Imperial Vanilla Milk Stout

All Grain Recipe

Submitted By: tworley (Shared)
Members can download and share recipes

Brewer: Todd Colston
Batch Size: 5.00 galStyle: Imperial Stout (20C)
Boil Size: 6.30 galStyle Guide: BJCP 2015
Color: 41.7 SRMEquipment: Pot and Cooler (13 Gal/37.8 L) - All Grain
Bitterness: 55.5 IBUsBoil Time: 60 min
Est OG: 1.079 (19.1° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.022 SG (5.6° P)Fermentation: My Aging Profile
ABV: 7.5%Taste Rating: 30.0

Amount Name Type #
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
2 lbs 3.00 oz Barley, Flaked (1.7 SRM) Grain 2
10.00 oz Chocolate Malt (350.0 SRM) Grain 3
10.00 oz Pale Chocolate (250.0 SRM) Grain 4
8.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5
8.00 oz Roasted Barley (300.0 SRM) Grain 6
6.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7
1.00 oz Magnum [14.0%] - Boil 60 min Hops 8
1.00 Whirlfloc Tablet (Boil 10 min) Misc 9
1.00 oz Cascade [5.5%] - Boil 10 min Hops 10
1.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 11
8.00 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 12

Taste Notes

12/12/2015 Added milk sugar at 10 min. Ended up with a little more than I wanted. 1.073 Taste: really nutty wort with toffee and coffee candy flavors. Bitter roasty. Very nice. Think it's going to turn out carmaly but I really didn't set out to do a dry stout so there you go... I wanted something more in between but I really think I wanted some form of dry stout. Not sure though! This is my first stout so. We'll see. Lingerling flavors: coffee roast and super dark chocolate milk. 12/16/2015 Not sweet, roasty, coffee, smells a little carmely. More coffee than anything. I like that. There's some astringency but it could be due to young beer. This brew session was pretty spot on. The only thing I can think of is my thermometer calibration or this damn hard ass water. 1.051 = 12.6 12/20/2015 Gravity is too high, but it doesn't seem like it didn't ferment out. Not sure what's going on. Could be the milk sugar that is freaking out my refractometer. 1.052 = 12.9 1/3/2015 1.040 Didn't ferment out or I didn't account for milk sugar. Tastes like it did ferment out, however, I know it didn't do enough. Probably based on my way over gravity starter that I've been following for fucking forever. Anyway, tastes pretty good as is. Don't worry, make it better next time. Taste: Nose - Sweet coffee, almost like Vietnamese coffee. Chocolate coffee, and toffee notes. Start - Pretty sweet up front. There's a little roasty bitterness which is quite nice. A little effervescence from the secondary. Mids - Mids are more bitter with the sweetness balancing out. Body is pretty good. Not as full as it should but it's the most I've brewed before. Milk sugar helped on that one. Finish - Bitter chocolate and cofee at the end. Ends dry. I like it.


Add one vanilla bean w/ seeds removed in secondary. Age for at least 1 week.

This Recipe Has Not Been Rated

This website is using cookies. More info. That's Fine