All Grain Yeast:
Wyeast 3787 Yeast Starter:
2 Liters Batch Size (Gallons):
5 Gallons Original Gravity:
1.091 Final Gravity:
55 Boiling Time (Minutes):
39 Primary Fermentation (# of Days & Temp):
3 Weeks Tasting Notes:
See bottom of post.
Vanilla Monk Stout
OG (hit 70% efficiency): 1.091
10 lb Maris Otter
1.5lb Dark Belgian Candi Syrup D2
1 lb Golden Naked Oats
1 lb Special B
1 lb Honey Malt
1 lb Victory Malt
1 lb Biscuit Malt
1 lb Midnight Wheat
½ lb Unmalted Wheat
½ lb Flaked Oats
.5oz Hungarian Heavy Toasted Oak and .5oz French Medium Toasted Oak soaked in 1 cup Whiskey
Wyeast Trappist High Gravity 3787
Mash at ~155 until iodine test says it’s good.
FWH 1 oz Pacific Gem pellets
With 15 minutes left, add 1 oz Pacific Gem pellets.
5 minutes before flameout add 1 oz Pacific Gem pellets.
Ferment at ~68
~2 days into fermentation, add Belgian Candi Syrup
Add the oak for ~7 days, starting when fermentation has slowed down considerably.
2L tarter made with Belgian Pilsner malt.
High mash temp led to low attenuation (~70%).
1 Week Tasting
Beer is wonderfully smooth, full-bodied, and subtle dark fruity Belgian undertones with a tannic edge from the oaking (~1.5 weeks). Pleasant roasty-ness but not burnt. Chocolate, mild coffee, toffee, toasted bread, caramel, and raisin. Expecting the tannic edge to mellow into pleasant vanilla over time. Delicious Russian imperial stout with well hidden alcohol. Could also be considered a darker, more bitter baltic porter. It sort of blends into both categories.
UPDATE: 1 month-the oak has turned into vanilla flavors. It's moderately carbonated, probably ~2 volumes of CO2. Despite the young age, 8.5% alcohol, and roasted flavors, it's positively poundable. I can't wait to see what it'll be like in a few months.