5G Spiced Belgian Stout, carolina quarterly - Beer Recipe - Brewer's Friend

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5G Spiced Belgian Stout, carolina quarterly

264 calories 23.5 g 12 oz
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Beer Stats
Method: Extract
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.177 (recipe based estimate)
Efficiency: 78% (steeping grains only)
Source: Seth Hagen
Calories: 264 calories (Per 12oz)
Carbs: 23.5 g (Per 12oz)
Created: Wednesday March 6th 2013
1.080
1.015
8.6%
41.9
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Dry Malt Extract - Amber4 lb Dry Malt Extract - Amber 42 10 30.2%
1 lb Turbinado1 lb Turbinado 44 10 7.5%
3 lb Candi Syrup - Belgian Candi Syrup - D23 lb Belgian Candi Syrup - D2 32 160 22.6%
8 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
2 lb Belgian - Aromatic2 lb Aromatic 33 38 15.1%
0.50 lb German - De-Husked Caraf II0.5 lb De-Husked Caraf II 32 418 3.8%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 5.7%
0.75 lb American - Caramel / Crystal 60L0.75 lb Caramel / Crystal 60L 34 60 5.7%
0.50 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 3.8%
0.75 lb American - Roasted Barley0.75 lb Roasted Barley 33 300 5.7%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Magnum2.5 oz Magnum Hops Pellet 15 Boil 60 min 41.55 83.3%
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 1 min 0.36 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g cinnamon stick Spice Secondary --
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (custom):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 302 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Turbinado       Amount: 1.4 oz      
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.12 g | 28.5 qt) 2.51 10  
Mash volume with grains (equipment estimates 7.12 g | 28.5 qt) 2.93 11.7  
Grain absorption losses (steeping) -0.66 -2.6  
Volume increase from sugar/extract (early additions) 0.65 2.6  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 2.5 10  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.51 10
Equipment Profile Used: System Default
 
Notes

3rd place in the "Carolina Quarterly Brew Off", specialty beer category. Awarded April 13, 2013.

Recipe was created for the wild card category of the brew contest... "beer with aromatic malt, turbinado sugar and cinnamon"

started with 2 gallons pre-boil. volume after boil was 0.8 gallons (lost 1.2 gallons to the boil.) Need to increase pre-boil volume to 2.75 gallons to end up with 1.5 gallons post-boil

measured OG was 1.080 after top-off

I will probably add a little wheat malt and/or oatmeal next time for a little more mouthfeel and head retention. Also suggest increasing (doubling?) the cinnamon, since I could not taste it. The 2 main "dings" on the scoresheet were

  1. mouthfeel a little too thin.
  2. cannot taste the cinnamon enough


Award Winning Recipe
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  • Last Updated: 2013-12-20 03:48 UTC