Vanta Black - French Toast Stout - Beer Recipe - Brewer's Friend

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Vanta Black - French Toast Stout

342 calories 31.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Kyle Vancamp
Calories: 342 calories (Per 12oz)
Carbs: 31.5 g (Per 12oz)
Created: Monday April 22nd 2019
1.103
1.021
10.7%
45.6
45.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb United Kingdom - Maris Otter Pale16 lb Maris Otter Pale 38 3.75 74.4%
1.50 lb German - CaraMunich II1.5 lb CaraMunich II 34 46 7%
12 oz German - CaraAroma12 oz CaraAroma 34 130 3.5%
8 oz German - Carafa III8 oz Carafa III 32 535 2.3%
11.20 oz Briess - Organic Chocolate Malt11.2 oz Organic Chocolate Malt 33.6 350 3.3%
8 oz Flaked Oats8 oz Flaked Oats 33 2.2 2.3%
25 oz Maple Syrup25 oz Maple Syrup - (late boil kettle addition) 30 35 7.3%
344.20 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 14 Boil 60 min 20.37 33.3%
0.50 oz Chinook0.5 oz Chinook Hops Pellet 13 Boil 45 min 17.36 33.3%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 30 min 7.83 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 each Cinnamon Spice Primary 10 min.
2 oz Vanilla Extract Flavor Boil 10 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
2.0 (M cells / ml / ° P) 1017 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Infusion -- 148 °F 60 min
13 qt Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.48 29.9  
Mash volume with grains 9.08 36.3  
Grain absorption losses -2.49 -10  
Remaining sparge water volume (equipment estimates 2.18 g | 8.7 qt) 2.76 11.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.92 g | 27.7 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.14 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 10.24 41
Equipment Profile Used: System Default
 
Notes


Primary
Pitched 1L starter of wyeast 1056. Added in Cinnamon sticks. Let ferment for 14 days

Secondary
Added in Maple Syrup. Activity kicked up again for a couple of days. Forgot about it for a bit so it aged for about 2 months.

Bottling
Bottled with 4 oz of corn sugar into 12oz bottles. Conditioned 2 weeks before tasting.



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  • Last Updated: 2019-10-04 12:58 UTC