Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Barrel Aged Chocolate Stout w/ Ugandan Vanilla Beans

388 calories 37.2 g 12 oz
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 180 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Post Boil Gravity: 1.116 (recipe based estimate)
Efficiency: 75% (brew house)
Source: BT
Calories: 388 calories (Per 12oz)
Carbs: 37.2 g (Per 12oz)
Created Tuesday March 17th 2020
1.116
1.026
11.8%
81.8
40.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 75.4%
1 lb American - Chocolate1 lb Chocolate 29 350 5.8%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 5.8%
0.50 lb German - Chocolate Rye0.5 lb Chocolate Rye 31 240 2.9%
12 oz American - Caramel / Crystal 40L12 oz Caramel / Crystal 40L 34 40 4.3%
12 oz Flaked Oats12 oz Flaked Oats 33 2.2 4.3%
4 oz American - Roasted Barley4 oz Roasted Barley 33 300 1.4%
17.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 12.3 Boil 60 min 22.3 15.4%
0.75 oz CTZ0.75 oz CTZ Hops Pellet 12.9 Boil 30 min 26.96 23.1%
1 oz CTZ1 oz CTZ Hops Pellet 12.9 Boil 15 min 23.21 30.8%
1 oz CTZ1 oz CTZ Hops Pellet 12.9 Boil 5 min 9.32 30.8%
3.25 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Faucet w/ .5 campden Strike 152 °F 60 min
3 gal Hot faucet Sparge 130 °F 60 min
5 gal Infusion 152 °F 90 min
Starting Mash Thickness: 1.15 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.50 g Table Salt Water Agt Mash 1 hr.
4 g Lactic acid Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 0 min.
1 tsp Wyeast - Beer Nutrient Water Agt Primary 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 515 B cells required
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 515 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 4.93 psi       Temp: 38 °F       CO2 Level: 1.9 Volumes
 
Target Water Profile
Imperial Stout - Scott Janish
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 0 50 150 0 0
Salt - 0.5 tsp / 3.5g
CaCl - .9 tsp / 4g
Lactic Acid - 4g (too much)

All added to mash water of 5g
Mash Chemistry and Brewing Water Calculator
 
Notes

Original Recipe Target:
OG - 1.125
FG - 1.028
ABV ~13.5%
Efficiency - 60%
90 min mash / 2 hour boil

Recipe reflects actuals based on brew day

1) Heated 5 gal of Chicago tap water with a half campden tab, mash salts, and lactic acid

  • First time using Chicago tap and not RO due to this dumb fucking virus and no water available. Didn't test PH and used what i found online and in Brewer's friend which said 8 ph and I think it was 7, therefore, my mash ph was 4.5-5

    2) Mashed in at 165 with grain stirring and recirculating water - 90 min mash with a few re-circulations

    3) Finished mash and started mash-out recirculating until 10 mins had passed at 170

    Pre-sparge gravity = 1.092

    4) Vorlauf a gallon to clear wort and let that drain before sparging with 3 gallons of hot tap water each with the other half of campden split 3 ways. Sparge ended at ~6.5 gallons

    Post-sparge/pre-boil = 1.082
    Conversion Efficiency = 83% (per brewer's friend calculator)

    6) Started boil targeting 2 hours measuring OG every 30 mins

    Noticed my boil wasn't super strong and that OG wasn't climbing quickly so I added an hour to the boil and adjusted hops

    boil-off = ~2/3g per hour, expected 1-1.5g per hour

    7) Hopped following recipe, finished boil and cooled using immersion chiller to ~70 and transferred to fermenter

    Did the aeration transfer by letting it pour from higher into the fermenter, never done this before so we'll see

    Fermenter Volume - ~4g
    OG - 1.116 (.009 shy of target)
    Brewhouse Efficiency - 75%
    Initial Notes: Syrup thick, pretty bitter, roasty, and chocolaty

    8) Transferred to fermentation chamber set at 64F - waited overnight to let temp settle and cause it was late ~10 hours later pitched yeast

    9) Pitched 2nd packet of yeast into starter already made with first, added 1 tsp of yeast nutrient, and pitched to wort

    10) Aerated for 30 mins using regular air pump, not oxygen. 12 hours later I aerated for another 15 mins.

    11) 24 hours in and fermentation going strong, temp controlled at 64-65F

    12) 5 days in take sample:
  • roasty, hot, boozy, yeasty as expected
  • Refract reading : 1.067
  • Sean Terrill Calc SG = 1.047



    Upcoming:

  • .5 oz Medium Toast American Oak cubes soaked in Bourbon for 3 weeks after boiling toasted oak in water for 10 mins to leach tannins

  • Single Ugandan vanilla bean split and added with seeds
Last Updated and Sharing
 
197
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-03-27 18:48 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top