Double Dugong (Imperial Vanilla Stout) - Beer Recipe - Brewer's Friend

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Double Dugong (Imperial Vanilla Stout)

244 calories 24.6 g 330 ml
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Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 50 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 23.2 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 63.5% (brew house)
Source: Randy Mosher Black Ice Stout
Rating:
5.00 (1 Review)

Calories: 244 calories (Per 330ml)
Carbs: 24.6 g (Per 330ml)
Created: Friday April 30th 2021
1.079
1.019
7.9%
36.8
39.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 kg Gladfield - American Ale Malt7.5 kg American Ale Malt 37.3 2.54 80.2%
0.65 kg Gladfield - Vienna Malt0.65 kg Vienna Malt 37.4 3.45 7%
0.50 kg Weyermann - Carafa Special Type III0.5 kg Carafa Special Type III - (late mash tun addition) 29.9 525 5.3%
0.40 kg Bestmalz - BEST Munich Dark 0.4 kg BEST Munich Dark 36.23 11 4.3%
0.30 kg Dingemans - Special B0.3 kg Special B - (late mash tun addition) 33.1 125 3.2%
9.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Yakima Valley Hops - Sabro25 g Sabro Hops Pellet 12.9 Boil 60 min 32.45 50%
25 g Yakima Valley Hops - Sabro25 g Sabro Hops Pellet 12.9 Hop Stand at 80 °C 20 min 4.35 50%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Brewtan B Water Agt Mash 65 min.
0.25 tsp Potassium Metabisulfite Water Agt Mash 65 min.
5 g Chalk Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1.20 g Gypsum Water Agt Mash 1 hr.
1.20 g Salt Water Agt Mash 1 hr.
1 each Whirlfloc Fining Mash 15 min.
0.50 tsp Brewtan B Other Boil 10 min.
7 g Fermaid AT Water Agt Boil 10 min.
1 each Vanilla Bean Spice Primary 5 days
0.50 tsp Gelatin Fining Kegging 2 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18.5 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 154 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.86 bar       Temp: 2 °C       CO2 Level: 2.75 Volumes
 
Target Water Profile
Porter Profile - Back of the Passage
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 33 44 57 142
Chalk - 5g
Epsom - 1g
Gypsum - 1.2g
Salt (Himalayan Pink Rock) - 1.2g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32.5 L Infusion 72 °C 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 38.3 L) 37.3
Mash volume with grains (equipment estimates 44.4 L) 43.4
Grain absorption losses -9.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 27
Boil off losses -4.8
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 23.1 L) 23.2
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 23.1 L) 23
Total: 37.3  
Equipment Profile Used: System Default
 
Notes

Batch # 3 - 14/5/23 (Eff.: 63.5%, Att.: 75%, ABV: 7.9%)

  • Mash vol.: 32.5 L, Pre-boil vol.: L, Batch vol.: 23 L
  • US-05 (2x yeast packs dry pitched)
    OG: 1079 (Refract.) 10 (Tilt)
    21/5/23: SG: 1020
    25/5/23: SG: 1018, added 175g whole beans (see photos) Brazilian from Evolve, 2 bourbon soaked split vanilla beans straight into fermenter and cold crashed to 10 C.
    28/5/23: Cold crashed to 1 C.
    29/5/23: Gelatin fined with 1/2 tsp in 1/4 cup 65 C water.
    30/5/23: Kegged and carbed.

    Batch # 2 - 1/8/21 (Eff.: 60%, Att.: %, ABV: %)
  • Mash vol.: 32.5 L, Pre-boil vol.: 27 L, Batch vol.: 21 L
  • US-05 (2x yeast packs dry pitched)
    OG: 1082 (Refract.) 10 (Tilt)
    Volume at boil was 27 rather than expected 28 L.
    Dark grains not cold steeped for this batch, added late to the mash instead.
    2/8/21 - SG: 1079
    6/8/21 - SG: 1024
    7/8/21 - SG: 1018 ferm temp upped slowly to 20 C.
    12/8/21 - SG: 1015, chilled 10 C added 1 split soaked vanilla bean.
    15/8/21 - Added 100g of whole coffee beans, Evolve house blend
    22/8/21 - Kegged and carbed, only had time to cold crash for a few hours.
    3/9/21 - Made for Andi's long table dinner which was cancelled, the boys at Evolve liked it. The coffee isn't as big as previous, 100g of whole beans seems to be pretty spot on for a nice background flavour.

    Batch #1 - 3/5/21 (Eff.: 58%, Att.: 81%, ABV: 8.1%)
  • Mash vol.: 32.5 L, Pre-boil vol.: 28 L, Batch vol.: 22 L
  • US-05 (2x yeast packs dry pitched)
    OG: 1076 (Refract.) 1074 (Tilt)
    Cold Mash: Carafa and Special B cold steeped (2 hop bags) in room temp 2.7 L of filtered water for 24hrs then strained to get 2L which is added to mash liquid.
    Substitutes:
    Gladfield Ale used but Gladfield American Ale listed
    Best Malz Caramel Munich 3
    7/5/21 - SG: 1025
    9/5/21 - SG: 1018
    12/5/21 - SG: 1015
    13/5/21 - SG: 1015
    14/5/21 - SG: 1014
    16/5/21 - SG: 1014, crashed to 10C added x2 vanilla beans (slit open) that had been soaking for months in bourbon and vanilla.
    20/5/21 - Cold crashed to 1 C.
    21/5/21 - Fined with1/2 tsp gelatin 150ml water.
    24/6/21 - This is delicious, make this again.
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  • Last Updated: 2023-05-30 06:33 UTC