I decided to play around with something between a stout and an ESB, with flavoring for a winter warmer. There's some weird backstory, but here's the recipe:
Rabo's Special Stout
Malt
3.3lb Briess Golden Light LME
3.3lb Briess Rye LME
1lb Chocolate Malt
1lb Biscuit Malt
Boil
30 - 4oz Gnome Vanilla Extract
30 - 1oz Cluster
15 - 1oz Cluster
10 - 1oz Sweet Orange Peel
10 - 1oz Nelson Sauvin
05 - 1oz Nelson Sauvin
Fermentation
WLP013 London Ale Yeast
2oz American Oak
Secondary
2oz American Oak
Month from when hydrometer reading on the primary evens out.
Rabo's Special Stout
Malt
3.3lb Briess Golden Light LME
3.3lb Briess Rye LME
1lb Chocolate Malt
1lb Biscuit Malt
Boil
30 - 4oz Gnome Vanilla Extract
30 - 1oz Cluster
15 - 1oz Cluster
10 - 1oz Sweet Orange Peel
10 - 1oz Nelson Sauvin
05 - 1oz Nelson Sauvin
Fermentation
WLP013 London Ale Yeast
2oz American Oak
Secondary
2oz American Oak
Month from when hydrometer reading on the primary evens out.
