Vanilla Chocolate Bourbon Stout - Beer Recipe - Brewer's Friend

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Vanilla Chocolate Bourbon Stout

278 calories 30.1 g 12 oz
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Beer Stats
Method: Extract
Style: American Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Jeff Thier MS RD LDN
Calories: 278 calories (Per 12oz)
Carbs: 30.1 g (Per 12oz)
Created: Thursday December 31st 2015
1.083
1.023
7.8%
28.7
32.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Liquid Malt Extract - Dark8 lb Liquid Malt Extract - Dark 35 30 61.5%
3 lb Liquid Malt Extract - Extra Light3 lb Liquid Malt Extract - Extra Light 37 2.5 23.1%
11 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 3.8%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.8%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 3.8%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 3.8%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 16.81 40%
1 oz Fuggles1 oz Fuggles Hops Pellet 5 Boil 20 min 10.18 40%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 5 min 1.68 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Vanilla Beans (2-3), split and soaked in 1/2 cup bourbon for 30 minutes Flavor Secondary --
2 oz Cocoa Nibs Spice Boil 5 min.
2 oz Cocoa Nibs, soaked in bourbon (with vanilla beans) Flavor Secondary --
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 473 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.92 g | 23.7 qt) 5.82 23.3  
Mash volume with grains (equipment estimates 5.92 g | 23.7 qt) 5.98 23.9  
Grain absorption losses (steeping) -0.25 -1  
Volume increase from sugar/extract (early additions) 0.93 3.7  
Pre boil volume (equipment estimates 6.59 g | 26.4 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.82 23.3
Equipment Profile Used: System Default
 
Notes

Add grains to muslin bag, tie open end. Steep grains in 45 minutes in 5.5 gallons hot water (150-155 degF); then remove muslin/grain bag.
Add liquid malt extracts and stir until uniform--may have to heat malt extract jars/bags in hot water to make less viscous and easier to pour.
Heat to boil, add hops/flavoring agents as organized (start at 60 minute mark, then stop/kick boil at 0 minute mark).
Cool as capable to equipment (if using ice, use 18# ice and remove 2.25 gallons water from start boil).
Pour wort in sanitized fermenter, pitch yeast as desired (at 68-85 deg F). Ferment (primary) for 2-3 weeks; add vanilla beans & cocoa nibs soaked in bourbon (you can add extra bourbon if you wish). Ferment (secondary) for 1-2 weeks. Rack and bottle, let bottle-prime for 10-14 days.

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  • Last Updated: 2015-12-31 14:58 UTC