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Old 03-14-2011, 04:14 AM   #1
coryforsenate
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Jul 2009
College Station, TX
Posts: 326
Liked 6 Times on 6 Posts


Recipe Type: All Grain   
Yeast: Wyeast 3787   
Yeast Starter: 2 Liters   
Batch Size (Gallons): 5 Gallons   
Original Gravity: 1.091   
Final Gravity: 1.027   
IBU: 55   
Boiling Time (Minutes): 60   
Color: 39   
Primary Fermentation (# of Days & Temp): 3 Weeks   
Tasting Notes: See bottom of post.   

Vanilla Monk Stout

IBU: 55
OG (hit 70% efficiency): 1.091
FG: 1.027
SRM: 39
ABV: 8.5%




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
lb Unmalted Wheat
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.

http://img215.imageshack.us/i/img0017if.jpg

http://img46.imageshack.us/i/img0018ok.jpg
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Bottled
Merlot Barrel Russian Imperial Stout
Vanilla Belgian Stout
Hefeweizen
Hard Cider
Tripel w/wine tannins
Weizenbock


Primary
Dark Strong
Tripel

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Old 02-14-2014, 03:22 PM   #2
OhSoHumuLonely
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Jun 2013
State College, PA
Posts: 119
Liked 2 Times on 2 Posts


Any chance you could let me know how this turned out?
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Isohumulone - Bitter beer is better beer.

 
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