1-346 Coffee Vanilla Stout 
Extract Recipe
Submitted By: droek (Shared)
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| Brewer: Dan R | |
| Batch Size: 5.00 gal | Style: Imperial Stout (20C) |
| Boil Size: 5.70 gal | Style Guide: BJCP 2015 |
| Color: 28.5 SRM | Equipment: Dan's gear |
| Bitterness: 90.5 IBUs | Boil 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.This Recipe Has Not Been Rated
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