Clusterfuggle Vanilla Stout

Method: Extract
Style: Specialty Wood-Aged Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.103 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Clayton Tidwell
Calories: 217 calories (Per )
Carbs: 24.4 g (Per )

Created: Tuesday October 2nd 2018

Original Gravity:

1.065

Final Gravity:

1.019

ABV (standard):

6.1%

IBU (tinseth):

29.4

SRM (morey):

40.1

Mash pH

4.8

Cost

n/a

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
7.75 lb	Dry Malt Extract - Pilsen7.75 lb Dry Malt Extract - Pilsen		42	2	72.1%
7.75 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
0.75 lb	United Kingdom - Black Patent0.75 lb Black Patent	27	525	7%
0.75 lb	American - Roasted Barley0.75 lb Roasted Barley	33	300	7%
0.50 lb	American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L	34	60	4.7%
0.50 lb	American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt)	33	1.8	4.7%
0.50 lb	Flaked Oats0.5 lb Flaked Oats	33	2.2	4.7%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.25 oz	Cluster1.25 oz Cluster Hops	Pellet	7.7	Boil	60 min	20.75	38.5%
2 oz	Fuggles2 oz Fuggles Hops	Pellet	5.5	Boil	10 min	8.6	61.5%
3.25 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.25 oz	Cluster (Pellet)	20.75	38.5%
2 oz	Fuggles (Pellet)	8.6	61.5%
3.25 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc Tablet	Fining	Boil	15 min.
3 each	Vanilla Beans	Flavor	Secondary	14 days
2 oz	Medium Toast Oak Cubes	Flavor	Secondary	30 days

Yeast

White Labs - Irish Ale Yeast WLP004

Amount:	1 Each	Cost:
Attenuation (avg):	71.5%	Flocculation:	Med-High
Optimum Temp:	65 - 68 °F	Starter:	Yes
Fermentation Temp:	65 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 331 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0

Notes

Immerse the oak cubes in a bourbon of your choice and set aside while the beer is in primary. When primary is finished, put the cubes in your secondary vessel and rack on top. Let sit for at least a month, and then sample every few weeks until the oak flavor is to your liking. Now prepare the vanilla beans.

Cut the vanilla beans into one-inch long pieces and cut in half lengthwise. Scrape out the gunk inside and discard. Soak the beans in bourbon for a day or so to sanitize. Add to the secondary and let sit for two weeks, then bottle or keg.

This beer really benefits from long-term bottle-conditioning. Immediate tastings were positive, but six-month old bottles were outstanding. Time really allows the flavors to meld with the vanilla.

View Count: 3078
Brew Count: 1
Last Updated: 2018-11-03 14:27 UTC

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