1-346 Coffee Vanilla Stout

Extract Recipe

Submitted By: droek (Shared)
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Brewer: Dan R
Batch Size: 5.00 galStyle: Imperial Stout (20C)
Boil Size: 5.70 galStyle Guide: BJCP 2015
Color: 28.5 SRMEquipment: Dan's gear
Bitterness: 90.5 IBUsBoil Time: 60 min
Est OG: 1.072 (17.6° P)
Est FG: 1.020 SG (5.0° P)Fermentation: Ale, Two Stage
ABV: 7.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 1
4.00 oz Black (Patent) Malt (500.0 SRM) Grain 2
4.00 oz Roasted Barley (300.0 SRM) Grain 3
6 lbs 9.60 oz Amber Liquid Extract (12.5 SRM) Extract 4
3 lbs 4.80 oz Pale Liquid Extract (8.0 SRM) Extract 5
2.00 oz Galena [12.5%] - Boil 60 min Hops 6
1.00 oz Cascade [5.5%] - Boil 10 min Hops 7
1.0 pkgs Irish Ale (Wyeast Labs #1084) Yeast 8

Notes

Also: 2 vanilla beans soaked in King's Point bourbon for 21 days. Also: 4 ounces dark Mischa's coffee in secondary for 24 hours.

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