Big Imperial Coffee Vanilla Stout

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Starter Size

  • I use a large (3-3.9 liter) starter in high gravity beers.

  • I use a medium (2-2.9 liter) starter in high gravity beers.

  • I use a small (1-1.9 liter) starter in high gravity beers

  • I do not use a starter in high gravity beers.


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FCMalan

Member
Joined
Jun 3, 2013
Messages
6
Reaction score
1
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
Boiling Time (Minutes)
30
IBU
Medium Hop
Color
Black
Primary Fermentation (# of Days & Temp)
21 @ 20 Deg Celcius
Secondary Fermentation (# of Days & Temp)
30 @ 20 Deg Celcius
Additional Fermentation
None
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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