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Vanilla Chocolate Bourbon Stout

Method: Extract
Style: American Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Jeff Thier MS RD LDN
Calories: 278 calories (Per 12oz)
Carbs: 30.1 g (Per 12oz)

Created: Thursday December 31st 2015

Original Gravity:

1.083

Final Gravity:

1.023

ABV (standard):

7.8%

IBU (tinseth):

28.7

SRM (morey):

32.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	Liquid Malt Extract - Dark8 lb Liquid Malt Extract - Dark	35	30	61.5%
3 lb	Liquid Malt Extract - Extra Light3 lb Liquid Malt Extract - Extra Light	37	2.5	23.1%
11 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
0.50 lb	American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L	34	60	3.8%
0.50 lb	American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt)	33	1.8	3.8%
0.50 lb	American - Chocolate0.5 lb Chocolate	29	350	3.8%
0.50 lb	Flaked Oats0.5 lb Flaked Oats	33	2.2	3.8%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Pellet	5	Boil	60 min	16.81	40%
1 oz	Fuggles1 oz Fuggles Hops	Pellet	5	Boil	20 min	10.18	40%
0.50 oz	East Kent Goldings0.5 oz East Kent Goldings Hops	Pellet	5	Boil	5 min	1.68	20%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	East Kent Goldings (Pellet)	18.49	60%
1 oz	Fuggles (Pellet)	10.18	40%
2.50 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
2 oz	Vanilla Beans (2-3), split and soaked in 1/2 cup bourbon for 30 minutes	Flavor	Secondary	--
2 oz	Cocoa Nibs	Spice	Boil	5 min.
2 oz	Cocoa Nibs, soaked in bourbon (with vanilla beans)	Flavor	Secondary	--

Yeast

Danstar - Windsor Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	72%	Flocculation:	Medium
Optimum Temp:	64 - 70 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	1.25 (M cells / ml / ° P) 473 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

Add grains to muslin bag, tie open end. Steep grains in 45 minutes in 5.5 gallons hot water (150-155 degF); then remove muslin/grain bag.
Add liquid malt extracts and stir until uniform--may have to heat malt extract jars/bags in hot water to make less viscous and easier to pour.
Heat to boil, add hops/flavoring agents as organized (start at 60 minute mark, then stop/kick boil at 0 minute mark).
Cool as capable to equipment (if using ice, use 18# ice and remove 2.25 gallons water from start boil).
Pour wort in sanitized fermenter, pitch yeast as desired (at 68-85 deg F). Ferment (primary) for 2-3 weeks; add vanilla beans & cocoa nibs soaked in bourbon (you can add extra bourbon if you wish). Ferment (secondary) for 1-2 weeks. Rack and bottle, let bottle-prime for 10-14 days.

Last Updated and Sharing

1,601

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Public: Yup, Shared
Last Updated: 2015-12-31 14:58 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

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Heavy Metal Lawyer • 12/20/2018 at 05:52pm
Did this get as much bourbon flavor as you wanted? I am putting together a recipe for a cherry chocolate vanilla bourbon stout and am looking at your adjucts as a base.

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