Big Imperial Coffee Vanilla Stout - Home Brew Forums
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View Poll Results: Starter Size
I use a large (3-3.9 liter) starter in high gravity beers. 0 0%
I use a medium (2-2.9 liter) starter in high gravity beers. 0 0%
I use a small (1-1.9 liter) starter in high gravity beers 0 0%
I do not use a starter in high gravity beers. 1 100.00%
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Old 06-25-2013, 06:40 PM   #1
FCMalan
Recipes 
 
Jun 2013
Posts: 6
Liked 1 Times on 1 Posts


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   
Color: Black   
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

Primary:
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

Secondary:
60 Grams / 500 ml Cold Brew Coffee.
1 Fresh vanilla Pod. (Steeped in 20 Y/O brandy)

Batch Prime:
70 Grams Caramel brown sugar diluted in 500 ml water. (hopefully impart a caramel flavor)

Yeast:
Safale S-04 (Starter 250 ml starter) I know it is too little. I will re-pitch halfway through fermentation.

Temperature:
20 Degrees Celsius

OG: 1.085
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.



 
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