Deep Playa Vanilla Espresso Stout - Recipe

Deep Playa Vanilla Espresso Stout (1 ratings)

Brewer: Jon Pauletto
Batch Size: 13.00 gal	Style: American Stout (13E)
Boil Size: 16.56 gal	Style Guide: BJCP 2008
Color: 58.0 SRM	Equipment: CSB Equipment
Bitterness: 42.6 IBUs	Boil Time: 60 min
Est OG: 1.073 (17.8° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.020 SG (5.0° P)	Fermentation: Ale, Two Stage
ABV: 7.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
13.00 gal	Portland OR	Water	1
26 lbs 10.03 oz	Caramel/Crystal Malt - 40L (40.0 SRM)	Grain	2
7 lbs 3.13 oz	Brown Malt (65.0 SRM)	Grain	3
3 lbs 11.61 oz	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	4
1 lbs 3.44 oz	Chocolate Malt (350.0 SRM)	Grain	5
1 lbs 0.10 oz	Black (Patent) Malt (500.0 SRM)	Grain	6
2.92 oz	Magnum [12.0%] - Boil 60 min	Hops	7
3.0 pkgs	American Ale Yeast Blend (White Labs #WLP060)	Yeast	8
1.50 lbs	Coffee Beans (Secondary 7 days)	Misc	9
1.00 items	Vanilla Bean (Secondary 7 days)	Misc	10

This is probably one of my favorite beers using grains and extracts.