Stout Ingredients?

[curtisj]

To all you experts out there.
I am making a stout (extract) and I was wondering of how you think this would work!

grains

1 lb roasted barley
1 lb chocolate malt
.75 lbs crystal 55
.33 lbs flaked barley

Extract
6 lbs light lme
1 lb light dme

Hops
1 oz Target (60 mins)
1 oz Goldings (25 mins)

Yeast
Safale S-04 Dry Ale Yeast

Rack to secondary over 2 tsps of vanilla extract.


Anythoughts?

 

[COLObrewer]

I'm no expert but it looks good to me.

 

[beerkrump]

Looks good.

The only thing I would suggest, and this is purely my preference because it is all about me, is back off the roasted barley to 0.75# and add 0.25# of black patent malt.

 

[ThePearsonFam]

Looks good to me but I've not used vanilla extract yet, so I don't know how much flavor that'll impart...

I'd probably add the .25# of BP too but I like a hint of the BP sharpness.

 

[McGreen]

That sounds VERY delicious!!! Bottle or keg?

 

[curtisj]

Bottle, I don't have any kegs yet haha

 

[PanzerBanana]

2 teaspoons isn't going to add much if any noticeable flavor through those malts. I'm assuming its a five gallon batch. Id suggest table spoons to give it a chance to come through.

 

[cclloyd]

I've done several vanilla stouts and what I've found works best (read - the result I like) is to rack onto 4 oz real vanilla extract at bottling time - but don't boil it with your priming sugar because you'll lose a lot of aromatics by doing so, and vanilla extract is alcohol based so there's no danger of introducing pathogens. Make sure you use real vanilla and not imitation - I've never tried using imitation but I just wouldn't. This will give you good aroma and flavor but not an overwhelming amount. It will fade somewhat over time too.