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03/19/07 11:32 AM  
De Dolle Special Extra Export Stout

Looking to do a stout, anyone familiar with or has brewed a "De Dolle Special Extra Export Stout" Looks interesting.

Site description (www.dedollebrouwers.be)

"Stout is an old-fashioned beer, but still popular in English speaking countries. Upon request by the American importer, we brew Stout a couple of times a year, with roasted malt, caramel malt and pale malt, Nugget hops and the same fermentation as Oerbier. The combination of all that is a bitter, tart beer, with character. It could have been drunk in England or Ireland some 200 years ago. Cheers!"

Here is an addtional recipe reference to a "Belgian Style Stout" using "trappist yeast" from an unrelated site. Thoughts? Too toasty/roasty?

- 10 gallons

18 pounds MO (maris otter?)

2 pounds oatmeal

1 pound crystal 40

1 pound Special B

3/4 pound chocolate

1/2 pound black patent.

3 oz EKG 60 minutes

2 oz Saaz 20 mins

1 pound amber candi sugar.

03/19/07 12:02 PM  
Re: De Dolle Special Extra Export Stout
DBear, thanks for posting this today, good timing! Yesterday I made an baltic porter and was looking for notes on some of the specifics of cold mashing. In doing so I saw you asked me about this last month when I was traveling and away from any computer. De Dolle stout is a beer I think could benefit from a cold mash. It has a rich, baltic porter character in some ways, though I can't say I associate it with tartness.

Anyway, you mill the dark grains separatly and the day before. Boil water, let it cool then pour it on the grains, making a consistancy common for a mash. Cover the grains, let them sit at room temp over night. The next day strain them well before the boil. I did this by placing a large strainer over a big pot, lining the strainer with cheese cloth and pouring the grains in. You add what drips out to the boil.

Do not squeeze the grains, you are looking for something strictly "first runnings". What this does is extract the character of the grains, but leave the astringency behind. It gives me the chocolatiness of black grains but not the bitterness. Plus I use dehusked caraffe special (II), a very nice black grain. I think this could help in making a De Dolle-like stout.

03/19/07 12:17 PM  
Re: De Dolle Special Extra Export Stout
SG, thanks for the quick response.

<<...consistancy common for a mash.>>

I have done partial mashes with a water to grain ratio of 1.3qts/1lb grain. Is this the amount of water we are talking about to soak the grains? Also do you have any suggestoins on an appropriate yeast and fermentation sched/temps?


Al B
03/19/07 12:22 PM  
Re: De Dolle Special Extra Export Stout
I had one a few weeks ago - it is roasty.

You can also use "debittered" black malt if you mash regularly with the dark grains.

Al Brouwer

03/19/07 01:37 PM  
Re: De Dolle Special Extra Export Stout
I think thaat ratio would be fine. Sorry, don't know the beer well enough to suggest a yeast. Might be worth trying to culture one from the bottle.
Mike T
03/19/07 03:44 PM  
Re: De Dolle Special Extra Export Stout
The importer's Website has some more details


OG 1.087

IBU 50

Dark Candi Sugar

197 EBC

Personally Id drop the oats and use a Belgian Pale for the base (not that youll be able to taste it behind the yeast and specialty malts.) Speaking of yeast, Wyeast sells the De Dolle base strain:

3942 Belgian Wheat Yeast. Estery, low phenol producing yeast from small Belgian brewery. Apple, bubble gum and plum like aromas with a dry but fruity finish. Flocculation - medium; apparent attenuation 72-76%. (64-74 F, 18-23 C)

Not sure if that beer has any other bugs in it like several of their other beers.

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