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Coffee Vanilla Milk Stout

236 calories 25 carbs
Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 61% (brew house)
Source: RxBrews
Calories: 236 calories (Per 12oz)
Carbs: 25 g (Per 12oz)
Created Friday October 25th 2019
1.071
1.018
6.99%
38.27
50
4.56
 
Fermenting Now

Target 65°F
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Fermentables
Amount Fermentable PPG °L Bill %
8 lb Crisp - Finest Maris Otter8 lb Finest Maris Otter 38 3 43.2%
3 lb United Kingdom - Golden Promise3 lb Golden Promise 37 3 16.2%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 5.4%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 5.4%
1 lb United Kingdom - Chocolate1 lb Chocolate 34 425 5.4%
1 lb Briess - Chocolate1 lb Chocolate 25 350 5.4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.4%
1 lb Crisp - Pale Chocolate1 lb Pale Chocolate 32.7 220 5.4%
1 lb Rice Hulls1 lb Rice Hulls 0 0 5.4%
0.5 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) 41 1 2.7%
18.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 28 min 38.27 100%
 
Mash Guidelines
Amount Description Type Temp Time
6.75 gal Strike 154 °F 60 min
3.5 gal Sparge 160 °F 15 min
 
Other Ingredients
Amount Name Type Use Time
5.5 g Baking Soda Water Agt Mash 1 hr.
2.2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
7 g Epsom Salt Water Agt Mash 1 hr.
1 g Magnesium Chloride Water Agt Mash 1 hr.
5 g Table Salt Water Agt Mash 1 hr.
3 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 min.
2 g Potassium Chloride Water Agt Mash 1 min.
2 tbsp Bourbon w/ 2 Scraped Vanilla Beans Flavor Secondary 4 days
300 ml Cold Brew (1oz in 300mL / 16 Hours) Flavor Secondary 1 days
2 oz Whole Coffee Beans @35F Flavor Secondary 1 days
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 450 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.75 Volumes
 
Target Water Profile
Distilled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 20 90 140 70 100
Calculation for split water: Prepare the following:

6.75 gal mash water @
3.5 gal sparge water

Total/Ingredient/for strike water/for sparge water
5.5g Baking Soda - 3.63 / 1.87
2.2g CaCl - 1.45 / 0.75
7g Epsom - 4.62 / 2.38
1g MgCl - .66 / .34
5g Salt - 3.3 / 1.7
2g KCl - 1.32 / .68
Mash Chemistry and Brewing Water Calculator
 
Notes

Primary Fermentation:
2 weeks 66 week 1, 70 week 2, cold crash at the tail end for 24-48 hours

Secondary Fermentation in kegs:

Rack completed primary into kegs with vanilla bourbon extract, oak chips aged on beans, and coffee beans and cold brew (completely purged) for 48 hours @32-35 F.

possibly do oak and beans separately.

After 48 hours transfer to serving keg and condition on co2

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-11-03 01:33 UTC
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