Clusterfuggle Vanilla Stout

217 calories 24.4 g
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Beer Stats
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
1.065
1.019
6.12%
29.35
40.06
4.82
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 lb / 0.00
Steeping Grains
Amount Fermentable Cost 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 Cost 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
 
Other Ingredients
Amount Name Cost 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: 1699
Brew Count: 0
Last Updated: 2018-11-03 14:27 UTC

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