Re: Yeast for Allagash Black
I found this on the probrewer board RE: a belgian stout. Good place to start
Oh boy, Imperial Stout! Years ago I brewed one that we offered as a cask conditioned beer available year round. A favorite trick; roughly 15-25% I.S. and top with cask conditioned bitter. Oh my, what a treat! I'm getting thirsty just thinking about it! I made a super delicious Belgian styled Stout this year. Sort of similar to I.S. but a little lower in Alc content (8.1 by vol), and used a Belgian yeast strain of course. I generally like a leaner (more highly attenuated) I.S. than most brew. I'm fussy that way, I guess. So I tend to aim for a lowish mash temp, 148* or so. And heck, this is the Midwest, so I like an IBU range of 35-50.
Michael is right about the flavors taking time to meld as well. I matured my stout in oak for a month before bottling, and gave it another month in the bottle before we offered it for sale. Six months later, it was only better.
I was looking for a dry smoky roasty-ness so;
Roast malt: 10-15%
Very dark crystal: 3-5%
Munich 20 or 40: 5-10%
Black malt: 1-3%
Dark candi sugar: 5-10%
And some pale and pils malt mixed to 60% or so.
You could of course vary this base recipe quite a bit!
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