De Dolle Extra
Export Stout clone
(5 gallons/19 L, all-grain)
OG = 1.086 FG = 1.015
IBU = 53 SRM = 68 ABV = 9.2%
De Dolle is a small Belgian village brewery that produces only 900 barrels of beer per year. Their stout recipe includes Belgian dark candi sugar (the syrup, not the rocks) and the Orval strain of yeast.
10 lbs. (4.5 kg) Dingemans pale malt
1.0 lbs. (0.45 kg) Special B malt
0.50 lbs. (0.23 kg) chocolate malt
1.25 lbs. (0.57 kg) roasted barley
3.0 lbs. (1.4 kg) Belgian dark candi sugar
14 AAU Nugget hops (60 mins)(1.0 oz./28 g of 14% alpha acids)
0.50 oz. Nugget hops (20 mins)
White Labs WLP510 (Bastogne Belgian Ale) yeast
Step by Step
Step mash at 125 °F (52 °C) for 15 mins,
145 °F (63 °C) for 35 mins, 165 °F (74 °C) for 25 mins and 172 °F (78 °C) for 5 mins. Boil for 60 minutes. Ferment at 72 °F (22 °C).
Countertop partial mash option:
Reduce amount of pale malt to 3.0 lbs. (1.4 kg) and add 2.0 lbs. (0.91 kg) of Briess Light dried malt extract and 3.3 lbs. (1.5 kg) of Briess Light liquid malt extract. Begin by heating 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 cooler. 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 cooler 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 about 8.0 qts. (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 2.0 gallons/8 qts. (7.6 L) of wort. Add dried malt extract and bring wort to a boil. Add first dose of hops and boil for 60 minutes. Add hops at times indicated in the ingredient list. 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. Add water to top up to 5 gallons (19 L), aerate and pitch yeast. Ferment at 72 °F (22 °C).