Post by nauglanch on Dec 18, 2014 10:26:57 GMT -5
I'm an extract+adjunct brewer and I've been looking for a big Belgian stout. I tried this. It's based on Carapils Belgian Chocolate Stout
I substituted Wyeast 1581 Belgian Stout, which is an all time favorite of mine for IPAs as well, for the specified WLP575 Belgian Style Ale Yeast Blend. I'd appreciate comments on the differences from those that have brewed with both.
I ended up with a bit more water as I was learning/practicing extra sparging on the adjunct grains.
I used about 8# (to finish out a 32# jug) of Amber LME
I used "normal carbonation" and in hindsight should have used a bit less for this.
I like it - but would also appreciate any tips on this brewing as well as extract+adjunct "Big Belgian Stouts" (whether chocolate or not). Recipes or preferably guidance on how to move my recipes in those directions (eg big & complex taste profiles).
[Apologies for Day 12 being AWOL - I was working 20 hour days and not relaxing with enough homebrew]
I substituted Wyeast 1581 Belgian Stout, which is an all time favorite of mine for IPAs as well, for the specified WLP575 Belgian Style Ale Yeast Blend. I'd appreciate comments on the differences from those that have brewed with both.
I ended up with a bit more water as I was learning/practicing extra sparging on the adjunct grains.
I used about 8# (to finish out a 32# jug) of Amber LME
I used "normal carbonation" and in hindsight should have used a bit less for this.
I like it - but would also appreciate any tips on this brewing as well as extract+adjunct "Big Belgian Stouts" (whether chocolate or not). Recipes or preferably guidance on how to move my recipes in those directions (eg big & complex taste profiles).
[Apologies for Day 12 being AWOL - I was working 20 hour days and not relaxing with enough homebrew]
