- Recipe Type
- All Grain
- Yeast
- S-04
- Yeast Starter
- No
- Additional Yeast or Yeast Starter
- Two packets of yeast
- Batch Size (Gallons)
- 3
- Original Gravity
- 1.082
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 81 (Estimated)
- Color
- Black ( SRM 40.48)
- Primary Fermentation (# of Days & Temp)
- 14-21 Days @ 65
- Secondary Fermentation (# of Days & Temp)
- 14-21 Days @ 70
- Additional Fermentation
- None
- Tasting Notes
- Oaky, vanilla, chocolate, with a hint of spiciness from the rye
This is for a 3 gallon batch as I only have a 3 gallon carboy to use at the moment.
8 lb Two Row or base malt of your choice. Maris Otter, Pearl, etc.
1 lb Rye Malt
1 lb Chocolate Malt
.75 lb Flaked Oats toasted for 30 min @ 325F
Mash @ 154-156 for 1 hour
1 oz Columbus hops @ 60 min
1 oz Cluster hops @ 15 min
2 packets of S-04 or make a starter with the liquid yeast of choice
Ferment for 2 weeks at 60-65F.
Combine 2 sliced vanilla beans with 1/2-1 oz oak chips and sanitize in 4 oz bourbon or spirit of your choice. Add to primary fermenter for an additional 2-3 weeks. Should be ready for bottling or kegging at that point, but if the flavor is not as intense as you would like you can let it sit for longer.
Enjoy!
8 lb Two Row or base malt of your choice. Maris Otter, Pearl, etc.
1 lb Rye Malt
1 lb Chocolate Malt
.75 lb Flaked Oats toasted for 30 min @ 325F
Mash @ 154-156 for 1 hour
1 oz Columbus hops @ 60 min
1 oz Cluster hops @ 15 min
2 packets of S-04 or make a starter with the liquid yeast of choice
Ferment for 2 weeks at 60-65F.
Combine 2 sliced vanilla beans with 1/2-1 oz oak chips and sanitize in 4 oz bourbon or spirit of your choice. Add to primary fermenter for an additional 2-3 weeks. Should be ready for bottling or kegging at that point, but if the flavor is not as intense as you would like you can let it sit for longer.
Enjoy!
