Pantless Thundergoose 
All Grain Recipe
Submitted By: dontknojack (Shared)
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| Brewer: HVJ | |
| Batch Size: 5.50 gal | Style: American Stout (20B) |
| Boil Size: 7.93 gal | Style Guide: BJCP 2015 |
| Color: 6.5 SRM | Equipment: BIAB - Unibrau |
| Bitterness: 25.8 IBUs | Boil Time: 70 min |
| Est OG: 1.082 (19.7° P) | Mash Profile: BIAB, Full Body |
| Est FG: 1.031 SG (7.8° P) | Fermentation: Ale, Two Stage |
| ABV: 6.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.00 gal |
Mississippi |
Water |
1 |
| 15.01 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 3.82 g |
Salt (Mash 60 min) |
Misc |
3 |
| 2.76 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
4 |
| 2.38 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
5 |
| 1.96 g |
Baking Soda (Mash 60 min) |
Misc |
6 |
| 10 lbs |
Maris Otter Malt (Muntons) (3.0 SRM) |
Grain |
7 |
| 1 lbs 12.00 oz |
Oats, Flaked (Briess) (1.4 SRM) |
Grain |
8 |
| 1 lbs |
Barley, Flaked (1.7 SRM) |
Grain |
9 |
| 8.00 oz |
Dextrin Malt (Simpsons) (0.7 SRM) |
Grain |
10 |
| 6.00 oz |
Biscuit Malt (23.0 SRM) |
Grain |
11 |
| 6.00 oz |
Victory Malt (biscuit) (Briess) (28.0 SRM) |
Grain |
12 |
| 2.00 oz |
Fuggle, U.S. [4.8%] - Boil 60 min |
Hops |
13 |
| 1 lbs 8.00 oz |
Milk Sugar (Lactose) [Boil for 15 min] [Boil] (0.0 SRM) |
Sugar |
14 |
| 1 lbs |
Corn Sugar (Dextrose) [Boil for 15 min] [Boil] (0.0 SRM) |
Sugar |
15 |
| 1.00 items |
Vanilla Beans (Boil 5 min) |
Misc |
16 |
| 1.0 pkgs |
English Ale (White Labs #WLP002) |
Yeast |
17 |
| 5.00 oz |
Cacao Nibs (Secondary 5 days) |
Misc |
18 |
| 3.00 oz |
Coffee Beans (whole) (Secondary 10 hours) |
Misc |
19 |
| 2.00 items |
Vanilla Beans (Secondary 10 days) |
Misc |
20 |
| 2.00 items |
Vanilla Beans (Bottling 10 days) |
Misc |
21 |
Notes
Added 9 gal distilled water to pot and mixed in water minerals
Once blended, I pulled out water into jugs to achieve target mash water level (~7.5 gal)
Also added 2 Tblsp of 5.2 Ph mash stabilizer to mash water
Conditioned grain with 3.44 oz (by weight) of water
1.056 post mash measured
1.045 post sparge (~1.5 gal water rinsed thru grainbed)
Lactose and Corn sugar added ~15 min left in boil
Vanilla Bean added around 4 min (struggled with split and scrape)
Measured 1.070 post boil with ~5.9 gal wort into fermenter
Pitched and set fridge to 55 degrees to start fermentation
Coffee added (Blood Lord, 5 oz for 10 hrs) with vanilla and cacao nibs
Bittered a bit
Added 12 oz lactose mix to keg to sweeten
2 Vanilla beans in final keg (5 total....1 in boil, 2 in Secondary, 2 in final keg)
1st Place Winner at Shine N' Brew
Best drinker at Biloxi Craft Brew Fest
Need to bolster mouthfeel
- Increase mash temp/malto or lactose...a bit flat on mouthfeel
- Go back to intelligentsia--lighter coffee blend to boast perfect flavor
- dial back vanilla in secondary and keep keg beans to push vanilla forwardThis Recipe Has Not Been Rated
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