Bourbon Vanilla Cream Session Stout - Beer Recipe - Brewer's Friend

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Bourbon Vanilla Cream Session Stout

188 calories 23 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Chad March
Calories: 188 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created: Thursday September 21st 2017
1.056
1.019
4.8%
40.3
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 57.1%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 16.3%
0.75 lb American - Caramel / Crystal 120L0.75 lb Caramel / Crystal 120L 33 120 6.1%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 6.1%
0.75 lb Lactose (Milk Sugar)0.75 lb Lactose (Milk Sugar) 41 1 6.1%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 4.1%
0.25 lb American - Black Malt0.25 lb Black Malt 28 500 2%
0.25 lb American - Midnight Wheat Malt0.25 lb Midnight Wheat Malt 33 550 2%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 14 Boil 45 min 25.36 33.3%
0.50 oz Sovereign0.5 oz Sovereign Hops Pellet 5.5 Boil 20 min 6.57 33.3%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 20 min 8.36 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Vanilla Beans Flavor Secondary 10 days
1 each Whirfloc Fining Boil 15 min.
2 oz Bourbon Flavor Secondary --
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 206 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced       CO2 Level: 2.1 Volumes
 
Target Water Profile
Portland, Oregon 2015 Report (Available in 2016)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
2 1 4 3 0 10
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.64 gal Temperature -- 104 °F 20 min
0.75 gal 3 quarts @ Boiling Temperature -- 125 °F 25 min
2.2 gal 6 quarts @ Boiling Temperature -- 150 °F 25 min
4.7 gal 4.7 gal @ 185 (F) Fly Sparge -- 185 °F 15 min
Starting Mash Thickness: 0.86 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 0.86 qt/lb 2.47 9.9  
Mash volume with grains 3.39 13.6  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 5.96 g | 23.8 qt) 6.41 25.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 6.81 g | 27.2 qt) 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 8.88 35.5
Equipment Profile Used: System Default
 
Notes

On or near the day you brew, split the vanilla beans and scrape the caviar into a glass or other container. Chop the bean husks into small chunks, roughly one inch long, and place them into the same container as the caviar. Pour in 1 to 2 ounces of a quality bourbon, enough to cover the vanilla pieces. Seal the container and let sit until ready for secondary fermentation. Once into secondary fermentation, pour the whole contents into the fermenter/secondary vessel.

Vanilla really needs a vehicle to get the flavor out. You could toss it in the beer, and it'll extract the flavor, but slower. Alcohol, and cream even are some of the best vehicles for getting the vanilla out of the beans.

This recipe is inspired by the Lights Out Stout from Worthy Brewing in Bend Oregon.

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  • Last Updated: 2017-09-21 18:30 UTC