Hi everyone,
I am looking on some opinions for the vanilla coffee stout recipe I drew up today. The recipe is based off of Papazian's Armanian Imperial Stout (It is in the complete joy of home brewing). I made some changes to go for a less bitter beer (changed the hops) and then added so that it has a vanilla and coffee kick.
Recipe:
6.6 lbs Muttons Old Ale Kit(hopped malt extract syrup)
3.3 lbs plain light malt extract syrup
1/2 lb black penant malt
1/2 lb roasted barley
3 tbsp gypsum (added with the malt extract)
1/2 lb coarse ground coffee (left overnight in 24oz. of room temp water and added after initial fermentation has stopped and it is settling. I may try to get a secondary fermenter... but I may just add it to the primary since right now it is all I have)
1 oz. Vanilla extract (mixed in with the priming sugar and water solution after it has boiled and before it drastically cools).
1.75 oz Nothern Brewer Hop Pellets @ 45 min
.75 oz Cascade hops @ 1 min
Would I be better off with some other dark malt extract instead of the muttons if I am going for a less bitter version of Papazians stout? What about the hops and the amounts?
Do I really need the gypsum? My water kinda sucks so I use bottled spring water from the store.... and I don't know what the gypsum will do other than change the water. If I do need the gypsum where do I get it? Would it be available at my home brew store?
What do you think about what I am doing with the vanilla extract? I was going to do 2 split vanilla beans in some vodka for a week.... but I can't find a decent vanilla bean source anywhere.
Any other comments? If this recipe sounds like a terrible idea let me know. It is my third batch and the first time I tried to change things up a bit with recipes (still haven't written my own yet... I am getting there haha).
I am posting this from my iPhone so I am sorry if any of this is unclear. I can clarify further if needed.
Thanks!
I am looking on some opinions for the vanilla coffee stout recipe I drew up today. The recipe is based off of Papazian's Armanian Imperial Stout (It is in the complete joy of home brewing). I made some changes to go for a less bitter beer (changed the hops) and then added so that it has a vanilla and coffee kick.
Recipe:
6.6 lbs Muttons Old Ale Kit(hopped malt extract syrup)
3.3 lbs plain light malt extract syrup
1/2 lb black penant malt
1/2 lb roasted barley
3 tbsp gypsum (added with the malt extract)
1/2 lb coarse ground coffee (left overnight in 24oz. of room temp water and added after initial fermentation has stopped and it is settling. I may try to get a secondary fermenter... but I may just add it to the primary since right now it is all I have)
1 oz. Vanilla extract (mixed in with the priming sugar and water solution after it has boiled and before it drastically cools).
1.75 oz Nothern Brewer Hop Pellets @ 45 min
.75 oz Cascade hops @ 1 min
Would I be better off with some other dark malt extract instead of the muttons if I am going for a less bitter version of Papazians stout? What about the hops and the amounts?
Do I really need the gypsum? My water kinda sucks so I use bottled spring water from the store.... and I don't know what the gypsum will do other than change the water. If I do need the gypsum where do I get it? Would it be available at my home brew store?
What do you think about what I am doing with the vanilla extract? I was going to do 2 split vanilla beans in some vodka for a week.... but I can't find a decent vanilla bean source anywhere.
Any other comments? If this recipe sounds like a terrible idea let me know. It is my third batch and the first time I tried to change things up a bit with recipes (still haven't written my own yet... I am getting there haha).
I am posting this from my iPhone so I am sorry if any of this is unclear. I can clarify further if needed.
Thanks!