TwistedLiquidBrew
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP001
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.063
- Final Gravity
- 1.016
- Boiling Time (Minutes)
- 60
- IBU
- 37.76
- Color
- 40L
- Primary Fermentation (# of Days & Temp)
- 7
- Secondary Fermentation (# of Days & Temp)
- 14
- Tasting Notes
- Incredibly smooth with chocolate and coffee
This is my 5th iteration of this recipe. I started out wanting to replicate Buffalo Sweat from Tallgrass Brewing but I ended up taking my own path and I couldn't be happier with this brew. It's very smooth with upfront chocolate and coffee but not overpowering. For me, a stout is a year-round beer, not seasonal...so it's always on tap! Its by far and away my favorite beer that I've brewed...As far as the vanilla goes, I still can't detect it (I'm not very good at separating and detecting tastes/smells) but others say they can tell it's there...I think the beans I've been using are Grade B...I just ordered Grade A so maybe the next batch will have more of a vanilla presence.
A lot of stouts that I've tried have a bitterness about them that I don't care for. To move towards a much smoother taste, I went with Carafa I & II and Patagonia Black Pearl; all are dehusked grains which reduces the bitterness and astringency.
I added a 3rd tap to my kegerator for this brew; stout faucet and nitro setup! Pic attached of the pour! I still love watching each pour like I've never seen a Nitro beer served!
STATS:
Original Gravity: 1.063
Final Gravity: 1.016
ABV (standard): 6.1%
IBU (tinseth): 37.76
SRM (morey): 40
FERMENTABLES:
9 lb - United Kingdom - Maris Otter Pale (67.3%)
1 lb - Flaked Oats (7.5%)
1 lb - United Kingdom - Golden Naked Oats (7.5%)
12 oz - German - Carafa I (5.6%)
6 oz - German - Carafa II (2.8%)
6 oz - German - Carapils (2.8%)
6 oz - United Kingdom - Coffee Malt (2.8%)
8 oz - Patagonia Black Pearl (3.7%)
HOPS:
1 oz - Glacier, 60 min
1 oz - Glacier, 45 min
MASH GUIDELINES:
1) Temperature, Temp: 156 F, Time: 60 min
2) Temperature, Temp: 170 F, Time: 10 min
OTHER INGREDIENTS:
2 each - Vanilla Bean, Use: Secondary
4 oz - Cacao Nibs, Use: Secondary
12 oz - Lactose, Time: 0 min, Use: Boil
1 oz - Vanilla Powder Extract, Time: 0 min, Use: Boil
YEAST:
White Labs - California Ale Yeast WLP001
Fermentation Temp: 70 F
A lot of stouts that I've tried have a bitterness about them that I don't care for. To move towards a much smoother taste, I went with Carafa I & II and Patagonia Black Pearl; all are dehusked grains which reduces the bitterness and astringency.
I added a 3rd tap to my kegerator for this brew; stout faucet and nitro setup! Pic attached of the pour! I still love watching each pour like I've never seen a Nitro beer served!
STATS:
Original Gravity: 1.063
Final Gravity: 1.016
ABV (standard): 6.1%
IBU (tinseth): 37.76
SRM (morey): 40
FERMENTABLES:
9 lb - United Kingdom - Maris Otter Pale (67.3%)
1 lb - Flaked Oats (7.5%)
1 lb - United Kingdom - Golden Naked Oats (7.5%)
12 oz - German - Carafa I (5.6%)
6 oz - German - Carafa II (2.8%)
6 oz - German - Carapils (2.8%)
6 oz - United Kingdom - Coffee Malt (2.8%)
8 oz - Patagonia Black Pearl (3.7%)
HOPS:
1 oz - Glacier, 60 min
1 oz - Glacier, 45 min
MASH GUIDELINES:
1) Temperature, Temp: 156 F, Time: 60 min
2) Temperature, Temp: 170 F, Time: 10 min
OTHER INGREDIENTS:
2 each - Vanilla Bean, Use: Secondary
4 oz - Cacao Nibs, Use: Secondary
12 oz - Lactose, Time: 0 min, Use: Boil
1 oz - Vanilla Powder Extract, Time: 0 min, Use: Boil
YEAST:
White Labs - California Ale Yeast WLP001
Fermentation Temp: 70 F
