Fermentalist
Active Member
Vanilla smoked Porter:
- 10.5 lbs American 2 row
- 1.1 lbs crystal 75L
-10.5 oz chocolate malt
- 5 oz peat smoked malt
- 1 1/4 cup light malt extract
- .7 oz Columbus hops (90 mins)
- .6 oz mt. hood hops (0 mins)
- .5 oz vanilla bean steeped 3 days in secondary.
WLP002 English ale yeast
Bitter Chocolate Oatmeal Stout
-14.5 lbs American 2 row
-2 lbs flaked oats
- 1.5 lbs chocolate malt
- 15 oz Crystal 15L
- 15 oz black malt
- 15 oz roasted barley
- 13 oz Carapils
- 1 oz Galena hops (90 mins)
- .8 oz ahtunam hops (90 mins)
- 3.25 cacoa nibs (90 mins)
WLP002 English Ale yeast.
Id like to combine these two recipes into one keeping the vanilla infusion in the secondary fermenter, the oatmeal and the cocoa nibs. I'm shooting for something like a Vanilla infused Chocolate Oatmeal Stout/Porter. I could keep the porter recipe and add cocoa nibs and oatmeal, or just infuse the stout with vanilla. Does anyone have any tips on combining the grain bill but keeping the total bill under 16 lbs? I'm really just looking for ideas on how to make the recipe unique. Any and all advice is appreciated.
- 10.5 lbs American 2 row
- 1.1 lbs crystal 75L
-10.5 oz chocolate malt
- 5 oz peat smoked malt
- 1 1/4 cup light malt extract
- .7 oz Columbus hops (90 mins)
- .6 oz mt. hood hops (0 mins)
- .5 oz vanilla bean steeped 3 days in secondary.
WLP002 English ale yeast
Bitter Chocolate Oatmeal Stout
-14.5 lbs American 2 row
-2 lbs flaked oats
- 1.5 lbs chocolate malt
- 15 oz Crystal 15L
- 15 oz black malt
- 15 oz roasted barley
- 13 oz Carapils
- 1 oz Galena hops (90 mins)
- .8 oz ahtunam hops (90 mins)
- 3.25 cacoa nibs (90 mins)
WLP002 English Ale yeast.
Id like to combine these two recipes into one keeping the vanilla infusion in the secondary fermenter, the oatmeal and the cocoa nibs. I'm shooting for something like a Vanilla infused Chocolate Oatmeal Stout/Porter. I could keep the porter recipe and add cocoa nibs and oatmeal, or just infuse the stout with vanilla. Does anyone have any tips on combining the grain bill but keeping the total bill under 16 lbs? I'm really just looking for ideas on how to make the recipe unique. Any and all advice is appreciated.
