Belgian Style - Belgian Stout
Belgian stout is a unique beer between the Irish – British stout and the German – Austrian dark beers.
The beer is still very drinkable, not a real full mouthfeel, and not sweet. On the other hand the taste is not harsh or astringent. Higher in alcohol and medium in bitterness, this beer is even for pale beer drinkers a great favorite. It’s an ideal beer to play with a lot of Dark Dingemans' malts.
Programmed infusion process; pH 5.4
- 60 ‘ at 63 °C
- 30 ‘ at 72 °C
- 1’ at 78 °C; sparging at 80 °C
- boiling: 90 min;
- first hop: 10 min;
- second hop: 80 min;
Rest of process
- Whirlpool or centrifuge
- Fermentation for 7 days at 21 °C
- Yeast collection
- Maturation or secondary fermentation for 1 week at 13 °C – 15 °C
- Conditioning for 1 week at 0 °C - 1 °C
- Remove the sediment.
- Refermentation in the bottle: 10 – 15 days at 21 – 22 °C (warm dark room)
- Refermentation sugar: Candi sugar, Cane sugar, high dextrins sugar
The amount of sugar is in relation with:
- residual sugar from main fermentation
- residual CO2
- the desired CO2 content e.g. 6‐7 g / lit. CO2
The amount of hop is also related to the isomerisation yield in the brewery.
This recipe is a guideline provided by Dingemans Maltings. Some modifications may be required depending the used ingredients and the technological conditions of the brewery. Dingemans cannot be held responsible for the final beer quality.