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

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Vanilla Bourbon Milk Stout

215 calories 26.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Andy Memmott
Calories: 215 calories (Per 330ml)
Carbs: 26.1 g (Per 330ml)
Created: Saturday February 15th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg New Zealand - Ale Malt5 kg Ale Malt 37.4 3.05 68.9%
1 kg New Zealand - Medium Crystal Malt1 kg Medium Crystal Malt 35.4 56.35 13.8%
0.40 kg New Zealand - Dark Chocolate Malt0.4 kg Dark Chocolate Malt 32.7 659.9 5.5%
0.15 kg Toffee Malt0.15 kg Toffee Malt 38.8 5.33 2.1%
0.15 kg German - Carafa II0.15 kg Carafa II 32 425 2.1%
0.20 kg Rice Hulls0.2 kg Rice Hulls 0 0 2.8%
0.21 kg Lactose (Milk Sugar)0.21 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 2.9%
0.15 kg US - Flaked Oats0.15 kg Flaked Oats 33 2.2 2.1%
7.26 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Fuggles10 g Fuggles Hops Pellet 4.3 Boil 60 min 4.46 12.5%
35 g Fuggles35 g Fuggles Hops Pellet 5.7 Boil 60 min 20.67 43.8%
35 g Goldings35 g Goldings Hops Pellet 4.8 Boil 60 min 17.41 43.8%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
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 (custom):
69.7%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 135 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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 Description Type Start Temp Target Temp Time
21 L Strike 68 °C 67 °C 60 min
21 L Infusion -- 67 °C 60 min
15 L Sparge -- 76 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21.2
Mash volume with grains 25.8
Grain absorption losses -7.1
Remaining sparge water volume (equipment estimates 18.6 L) 14.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.8 L) 28
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 23 L) 24
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 23
Total: 36  
Equipment Profile Used: System Default
 
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: 2021-08-01 09:55 UTC
  • Snapshot Created: 2020-02-15 01:07 UTC
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