Fermenting stout with Belgian strain.

What flavors are you looking for? Spicy, clove, phenolic, ect...how much residual sugar? For most Belgians where a mild Belgian flavor is desired, it is recommended to start in the low 60s and let it self rise to low 70s.

 

I would recommend WLP570 in the mid 60's. It is quite a bit cleaner than WLP530 or 500 but still produces the character associated with Belgian ales.

 

dare i say 3787, or if you really wanna mix it up 3711...

 

If you are looking for a lot of Belgian ‘character’ then I also recommend 3787 (fermented warm like 72°F).

Permit me to tell you a story. I made a Belgian Porter last fall. I used Wyeast 1762 (Abbey II, the Rochefort strain) and I purposefully fermented warm (73-74°F) to encourage the formation of esters and phenols. I also used a ‘boatload’ of Belgian specialty malts (Belgian Aromatic, Belgian Biscuit, and Special B). The beer turned out good but at the end of the day it just tasted like a Porter. I was unable to discern any flavors from the Belgian yeast or from the Belgian Specialty Malts. The dark malt (Simpsons Chocolate) flavors dominated.

Good luck with your Belgian Stout!

Cheers!

 

What would those typical charactersitics be? Belgian styles (and their associated yeast strains) are IMO more variable than any other brewing tradition.

 

Jack, surprised to hear about the rochefort strain, I would think it would come through some...where did the gravity finish? I've never used that strain before.
To the OP, westmalle's or chimay's strains would probably be your best best. I would keep the roasted grains subdued to let those typical Belgian characteristics shine through

 

I am about to do the same thing with my vanilla rum raisin sweet stout. My recipe is a typical 7% stout with Special B malt in the recipe, vanilla bean, and rum soaked raisins added to the secondary. I usually use US05 bu this time I'm adding WLP530 and Belgian Candi Syrup D-180.

 

I used D-180 recently in a Rye Saison (3724). A lot of (good) 'plummy' flavor, which I attribute to the D-180.

 

“Jack, surprised to hear about the rochefort strain, I would think it would come through some...where did the gravity finish?” Yeah I was surprised (and disappointed) that 1762 didn’t produce ‘Belgiany’ flavors for my Belgian Porter. My wife was extremely happy with this beer; she hates ‘Belgiany’ flavors. My final gravity was 1.014 which is pretty low considering the amount of specialty malts I used (a total of 2 lbs.).

I used 1762 a long time ago (10 years?) to make a Belgian Strong Ale. I normally use 3787 for this particular beer but the store was out so I substituted 1762. For that beer I did notice some ‘Belgiany’ flavors but is was subdued compared to what I get from 3787. 3787 is the most ‘expressive’ Belgian yeast that I have ever used (if you ferment warm like 70-72°F).

I really think the ‘problem’ with the Belgian Porter was that 1762 is not ‘expressive’ enough compared to the dark malt flavors.

Cheers!