Brouwerij De Dolle Brouwer: De Dolle Extra Export Stout clone

Brouwerij De Dolle Brouwer: De Dolle Extra Export Stout

(5 gallons/19 L, all-grain)
OG = 1.086   FG = 1.023
IBU = 53   SRM = 70 ABV = 9%

This deep, dark colored beer features lots of coffee and chocolate flavors.

10 lbs. (4.5 kg) Dingemans pale ale malt (4 °L)
1 lb. (0.45 kg) Special B malt (125 °L)
0.5 lb. (0.23 kg) chocolate malt
1.25 lbs. (0.57 kg) roasted barley (450 °L)
3 lbs. (1.4 kg) Belgian dark candi sugar (15 min.)
14 AAU Nugget hops (60 min.) (1 oz./28 g at 14% alpha acids)
7 AAU Nugget hops (20 min.) (0.5 oz./14 g at 14% alpha acids)
White Labs WLP510 (Bastogne Belgian Ale) or Wyeast 3942 (Belgian Wheat) yeast
3⁄4 cup (150 g) dextrose (if priming)

Step by Step
Step mash at 125 °F (52 °C) for 15 minutes, 145 °F (63 °C) for 35 minutes, 165 °F (74 °C) for 25 minutes, and 172 °F (78 °C) for 5 minutes. Collect wort and boil for 60 minutes adding hops at times indicated. Cool the wort, aerate, and pitch yeast. Ferment at 72 °F (22 °C). Once fermentation is complete, bottle or keg as usual.

Partial mash option:
Reduce the pale ale malt in the all-grain recipe to 3 lbs. (1.4 kg) and add 3.3 lbs. (1.5 kg) Maris Otter liquid malt extract and 1 lb. (0.45 kg) extra light dried malt extract. Heat 5.5 qts. (5.2 L) of soft water to 163 °F (73 °C) in a large kitchen pot. Stir 1⁄2 tsp. calcium sulfate (gypsum) or calcium chloride into this water. In another pot, heat 2.5 qts (2.4 L) of soft water to around 163 °F (73 °C). Stir 1 tsp. calcium carbonate (chalk) or 1⁄2 tsp. sodium bicarbonate (baking soda) into this water. In your brewpot, begin heating a half-gallon (2 L) of water to around 170 °F (77 °C). Place crushed pale malt and Special B in one grain bag and place in mash tun. Put remaining dark grains (crushed) in the other bag. Add the 5.5 qts. (5.2 L) of water to the pale grains in the mash tun and stir it in. Let this mash, starting at 152 °F (67 °C), for 45 minutes. Likewise, steep the specialty grains in the pot of carbonate-rich water for 45 minutes (around 152 °F/67 °C). While grains mash and steep, heat 2 gallons (7.6 L) of water to 180 °F (82 °C). When mashing and steeping is complete, scoop 1 qt. (1 L) of 170 °F (77 °C) water from your brewpot. Lift the specialty grains out of their pot and place in a colander over your brewpot. Pour the “grain tea” through the grain bag and then rinse the grains with the water pulled from your brewpot. Start heating this “grain tea” while you collect the wort from the cooler. To collect wort from mash, recirculate about 2.5 qts. (2.4 L) of wort, then add 180 °F (82 °C) water to cooler until it is full. Draw off wort and add to brewpot until the liquid level in the cooler is just above the grain bed. Add 180 °F (82 °C) water to fill cooler again. Repeat this process until you have collected 2 gallons (7.6 L) of wort. Add dried malt extract and bring wort to a boil for 60 minutes, adding hops at times indicated. Stir in liquid malt extract and Belgian candi sugar for the final 15 minutes of the boil. Cool wort to 72 °F (22 °C) and transfer to fermenter, topping off to 5 gallons 919 L). Follow the remaining portion of the all-grain recipe.


Issue: March-April 2008

A Belgian stout; this deep, dark colored beer features lots of coffee and chocolate flavors.