Vanilla Bourbon Milk Stout

Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Andy Memmott
Calories: 225 calories (Per 330ml)
Carbs: 26.5 g (Per 330ml)

Created: Tuesday May 28th 2019

by MeemoNZ

OG: 1.069 FG: 1.023 ABV: 6.2% IBU: 43

Original Gravity:

1.072

Final Gravity:

1.023

ABV (standard):

6.4%

IBU (tinseth):

40.8

SRM (morey):

49.9

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	New Zealand - Ale Malt5 kg Ale Malt	37.4	3.05	72.5%
1 kg	New Zealand - Medium Crystal Malt1 kg Medium Crystal Malt	35.4	56.35	14.5%
0.40 kg	New Zealand - Dark Chocolate Malt0.4 kg Dark Chocolate Malt	32.7	659.9	5.8%
0.15 kg	New Zealand - Toffee Malt0.15 kg Toffee Malt	38.8	5.33	2.2%
0.15 kg	German - Carafa II0.15 kg Carafa II	32	425	2.2%
0.20 kg	Rice Hulls0.2 kg Rice Hulls	0	0	2.9%
6.90 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
40 g	Fuggles40 g Fuggles Hops	Pellet	4.5	Boil	60 min	21.78	53.3%
35 g	Goldings35 g Goldings Hops	Pellet	4.5	Boil	60 min	19.05	46.7%
75 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
40 g	Fuggles (Pellet) 40 g Fuggles (Pellet) Hops	21.78	53.3%
35 g	Goldings (Pellet) 35 g Goldings (Pellet) Hops	19.05	46.7%
75 g / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
200 g	Lactose	Other	Boil	10 min.
10 g	Vanilla pods, split	Water Agt	Secondary	0 min.
100 g	Bourbon chips	Water Agt	Mash	0 min.

Yeast

White Labs - English Ale Yeast WLP002

Amount:	1 Each	Cost:
Attenuation (avg):	66.5%	Flocculation:	Very High
Optimum Temp:	18 - 20 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 123 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.9 Volumes

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	Type	Start Temp	Target Temp	Time
21.39 L	Infusion	--	67 °C	90 min
10 L	Sparge	--	70 °C	--
Starting Mash Thickness: 3.1 L/kg

Quick Water Requirements

Water	Liters
Strike water volume at mash thickness of 3.1 L/kg	21.4
Mash volume with grains	25.9
Grain absorption losses	-6.9
Remaining sparge water volume (equipment estimates 12.5 L)	12.4
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 26.1 L)	26
Boil off losses	-5.7
Hops absorption losses (first wort, boil, aroma)	-0.4
Post boil Volume (equipment estimates 20 L)	23
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 23 L)	20
Total:	33.8
Equipment Profile Used:	System Default

Date	Days	Event	Gravity	Volume	Temp	Updated	Comment
6/10/2019 4:27 AM over 5 years ago	+2	Pre-Boil Gravity	1.072	25 Liters	21 °C	2/20/2021 3:43 AM over 3 years ago
6/10/2019 4:27 AM over 5 years ago	+2	Brew Day Complete	1.072	20 Liters	21 °C	2/20/2021 3:43 AM over 3 years ago
6/24/2019 8:49 AM over 5 years ago	+16	Packaged	1.020	19 Liters		2/20/2021 3:43 AM over 3 years ago	2 x 10L kegs: 1x 10L Keg @ 5 psi / 60 shakes. Left at ~5psi 1x 10L keg (~8.5L) @ 30 psi / 100 shakes. Left @ 30 psi

Notes

During primary fermentation, split 2-3 fresh vanilla pods add into a glass jar with bourbon oak chips, add 50-100ml bourbon. Ensure glass jar has air tight lid.

After fermentation has finished, move into secondary fermenter. Drain bourbon - retaining vanilla beans & oak chips. Put chips & beans into hop bag, place in secondary fermenter for 5-7 days.

Optional: When kegging, split another 1-3 vanilla pods and add to keg.

Keg condition for 7-10 days before serving.

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Last Updated: 2019-09-22 20:54 UTC

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Vanilla Bourbon Milk Stout