Beer Forum

Hey guys,

I'm going to be brewing an oatmeal stout for my next batch, and I have been toying with the idea of using a Belgian abbey/trappist yeast to get some of those wonderful belgian yeast flavors in the beer. I was wondering if anyone has done this, and what I might get from such an experiment.

Here's the recipe (might not be my final recipe):

8lbs Maris Otter
4lbs Munich
1.5lbs Flaked Oats
.5lbs Roasted Barley
.5lbs Black Patent
.5lbs Chocolate Malt

Bittering: EKG
Finishing: Fuggles
~48IBU

5 Gal.
Est. OG: 1.082

Any thoughts about the recipe or the yeast will help!

Bryan

looks good...

I've made belgian stouts before and they come out pretty well. Last year I entered a belgian stout as a belgian dark strong and it actually won a medal!

good luck

The belgian stouts that I have had have been great. Allagash Black and Black Albert especially though I am not sure they use oats. Seems like a lot of dark malts in the grist if you ask me. I might cut back on the black patent and the chocolate a touch. Any belgian strain should work for you, just pick one you like. Looks good to me.


Chris

Yup, I've used White Labs 550 (I think... or maybe 530) in a stout... it did an excellent job. It did seem to diminish the roasted character of the beer compared to when I made the same recipe using an English strain, so if you want to keep more roastiness in the finished beer, you may have to compensate by using a bit more roasted barley, etc.

Thanks, Boyos!

Baloo wrote:Hey guys,

I'm going to be brewing an oatmeal stout for my next batch, and I have been toying with the idea of using a Belgian abbey/trappist yeast to get some of those wonderful belgian yeast flavors in the beer. I was wondering if anyone has done this, and what I might get from such an experiment.

Here's the recipe (might not be my final recipe):

8lbs Maris Otter
4lbs Munich
1.5lbs Flaked Oats
.5lbs Roasted Barley
.5lbs Black Patent
.5lbs Chocolate Malt

Bittering: EKG
Finishing: Fuggles
~48IBU

5 Gal.
Est. OG: 1.082

Any thoughts about the recipe or the yeast will help!



Bryan

How did this turn out? I have a large starter going right now with Wyeast 1388. I may brew a Belgian Stout this weekend.

Sqhead wrote:
How did this turn out? I have a large starter going right now with Wyeast 1388. I may brew a Belgian Stout this weekend.

Funny story about this one. I was evidently not paying attention when I went to the LHBS to get my ingredients. I picked up everything... except for the 4lbs of Munich. I crushed my brew day, hitting every temp perfectly, getting a great runoff, but I ended up 30 points low. I panicked, and pored over every detail of my day, figuring out that it was the Munich. Oh well. The result was the best fucking oatmeal brown ale I have ever tasted in my life, holy shit. By a wide margin the best beer i've made.

About the details. The oats were perfect... for the beer that was 30 points lower. So I'd put more oats in the next batch (as well as the f'n munich!). As for the yeast, it performed admirably, but did not contribute much to the final flavor. I did keep the fermentation temp low, so that may have something to do with it. When I re do this, I'll probably ramp the temp up during fermentation to try to push those esters.

Baloo