Belgian Stout recipe | Dingemans malt

Name: Belgian Stout recipe | Dingemans malt
Ingredients: PILSEN MD 30 7.5; PALE ALE MD 30 7.5; CARA 50 MD 25 6,25; SPECIAL B MD 10 2.5; MROOST 900 MD 3 0,75; MROOST 1400 MD 2 0.5; Bitter: Magnum, Goldings, Challenger,..; Flavour: Saaz, Perle, Tettnanger, Spalter,...; Aroma: Hallertau Mittelfruh (HM), Styrian, Saaz, Goldings,...; Belgian Abbey Ale yeast, US-05 or T58; White candy sirup: up to 15%; Crystal sugar: up to 20%

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Belgian stout is a unique beer between the Irish – British stout and the German – Austrian dark beers. Very drinkable and not sweet.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at dingemansmout.be.

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Ingredients

PILSEN MD 30 7.5
PALE ALE MD 30 7.5
CARA 50 MD 25 6,25
SPECIAL B MD 10 2.5
MROOST 900 MD 3 0,75
MROOST 1400 MD 2 0.5
Bitter: Magnum, Goldings, Challenger,..
Flavour: Saaz, Perle, Tettnanger, Spalter,...
Aroma: Hallertau Mittelfruh (HM), Styrian, Saaz, Goldings,...
Belgian Abbey Ale yeast, US-05 or T58
White candy sirup: up to 15%
Crystal sugar: up to 20%

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