips on getting the best out of a new style

Post by amartin » Tue Jun 22, 2021 7:03 pm

I’m not too familiar with belgian stouts, but I would think that if it’s a stout 4.3% roasted malt is not too much. I’d be aiming closer to 8 or 9 if it was me.


Sent from my iPhone using Tapatalk

User avatar
AnarchistBrewing
Registered User
Registered User
Posts: 28
Joined: Fri Jun 18, 2021 4:10 pm
Name: Chris Wakfer

Re: Need tips on getting the best out of a new style

Post by AnarchistBrewing » Wed Jun 23, 2021 5:18 pm

amartin wrote:
Tue Jun 22, 2021 7:03 pm
I’m not too familiar with belgian stouts, but I would think that if it’s a stout 4.3% roasted malt is not too much. I’d be aiming closer to 8 or 9 if it was me.


Sent from my iPhone using Tapatalk
When you include the special B, it's about 8%. Plus the melanoidan and caramunich 60, it is gonna nearly pitch black. The black and midnight are there mostly for colour where the special, melanoidan (easier to source locally than true biscuit malt) and caramunich are more for flavour while adding to the darkness.

I haven't found an actual style guide for belgian stouts, so I'm basically starting with a weak belgian dark strong ale and just adding roast malts to darken the hell out of it
:headbang: Support a punk, give them a beer :headbang:

User avatar
Celiacbrew
Verified User
Verified User
Posts: 849
Joined: Fri Apr 11, 2014 7:08 pm
Name: Mike E.
Location: Dartmouth

Re: Need tips on getting the best out of a new style

Post by Celiacbrew » Wed Jun 23, 2021 11:04 pm

In absence of a style guide, I found a couple resources that might give you some hints about the style. One from castle malting and one from craft beer and brewing.
https://beerandbrewing.com/the-curious- ... ian-stout/

https://www.castlemalting.com/CastleMal ... ecipeID=21

Both links favour more chocolate style malts over the very dark roast malts. If you want to go that route, carafa special 1 is pretty much perfect for that. It is more chocolaty and isn’t as harsh as actual chocolate malts are.

Stouts are pretty personal things so it is hard to give recommendations without veering you away from the beer you are picturing in your head. Personally I don’t like a lot of Munich and melanoidin in a stout but some other people do. Best way to figure out what you like is to brew it. If you don’t want to commit to a full batch you aren’t sure of you could do a mini batch and make a couple bottles to try it out.
_____________________________________________________________________________________

Mike E.

TyraNoah
Registered User
Registered User
Posts: 1
Joined: Mon Aug 02, 2021 3:33 pm
Name: Tyra

Re: Need tips on getting the best out of a new style

Post by TyraNoah » Mon Aug 02, 2021 4:19 pm

I feel lucky to have stumbled on this. I'm trying out in this! Right away!

Post Reply

Return to “Recipes”

Who is online

Users browsing this forum: Ahrefs [Bot] and 9 guests