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Vanilla Stout All-grain
Color
Stats
OG1.071
FG1.016
IBU61
ABV7.10 %
SRM50
BJCP Style
16D. Stout, Foreign Extra Stout
Description
American-style stout, aged on whole, split, vanilla beans.
Submitted by pilsen79 on 22-Feb-2012

Recipe Details
Tasting Notes Wonderfully roasty with the slight sweetness of burnt sugars and hints of vanilla in the background.
Awards
Boil Volume 8.00 gallons
Boil Time 90 minutes
Batch Size 6.00 gallons
Yeast WLP001 California Ale Yeast (77% app. attenuation)
Primary Fermentation Glass for 14 days
Secondary Fermentation Glass for 14 days
Other Fermentation Bottle condition for at least one month.
Procedure Mash at 151F for one hour. Sparge and collect roughly 8 gallons. Boil for ninety minutes, cool and pitch at least a three quart starter. Oxygenate for one minute with pure O2. After primary fermentation is complete, rack to secondary onto four split and scraped whole vanilla beans. Let age for a few weeks before bottling. Prime 5.5 gallons of beer with 4.4oz of dextrose.
  Style Comparison
  Low   High
OG 1.050 1.071 1.075
FG 1.010 1.016 1.017
IBU 35 61 70
SRM 50 35+
ABV 5 7.10 7.5
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
82.4 % 14.00 American Two-row Pale 60.4 1.8
5.9 % 1.00 American Chocolate 350L 3.4 350.0
4.4 % 0.75 American Roasted Barley 300L 2.5 450.0
2.9 % 0.50 Belgian CaraMunich 1.9 75.0
2.9 % 0.50 Belgian Special B 1.7 221.0
1.5 % 0.25 American Black Barley Debittered black 550L 0.8 530.0
  17.00     70.7  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
50.0 % 1.00 Magnum Pellet 13.1 13.1 60 0.246 40.3
50.0 % 1.00 Centennial Pellet 8.7 8.7 30 0.189 20.6
  2.00               61.0
Miscellaneous Ingredients
Weight/Units Name Notes
4 each Whole vanilla beans Added to secondary