Cream Vanilla Stout - Beer Recipe - Brewer's Friend

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Cream Vanilla Stout

239 calories 20.8 g 0.5 L
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 380 liters (fermentor volume)
Pre Boil Size: 400 liters
Post Boil Size: 390 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 99%
Calories: 239 calories (Per 0.5L)
Carbs: 20.8 g (Per 0.5L)
Created: Tuesday January 25th 2022
1.052
1.009
5.6%
23.3
34.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
50 kg Crisp Malting - Best Ale50 kg Best Ale 37.5 3 63.7%
10 kg Flaked Barley10 kg Flaked Barley 32 2.2 12.7%
5 kg Crisp Malting - Chocolate Malt5 kg Chocolate Malt 32.66 450 6.4%
3 kg Crisp Malting - Roasted Barley3 kg Roasted Barley - (late mash tun addition) 31.28 520 3.8%
3 kg Crisp Malting - Crystal Extra Dark - 120L3 kg Crystal Extra Dark - 120L 35 120 3.8%
7.50 kg Lactose (Milk Sugar)7.5 kg Lactose (Milk Sugar) 41 1 9.6%
78.50 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
300 g Columbus300 g Columbus Hops Leaf/Whole 12.74 Boil 60 min 23.31 100%
300 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
52.26 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
13.74 g Gypsum Water Agt Mash 1 hr.
25.68 g Salt Water Agt Mash 1 hr.
80 ml Lactic acid Water Agt Mash 0 min.
473 ml Vanilla extract Spice Primary 14 days
5 kg Cacao Nibs Water Agt Primary 14 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
300 Grams
Cost:
Attenuation (custom):
100%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 3666 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Home water (Harrogate)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
213 L Strike 76 °C 69 °C 60 min
265 L Fly Sparge 79 °C 70 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 387.2 L. Suggest reducing initial water volume to 45.4 L and adding 341.8 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 259.86 L 213
Strike water volume at mash thickness of 3 L/kg 213
Mash volume with grains 259.9
Grain absorption losses -71
Remaining sparge water volume (equipment estimates 241.2 L) 254
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 4.9
Pre boil volume (equipment estimates 387.2 L) 400
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.5
Post boil Volume (equipment estimates 380 L) 390
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 390 L) 380
Total: 467  
Equipment Profile Used: System Default
 
Notes

10 x 12g Packets distillers enzyme (Glucoamylase) added in Primary Fermentation

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  • Last Updated: 2022-03-11 15:18 UTC