Fait of the Chocolate Vanilla Stout - Beer Recipe - Brewer's Friend

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Fait of the Chocolate Vanilla Stout

266 calories 26.6 g 12 oz
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Beer Stats
Method: Extract
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Eric Fait
Calories: 266 calories (Per 12oz)
Carbs: 26.6 g (Per 12oz)
Created: Wednesday September 27th 2017
1.080
1.019
8.1%
56.1
50.0
4.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Liquid Malt Extract - Dark6.6 lb Liquid Malt Extract - Dark 35 30 48.5%
3 lb Dry Malt Extract - Munich3 lb Dry Malt Extract - Munich 42 8 22.1%
9.60 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 7.4%
1 lb American - Chocolate1 lb Chocolate 29 350 7.4%
1 lb United Kingdom - Malted Naked Oats1 lb Malted Naked Oats 33 1.3 7.4%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 7.4%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 60 min 40.51 50%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 30 min 15.56 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Vanilla beans Spice Secondary 11 days
4 oz Whole Coffee Beans Flavor Secondary 11 days
4 oz cocoa nibs Flavor Secondary 7 days
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar       Amount: 8oz      
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
New Lenox tap water
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.28 g | 25.1 qt) 4.71 18.8  
Mash volume with grains (equipment estimates 6.28 g | 25.1 qt) 5.03 20.1  
Grain absorption losses (steeping) -0.5 -2  
Volume increase from sugar/extract (early additions) 0.79 3.2  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
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: 4.71 18.8
Equipment Profile Used: System Default
 
Notes

Steep grains for 20 minutes at 150 degrees, and sparge. Then mix in LME and DME before boil start.
Add cocoa nibs to secondary (day 7) then transfer from primary to secondary.
Add coffee and vanilla whole beans for last three days of secondary fermentation (day 11). Soak beans in bourbon for 15 minutes.

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  • Last Updated: 2018-09-27 13:23 UTC