06-25-2013, 06:40 PM
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Join Date: Jun 2013
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Big Imperial Coffee Vanilla Stout
Recipe Type: Extract
Yeast: Lalvin EC-1118
Yeast Starter: 250 ml Starter
Additional Yeast or Yeast Starter: None
Batch Size (Gallons): 4
Original Gravity: 1.085
Final Gravity: 1.03
IBU: Medium Hop
Boiling Time (Minutes): 30
Primary Fermentation (# of Days & Temp): 21 @ 20 Deg Celcius
Additional Fermentation: None
Secondary Fermentation (# of Days & Temp): 30 @ 20 Deg Celcius
Tasting Notes: Dark Chocolate. Dark Fruit. Mild Coffee. Vanilla hint. Caramel hint.
19 Liter Batch
1.8 KG Mangrove Jack's Export Stout Extract (Delicious)
1.5 KG DME
500 Grams Dextrose
30 Grams Saaz hops (muslin bag with initial boil)
5 Grams yeast nutrient
60 Grams / 500 ml Cold Brew Coffee.
1 Fresh vanilla Pod. (Steeped in 20 Y/O brandy)
70 Grams Caramel brown sugar diluted in 500 ml water. (hopefully impart a caramel flavor)
Safale S-04 (Starter 250 ml starter) I know it is too little. I will re-pitch halfway through fermentation.
20 Degrees Celsius
FG: 1.010 (Target)
FG: 1.03 (Real)
Low FG due to my own idiocy by not aerating wort and using a MUCH to small starter.
Anyway, It's great. please try it.