Robust Bourbon Vanilla Stout
All Grain Recipe
Submitted By: mcaustin (Shared)
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Brewer: Austin | |
Batch Size: 6.50 gal | Style: Specialty Wood-Aged Beer (33B) |
Boil Size: 12.39 gal | Style Guide: BJCP 2015 |
Color: 58.8 SRM | Equipment: 10 Gal Brewstand |
Bitterness: 45.1 IBUs | Boil 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).This Recipe Has Not Been Rated