Author Topic: Belgian stout with raspberries  (Read 1997 times)

Offline JFMBearcat

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Belgian stout with raspberries
« on: October 19, 2016, 05:29:26 PM »
Hi all, wanted to pull some ideas from the great brewing minds here on a beer I'd like to brew next week. I already bought the yeast and am getting a starter going tonight, but wanted to get the grain bill solidified soon.

My goal is a Belgian stout around 8% and then add about 2-3lbs of frozen raspberries. I figure this could be pretty awesome if executed properly.

Here's the recipe, I welcome all criticisms and critiques!

OG: 1.078
IBU: 35
Color: 44

14 lbs American 2 row 65%
2 lbs Munich 10 9.3%
1 lb Chocolate Malt 4.7%
1 lb flaked oats 4.7%
12oz Torrified Wheat 3.5%
8oz pale chocolate malt 2.3%
8oz roasted barley 2.3%
8oz special B 2.3%
4oz black patent 1.2%
1lb D90 candi syrup @ 15 min

35 IBU of Northern Brewer @ 60 min

Wyeast 3787 3 liter starter

Mash @ 154 for an hour, ferment around 66-67

How does the recipe sound? Am I going to muddle the flavor with too many specialty grains? Will the roast/caramel balance be off? Any advice is appreciated, thanks!

Offline Steve Ruch

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Re: Belgian stout with raspberries
« Reply #1 on: October 19, 2016, 08:49:25 PM »
I'm thinking 2-3 pounds of raspberries is not enough.
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Offline brewinhard

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Re: Belgian stout with raspberries
« Reply #2 on: October 19, 2016, 11:18:35 PM »
For me, a good belgian stout is not as roasty as a typical American stout or even an English stout. I think they come across a bit smoother in roast flavor than their counterparts. You may want to consider subbing in some dehusked carafa malt (II) or some other smooth roasted malt (ie blackprinz, or midnight wheat - what I would use) to add that roast but keeping it softer. You also have quite a bit of chocolate malt in there, which could potentially pair well with the raspberry addition depending on how much you decide to go with.

See Steve's post about the raspberries. 1#/gallon would be a good starting point. Just my 2 cents though. Let us know what you decide to do. The idea sounds delicious, especially for winter. Maybe some addition of cacao nibs too!

Offline HoosierBrew

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Re: Belgian stout with raspberries
« Reply #3 on: October 19, 2016, 11:38:55 PM »
For me, a good belgian stout is not as roasty as a typical American stout or even an English stout. I think they come across a bit smoother in roast flavor than their counterparts. You may want to consider subbing in some dehusked carafa malt (II) or some other smooth roasted malt (ie blackprinz, or midnight wheat - what I would use) to add that roast but keeping it softer. You also have quite a bit of chocolate malt in there, which could potentially pair well with the raspberry addition depending on how much you decide to go with.

See Steve's post about the raspberries. 1#/gallon would be a good starting point. Just my 2 cents though. Let us know what you decide to do. The idea sounds delicious, especially for winter. Maybe some addition of cacao nibs too!



I agree. Personally, I'd drop the black patent altogether and go with 8 oz each pale chocolate, chocolate, and roasted barley and maybe some Midnight Wheat. As for the raspberries, they are very assertive, so it's up to personal preference for how much fruit presence you want. For a light touch, I don't think 3# is going too light. Obviously more for more fruit presence. As always, I'll give my preference for fruit purees - no skins, seeds, or pits and best of all, no racking nightmare.
Jon H.

Offline majorvices

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Re: Belgian stout with raspberries
« Reply #4 on: October 20, 2016, 12:21:17 PM »
Totally agree about the suggestions of less roasty character based on my past few failed attempts at a Belgian stout. You are probably going to need at least 5-6 lbs of frozen raspberries.

Offline JFMBearcat

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Re: Belgian stout with raspberries
« Reply #5 on: October 21, 2016, 03:37:58 PM »
Thank you all very much for the replies. I'm going to lower the roasted barley and add some midnight wheat per the suggestions and get this brewed up next week. Will update with pics/tasting notes!
« Last Edit: October 21, 2016, 04:00:32 PM by JFMBearcat »

Offline Steve Ruch

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Re: Belgian stout with raspberries
« Reply #6 on: October 21, 2016, 06:02:17 PM »
Thank you all very much for the replies. I'm going to lower the roasted barley and add some midnight wheat per the suggestions and get this brewed up next week. Will update with pics/tasting notes!

I've found blackprinz to be similar to roast barley in taste with a much smoother roastiness. I used it in my last milk stout to good effect.
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Offline JFMBearcat

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Re: Belgian stout with raspberries
« Reply #7 on: October 21, 2016, 06:44:09 PM »
Thank you all very much for the replies. I'm going to lower the roasted barley and add some midnight wheat per the suggestions and get this brewed up next week. Will update with pics/tasting notes!

I've found blackprinz to be similar to roast barley in taste with a much smoother roastiness. I used it in my last milk stout to good effect.

Thanks. I don't think my LHBS sells that. I'll find some online. I love trying new grains.

Offline majorvices

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Re: Belgian stout with raspberries
« Reply #8 on: October 21, 2016, 11:52:39 PM »
Thank you all very much for the replies. I'm going to lower the roasted barley and add some midnight wheat per the suggestions and get this brewed up next week. Will update with pics/tasting notes!

I've found blackprinz to be similar to roast barley in taste with a much smoother roastiness. I used it in my last milk stout to good effect.

This is a very good suggestion and I agree seems like a good approach to a Belgian stout

Offline homoeccentricus

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Re: Belgian stout with raspberries
« Reply #9 on: October 22, 2016, 12:49:34 PM »
Funny. never realized there is a thing called Belgian stout. I always thought that at best those beers were simply lame versions of the real stuff.
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Offline majorvices

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Re: Belgian stout with raspberries
« Reply #10 on: October 22, 2016, 02:18:51 PM »
Funny. never realized there is a thing called Belgian stout. I always thought that at best those beers were simply lame versions of the real stuff.

That maybe why I have never been able to brew one successfully! Seriously, it's an American take on a black Blegian ale. You know that. I haven't found a Belgian style yeast that compliments the roasty type flavors found in a typical stout.

Offline brewinhard

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Re: Belgian stout with raspberries
« Reply #11 on: October 22, 2016, 03:23:06 PM »
Funny. never realized there is a thing called Belgian stout. I always thought that at best those beers were simply lame versions of the real stuff.

That maybe why I have never been able to brew one successfully! Seriously, it's an American take on a black Blegian ale. You know that. I haven't found a Belgian style yeast that compliments the roasty type flavors found in a typical stout.

Didn't WYeast release a private collection strain for that a couple years back?  Belgian Stout....

Offline Joe Sr.

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Re: Belgian stout with raspberries
« Reply #12 on: October 22, 2016, 07:55:47 PM »
I made one once, but only because I pitched the yeasts into the wrong fermenters...

I agree that roastiness needs tto be controlled.  I'd also go for Westmalle or Rochefort yeasts as those are the ones I prefer in darker Belgians.
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Offline brewinhard

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Re: Belgian stout with raspberries
« Reply #13 on: October 22, 2016, 10:36:56 PM »
I made one once, but only because I pitched the yeasts into the wrong fermenters...

I agree that roastiness needs tto be controlled.  I'd also go for Westmalle or Rochefort yeasts as those are the ones I prefer in darker Belgians.

I think Rochefort would be good to use, but if WYeast releases the Unibroue strain, that would probably also be pretty interesting in one too.

Offline HoosierBrew

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Re: Belgian stout with raspberries
« Reply #14 on: October 23, 2016, 01:29:47 AM »
I made one once, but only because I pitched the yeasts into the wrong fermenters...

I agree that roastiness needs tto be controlled.  I'd also go for Westmalle or Rochefort yeasts as those are the ones I prefer in darker Belgians.

I think Rochefort would be good to use, but if WYeast releases the Unibroue strain, that would probably also be pretty interesting in one too.




Yeah, 1762 Rochefort is my choice, too.
Jon H.