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Vanilla Latte Imperial Stout

Method: BIAB
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.49 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 72% (brew house)
Source: G Funk
Rating:

4.00 (1 Review)

Calories: 297 calories (Per 12oz)
Carbs: 25.8 g (Per 12oz)

Created: Saturday September 7th 2019

Original Gravity:

1.090

Final Gravity:

1.016

ABV (standard):

9.7%

IBU (tinseth):

27.1

SRM (mosher):

40.0

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
15 lb	Crisp Malting - Extra Pale Maris Otter15 lb Extra Pale Maris Otter	37.5	2	73.6%
19.50 oz	Briess - Roasted Barley19.5 oz Roasted Barley	33.1	300	6%
16 oz	Munich - Light 10L16 oz Munich - Light 10L	33	10	4.9%
8 oz	Briess - Black Malt - 2-Row8 oz Black Malt - 2-Row	25	500	2.5%
7.50 oz	Briess - Chocolate7.5 oz Chocolate	25	350	2.3%
4.88 oz	Peated Malt4.88 oz Peated Malt	38	2.5	1.5%
4 oz	Flaked Oats4 oz Flaked Oats	33	2.2	1.2%
1 lb	Candi Syrup - Belgian Candi Syrup - Golden (5L)1 lb Belgian Candi Syrup - Golden (5L) - (late boil kettle addition)	32	5	4.9%
9.13 oz	Proximity - Biscuit Roasted 209.125 oz Biscuit Roasted 20	35	20	2.8%
1 oz	Weyermann - Acidulated1 oz Acidulated	27	3.4	0.3%
326 oz / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
2 oz	East Kent Goldings2 oz East Kent Goldings Hops		Pellet	5	Boil	60 min	27.08	100%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	East Kent Goldings (Pellet)		27.08	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8 gal		Strike	165.5 °F	152 °F	60 min
4 qt		Batch Sparge	170 °F	170 °F	15 min

Other Ingredients

Amount	Name	Type	Use	Time
2 tbsp	Yeast Nutrient	Water Agt	Mash	0 min.
8 oz	Coffee	Flavor	Secondary	0 min.
2 oz	Pure Vanilla Extract	Flavor	Primary	10 days
1 oz	Pure Vanilla Extract	Flavor	Bottling	0 min.

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	50 - 72 °F	Starter:	No
Fermentation Temp:	50 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 171 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: BrownSugar Amount: 5 oz Temp: 71 °F CO₂ Level: 2.3 Volumes

Target Water Profile

Silver Spring, Maryland WSSC patuxent 2021

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
17	1	18	43	6	34
Water date prior to running through a hydroviv filter
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

816

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Brews

Public: Yup, Shared
Last Updated: 2023-06-13 23:46 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

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G Funk • 06/27/2023 at 01:42am

4 of 5

my first time trying this yeast -- Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

the small bit of head dissipated quickly. It's probably around a 2.0 CO2 level right now, at full priming I'm expecting 2.4 -- Still very much within the style range of 1.9-2.5 vols
it may grow as it bottle conditions, this first taste is only 11 days in the bottle.

But this is "fuck you, give me a beer that tastes like coffee"
This is not nuanced. This is not subtly balanced. This is dark, black, strong fucking coffee at 9.7% ABV in a delicious roasty stout with a touch of vanilla

it's a straight 40 SRM. It's the darkest beer can get on the scale
27 IBU, which sounds kind of high until you think about where it falls on a beer like this on the scale

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