bricksnbrews
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- Dec 6, 2014
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This is my first time posting a recipe, so here goes....
HOME BREW RECIPE:
Title: Java and Vanilla Bean Imperial Stout
Brew Method: All Grain
Style Name: American Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.070
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.095
Final Gravity: 1.027
ABV (standard): 8.97%
IBU (tinseth): 47.86
SRM (morey): 40
FERMENTABLES:
16 lb - American - Pale 2-Row (83.1%)
1.25 lb - American - Roasted Barley (6.5%)
1 lb - American - Chocolate (5.2%)
1 lb - Belgian - Special B (5.2%)
HOPS:
0.5 oz - Millenium, Type: Pellet, AA: 25, Use: Boil for 60 min, IBU: 36.21
2 oz - Goldings, Type: Pellet, AA: 4.5, Use: Boil for 10 min, IBU: 9.45
2 oz - Goldings, Type: Pellet, AA: 4.5, Use: Boil for 2 min, IBU: 2.2
MASH GUIDELINES:
1) Infusion, Temp: 152 F, Time: 60 min, Amount: 21 qt
2) Fly Sparge, Temp: 170 F, Amount: 14 qt
Starting Mash Thickness: 1.1 qt/lb
OTHER INGREDIENTS:
1 each - Irish moss, Time: 5 min, Type: Fining, Use: Boil
1 oz - coffee grounds, Time: 1 min, Type: Flavor, Use: Boil
2 each - vanilla bean, Time: 1 min, Type: Flavor, Use: Boil
YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: Yes
Form: Dry
Attenuation (avg): 72%
Flocculation: Medium
Optimum Temp: 59 - 75 F
Fermentation Temp: 70 F
NOTES:
Slice vanilla beans open and scrape insides into a muslin bag with the coffee to throw in at flame out. I let it sit in while I whirlpool and move to fermenter only.
Generated by Brewer's Friend - http://www.brewersfriend
I personally use organic vanilla beans from Madagascar and from the same health food place get some really nice dark roast coffee grounds. This method gives it a good coffee taste without being to over bearing (but I love coffee). Also I use two packets of the us-05 and make a killer starter. It seems to rip through this one no problem. This is one of my favorite beers by far, and only my first recipe I've come up with.
HOME BREW RECIPE:
Title: Java and Vanilla Bean Imperial Stout
Brew Method: All Grain
Style Name: American Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.070
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.095
Final Gravity: 1.027
ABV (standard): 8.97%
IBU (tinseth): 47.86
SRM (morey): 40
FERMENTABLES:
16 lb - American - Pale 2-Row (83.1%)
1.25 lb - American - Roasted Barley (6.5%)
1 lb - American - Chocolate (5.2%)
1 lb - Belgian - Special B (5.2%)
HOPS:
0.5 oz - Millenium, Type: Pellet, AA: 25, Use: Boil for 60 min, IBU: 36.21
2 oz - Goldings, Type: Pellet, AA: 4.5, Use: Boil for 10 min, IBU: 9.45
2 oz - Goldings, Type: Pellet, AA: 4.5, Use: Boil for 2 min, IBU: 2.2
MASH GUIDELINES:
1) Infusion, Temp: 152 F, Time: 60 min, Amount: 21 qt
2) Fly Sparge, Temp: 170 F, Amount: 14 qt
Starting Mash Thickness: 1.1 qt/lb
OTHER INGREDIENTS:
1 each - Irish moss, Time: 5 min, Type: Fining, Use: Boil
1 oz - coffee grounds, Time: 1 min, Type: Flavor, Use: Boil
2 each - vanilla bean, Time: 1 min, Type: Flavor, Use: Boil
YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: Yes
Form: Dry
Attenuation (avg): 72%
Flocculation: Medium
Optimum Temp: 59 - 75 F
Fermentation Temp: 70 F
NOTES:
Slice vanilla beans open and scrape insides into a muslin bag with the coffee to throw in at flame out. I let it sit in while I whirlpool and move to fermenter only.
Generated by Brewer's Friend - http://www.brewersfriend
I personally use organic vanilla beans from Madagascar and from the same health food place get some really nice dark roast coffee grounds. This method gives it a good coffee taste without being to over bearing (but I love coffee). Also I use two packets of the us-05 and make a killer starter. It seems to rip through this one no problem. This is one of my favorite beers by far, and only my first recipe I've come up with.
