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Vanilla Bourbon Milk Stout

241 calories 28 carbs
Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Andy Memmott
Calories: 241 calories (Per 355mL)
Carbs: 28 g (Per 355mL)
Created Tuesday May 28th 2019
1.072
1.023
6.37%
40.83
49.92
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
5 kg New Zealand - Ale Malt5 kg Ale Malt 37.4 3.05 72.5%
1 kg New Zealand - Medium Crystal Malt1 kg Medium Crystal Malt 35.4 56.35 14.5%
0.4 kg New Zealand - Dark Chocolate Malt0.4 kg Dark Chocolate Malt 32.7 659.9 5.8%
0.15 kg New Zealand - Toffee Malt0.15 kg Toffee Malt 38.8 5.33 2.2%
0.15 kg German - Carafa II0.15 kg Carafa II 32 425 2.2%
0.2 kg Rice Hulls0.2 kg Rice Hulls 0 0 2.9%
6.9 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
40 g Fuggles40 g Fuggles Hops Pellet 4.5 Boil 60 min 21.78 53.3%
35 g Goldings35 g Goldings Hops Pellet 4.5 Boil 60 min 19.05 46.7%
 
Mash Guidelines
Amount Description Type Temp Time
21.39 L Infusion 67 °C 90 min
10 L Sparge 70 °C --
Starting Mash Thickness: 3.1 L/kg
 
Other Ingredients
Amount Name Type Use Time
200 g Lactose Other Boil 10 min.
10 g Vanilla pods, split Water Agt Secondary 0 min.
100 g Bourbon chips Water Agt Mash 0 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
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
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 10.84 43.3  
Strike water volume at mash thickness of 1.48556 qt/lb 5.65 22.6  
Remaining sparge water volume 5.19 20.7  
Grain absorption losses -3.8 -15.2  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 6.78 27.1  
Boil off losses -1.5 -6  
Hops absorption losses -0 -0  
Amount going into fermentor 5.28 21.1  
Total: 10.84 43.3
 
Notes

During primary fermentation, split 2-3 fresh vanilla pods add into a glass jar with bourbon oak chips, add 50-100ml bourbon. Ensure glass jar has air tight lid.

After fermentation has finished, move into secondary fermenter. Drain bourbon - retaining vanilla beans & oak chips. Put chips & beans into hop bag, place in secondary fermenter for 5-7 days.

Optional: When kegging, split another 1-3 vanilla pods and add to keg.

Keg condition for 7-10 days before serving.

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  • Last Updated: 2019-09-22 20:54 UTC