AndytheBeave
Well-Known Member
So I was thinking that I could get an interesting Irish cream type flavour in a stout by incorporating Irish whiskey soaked oak chips and vanilla.
I am sure someone has tried something similar to this, but I would love a bit of feedback. I am going to try it out in the next couple of weeks but I am new to brewing stouts.
HOME BREW RECIPE:
Title: (Not Bailey's) Irish Cream Stout
Brew Method: All Grain
Style Name: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.044
Efficiency: 65%
STATS:
Original Gravity: 1.059
Final Gravity: 1.018
ABV (standard): 5.43%
IBU (tinseth): 22.24
SRM (morey): 40
Days in Primary: Until it's done fermenting plus 3 days
Days in Secondary: 12-14 Days
FERMENTABLES:
9 lb - Pale 2-Row (65.5%)
1.5 lb - Biscuit (10.9%)
1 lb - Caramel / Crystal 120L (7.3%)
1 lb - Chocolate Malt (7.3%)
0.5 lb - Roasted Barley (3.6%)
0.75 lb - Lactose (Milk Sugar) (5.5%) (added at flame out)
HOPS:
1 oz - Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 60 min, IBU: 16.48
0.5 oz - Fuggles, Type: Leaf/Whole, AA: 4.5, Use: Boil for 30 min, IBU: 5.76
Other:
2 oz of oak chips soaked in Irish Whiskey - added to secondary
4 vanilla beans - added to secondary
4 oz of espresso - added to secondary
MASH GUIDELINES:
1) Infusion, Temp: 154 F, Time: 60 min, Amount: 16.25 qt
2) Batch Sparge, Temp: 170 F, Time: 10 min, Amount: enough to meet boil volume of 7.5 Gallons
Starting Mash Thickness: 1.25 qt/lb
YEAST:
2 Pkgs re-hydrated Nottingham Ale Yeast
Form: Dry
Attenuation (avg): 77%
Flocculation: High
Optimum Temp: 57 - 70 F
Fermentation Temp: 66 F
Pitch Rate: 0.5 (M cells / ml / deg P)
I am sure someone has tried something similar to this, but I would love a bit of feedback. I am going to try it out in the next couple of weeks but I am new to brewing stouts.
HOME BREW RECIPE:
Title: (Not Bailey's) Irish Cream Stout
Brew Method: All Grain
Style Name: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.044
Efficiency: 65%
STATS:
Original Gravity: 1.059
Final Gravity: 1.018
ABV (standard): 5.43%
IBU (tinseth): 22.24
SRM (morey): 40
Days in Primary: Until it's done fermenting plus 3 days
Days in Secondary: 12-14 Days
FERMENTABLES:
9 lb - Pale 2-Row (65.5%)
1.5 lb - Biscuit (10.9%)
1 lb - Caramel / Crystal 120L (7.3%)
1 lb - Chocolate Malt (7.3%)
0.5 lb - Roasted Barley (3.6%)
0.75 lb - Lactose (Milk Sugar) (5.5%) (added at flame out)
HOPS:
1 oz - Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 60 min, IBU: 16.48
0.5 oz - Fuggles, Type: Leaf/Whole, AA: 4.5, Use: Boil for 30 min, IBU: 5.76
Other:
2 oz of oak chips soaked in Irish Whiskey - added to secondary
4 vanilla beans - added to secondary
4 oz of espresso - added to secondary
MASH GUIDELINES:
1) Infusion, Temp: 154 F, Time: 60 min, Amount: 16.25 qt
2) Batch Sparge, Temp: 170 F, Time: 10 min, Amount: enough to meet boil volume of 7.5 Gallons
Starting Mash Thickness: 1.25 qt/lb
YEAST:
2 Pkgs re-hydrated Nottingham Ale Yeast
Form: Dry
Attenuation (avg): 77%
Flocculation: High
Optimum Temp: 57 - 70 F
Fermentation Temp: 66 F
Pitch Rate: 0.5 (M cells / ml / deg P)
