Robust Bourbon Vanilla Stout

All Grain Recipe

Submitted By: mcaustin (Shared)
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Brewer: Austin
Batch Size: 6.50 galStyle: Specialty Wood-Aged Beer (33B)
Boil Size: 12.39 galStyle Guide: BJCP 2015
Color: 58.8 SRMEquipment: 10 Gal Brewstand
Bitterness: 45.1 IBUsBoil Time: 90 min
Est OG: 1.097 (23.0° P)Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.027 SG (6.9° P)Fermentation: My Aging Profile
ABV: 9.2%Taste Rating: 35.0

Ingredients
Amount Name Type #
15.50 gal Olathe, KS Water 1
13 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
3 lbs Munich Malt - 20L (20.0 SRM) Grain 3
2 lbs Chocolate Malt (350.0 SRM) Grain 4
1 lbs 12.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5
1 lbs Black (Patent) Malt (500.0 SRM) Grain 6
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7
1.00 oz Magnum [12.8%] - Boil 90 min Hops 8
1.00 oz Magnum [12.8%] - Boil 10 min Hops 9
1.0 pkgs American Ale (Wyeast Labs #1056) Yeast 10
3.00 Vanilla Bean (Secondary 14 days) Misc 11

Notes

After primary, slit open 2 vanilla beans. Scrape the insides, chop the pods into quarters, add to secondary fermenter, rack beer onto vanilla. Taste periodically for the correct balance. Rack to bottling bucket and add 1.5-2.5 oz/gal of Maker's Mark (to your taste).

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