Vanilla Bourbon Stout (VBS) (1 ratings)

Partial Mash Recipe

Submitted By: VolcanicBrew (Shared)
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Brewer: EQ / SW
Batch Size: 5.00 galStyle: Sweet Stout (13B)
Boil Size: 6.00 galStyle Guide: BJCP 2008
Color: 31.9 SRMEquipment: Volcanic Pot (10 Gal/38 L) - BIAB
Bitterness: 58.5 IBUsBoil Time: 60 min
Est OG: 1.061 (14.9° P)Mash Profile: BIAB Full Body 12 qt
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 6.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs British Crystal Malt / ESB (3.0 SRM) Grain 1
12.00 oz Chocolate Malt (450.0 SRM) Grain 2
4.00 oz Roasted Barley (300.0 SRM) Grain 3
8.00 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 4
4.00 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 5
4.00 oz Molasses (80.0 SRM) Sugar 6
5 lbs Dark Dry Extract [Boil for 60 min] (17.5 SRM) Dry Extract 7
1.50 oz Northern Brewer [8.5%] - Boil 60 min Hops 8
0.50 oz Fuggles [4.5%] - Boil 30 min Hops 9
0.50 oz Northern Brewer [8.5%] - Boil 30 min Hops 10
1.00 Whirlfloc Tablet (Boil 15 min) Misc 11
1.00 oz Fuggles [4.5%] - Boil 5 min Hops 12
1 pkgs London Ale III (Wyeast Labs #1318) Yeast 13
4.00 oz Oak Chips (toasted bourbon) (Secondary 7 days) Misc 14
1.00 Vanilla Bean (Secondary) (Secondary 0 min) Misc 15

Taste Notes

Standard partial mash profile. At primary (in 2/13, out 3/6), added 2T molasses, 2 vanilla beans (chopped 1 inch segments), Evan Williams Bourbon (2 oz drained from oak chip infusion). Boiled for 5 min and cooled. Secondary (in 3/6, out 3/12) added toasted oak chips infused with 1 cup bourbon). Added some residual yeast from primary. Transferred to tertiary 3/12 (in bucket) through medium strainer.

Ratings

Very tasty- complex flavors

by VolcanicBrew

Turned out great! Full bodied with none of the flavorings dominating- very well balanced. One of the better partial mash recipes we've done (out of 30 or 40 at this point). Will try AG version next.