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Old 01-23-2012, 05:29 PM   #1
matalec1984
Recipes 
 
Jul 2011
Shrewsbury, Ma
Posts: 106

Recipe Type: All Grain   
Yeast: wlp-013 London Ale   
Yeast Starter: yes   
Batch Size (Gallons): 5   
Original Gravity: 1.061   
Final Gravity: 1.016   
IBU: 25.6   
Boiling Time (Minutes): 60   
Color: 32 srm   
Primary Fermentation (# of Days & Temp): 7 @ 68   
Secondary Fermentation (# of Days & Temp): 7 @ 68   
Tasting Notes: Sweet Stout with hints of vanilla   

Grain Bill:

9 lbs 2-row (US)
14 oz. Crystal 120
8 oz. Melanoiden
7. oz Roasted Barley
6. oz Chocolate malt
4 oz Flaked Barley
4 oz. Carafa III
4 oz. Flaked Oats
8 oz. Rice Hulls

Hops:

.5 oz Warrior (60 min)
.5 oz Liberty (15 min)

Other Sugar etc.

1 lb. Lactose (60 min)
Irish Moss (10 min)
Tahitian Vanilla Bean (2 Beans 10 min)

Yeast:
White Labs 013 London Ale

Additional:
2 more tahitian Vanilla Beans added during Secondary.

This is one of my favorite recipes and a standard at my house. It's a little like a Left Hand Milk Stout with the addition of vanilla if I had to compare it to something.

Enjoy!
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Bottled:ESB, Rye Dog Pale Ale V.1, All the Kings Horses Pilsner v.1, Imperial Pumpkin Ale, Daywalker Red Ale v.1,Hazelnut Spiced Porter, 2009 Red Meritage, 2011 Dry Mead, 2009 New England Cyser, 2009 South African Shiraz, 2009 Chilean Chardonnay, 2011 Dry Johannisburg Riesling
Primary: Vanilla Milk stout v.2 and v.3, Chocolate Raspberry Port
Secondary:Italian Barolo, Cran-Blackberry Melomel, Peach Icewine
On Deck:Isla's Boon Strawberry Blonde v.1, Caramel Apple Mead

 
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Old 01-23-2012, 05:29 PM   #2
matalec1984
Recipes 
 
Jul 2011
Shrewsbury, Ma
Posts: 106

I did a slightly modded version of this the other day, changing the base malt to British 2-row and using WLP-005 British Ale yeast instead. Looking forward to doing a side by side comparison.
__________________
Bottled:ESB, Rye Dog Pale Ale V.1, All the Kings Horses Pilsner v.1, Imperial Pumpkin Ale, Daywalker Red Ale v.1,Hazelnut Spiced Porter, 2009 Red Meritage, 2011 Dry Mead, 2009 New England Cyser, 2009 South African Shiraz, 2009 Chilean Chardonnay, 2011 Dry Johannisburg Riesling
Primary: Vanilla Milk stout v.2 and v.3, Chocolate Raspberry Port
Secondary:Italian Barolo, Cran-Blackberry Melomel, Peach Icewine
On Deck:Isla's Boon Strawberry Blonde v.1, Caramel Apple Mead

 
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Old 01-29-2012, 07:05 PM   #3
Big-R
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Oct 2011
Seattle, WA
Posts: 20
Liked 1 Times on 1 Posts


Interested in knowing your thoughts on the after the mod...

 
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Old 01-29-2012, 08:28 PM   #4
matalec1984
Recipes 
 
Jul 2011
Shrewsbury, Ma
Posts: 106

I can tell you so far from my taste tests as I go along that the second version tastes much breadier. I imagine that is from the use of British 2-row versus the U.S. They have both been in secondary for about a week so far, I will be kegging them in a few days.

more to come.
__________________
Bottled:ESB, Rye Dog Pale Ale V.1, All the Kings Horses Pilsner v.1, Imperial Pumpkin Ale, Daywalker Red Ale v.1,Hazelnut Spiced Porter, 2009 Red Meritage, 2011 Dry Mead, 2009 New England Cyser, 2009 South African Shiraz, 2009 Chilean Chardonnay, 2011 Dry Johannisburg Riesling
Primary: Vanilla Milk stout v.2 and v.3, Chocolate Raspberry Port
Secondary:Italian Barolo, Cran-Blackberry Melomel, Peach Icewine
On Deck:Isla's Boon Strawberry Blonde v.1, Caramel Apple Mead

 
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