Bourbon Vanilla Stout Beer Recipe | Partial Mash Dry Stout by beachousebrewing | Brewer's Friend
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Bourbon Vanilla Stout

145 calories 15.8 g 12 oz
Beer Stats
Method: Partial Mash
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 145 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Sunday January 29th 2017
1.044
1.012
4.2%
26.3
44.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 13.2%
3.30 lb Liquid Malt Extract - Dark3.3 lb Liquid Malt Extract - Dark 35 30 43.4%
3.30 lb Special Dark Liquid Extract- Briess3.3 lb Special Dark Liquid Extract- Briess - (late boil kettle addition) 35 90 43.4%
7.60 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 6.9 Boil 30 min 20.86 50%
1 oz Cascade1 oz Cascade Hops Pellet 6.9 Boil 5 min 5.41 50%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal Temperature -- 160 °F 30 min
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

Pitched yeast at 79 degrees. Storing at 68. Used 2nd Gen Windsor.

2 weeks in Primary. Secondary to Bourbon barrel and add vanilla beans that were soaked in bourbon for 5-7 days at the same time. Check flavor after 7 to 10 days in barrel.

Recipe Picture
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-01-30 03:17 UTC
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