Caramel Vanilla Stout - Beer Recipe - Brewer's Friend

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Caramel Vanilla Stout

272 calories 21.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 35% (brew house)
Source: PocoPicante
Calories: 272 calories (Per 330ml)
Carbs: 21.7 g (Per 330ml)
Created: Monday March 25th 2019
1.089
1.013
9.9%
107.2
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg American - Pale 2-Row8 kg Pale 2-Row 37 1.8 64%
0.50 kg American - Chocolate0.5 kg Chocolate 29 350 4%
0.50 kg American - Roasted Barley0.5 kg Roasted Barley 33 300 4%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 4%
0.50 kg Viking - Viking Crystal 1500.5 kg Viking Crystal 150 35 76.2 4%
2 kg Cane Sugar2 kg Cane Sugar 46 0 16%
0.50 kg United Kingdom - Black Patent0.5 kg Black Patent 27 525 4%
12.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70 g Galena70 g Galena Hops Leaf/Whole 13 Boil 60 min 87.11 50%
35 g Northern Brewer35 g Northern Brewer Hops Leaf/Whole 7.8 Boil 30 min 20.08 25%
35 g Northern Brewer35 g Northern Brewer Hops Leaf/Whole 7.8 Boil 0 min 25%
140 g / $ 0.00
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 157 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
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
22 L Steeping -- 68 °C 60 min
10 L Temperature -- 100 °C 60 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 32.6
Mash volume with grains 39.5
Grain absorption losses -10.5
Remaining sparge water volume (equipment estimates 5 L) 6.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.2
Pre boil volume (equipment estimates 27.4 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 21
Going into fermentor 21
Total: 38.7  
Equipment Profile Used: System Default
 
Notes

For the Cane Sugar.
Half is meltet slowly in a pot until its carmelized.
Go for a dark brown color but be careful nut to burn it.
Add 1 liter of water and the rest of the sugar.
Add 5 vanilla pods. Let it simmer for an hour while the mash is boiling.
Let it cool and ad to mash in fermentor.

For extra taste you can add orange peels, mandarin, lemon or other fruits to the sugar boil.

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  • Public: Yup, Shared
  • Last Updated: 2019-03-25 12:55 UTC