Yankee Black-Vanilla Bourbon 
All Grain Recipe
Submitted By: HWGaler (Shared)
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| Brewer: Harry Galer | |
| Batch Size: 5.00 gal | Style: American Stout (20B) |
| Boil Size: 6.52 gal | Style Guide: BJCP 2015 |
| Color: 49.7 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 20.8 IBUs | Boil Time: 60 min |
| Est OG: 1.078 (19.0° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.018 SG (4.6° P) | Fermentation: Ale, Two Stage |
| ABV: 8.0% | Taste Rating: 40.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4 lbs |
Pale Malt (2 Row) UK (3.0 SRM) |
Grain |
1 |
| 6 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
2 |
| 1 lbs |
Black (Patent) Malt (500.0 SRM) |
Grain |
3 |
| 1 lbs |
Chocolate Malt (350.0 SRM) |
Grain |
4 |
| 1 lbs |
Amber Malt (22.0 SRM) |
Grain |
5 |
| 1 lbs |
Honey Malt (25.0 SRM) |
Grain |
6 |
| 1 lbs |
Victory Malt (25.0 SRM) |
Grain |
7 |
| 8.00 oz |
Barley, Flaked (1.7 SRM) |
Grain |
8 |
| 1.00 oz |
Fuggles [4.1%] - Boil 60 min |
Hops |
9 |
| 1.00 oz |
Fuggles [4.1%] - Boil 35 min |
Hops |
10 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
11 |
| 1.0 pkgs |
Nottingham Yeast (Lallemand #-) |
Yeast |
12 |
Taste Notes
The first brew with this recipe had a nice sweet maltyness with chocolate and coffee tones. It finished with a bit more bitterness than I prefer in a Stout.Notes
I used Chinook hops in the first brew which resulted in 36 IBU. My goal for the second brew for this recipe will be to tone down the IBU level to around 25.
2/28/2016: This brew was as outlined in the profile. The IBU has been toned down to achieve a more malty flavor. I soaked four vanilla beans in four ounces of 4 yr old Jim Beam for four days and have two eight inch charred oak spirals soaking in Jim Beam. The Vanilla/Jim Beam infusion and the two oak spirals will be added to the secondary on or about March 10. The spirals will be left in the secondary for six weeks, at which time they will be removed and the brew will be forced carbonated.This Recipe Has Not Been Rated
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