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Milky Vanilla Stout
Sweet Stout • All Grain • 19.50 L
This is the third of a series of stouts using lactose as an ingradient. I will flavor this one with vanilla beans soaked in brandy.
November 24, 2009 pm 11:08pm
4.0/5.0 1 rating
Ingredients (All Grain, 19.50 L)
- 3.42 kg
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 0.18 kg
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.24 kg
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 0.28 kg
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 0.32 kg
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 0.48 kg
Lactose
Lactose
Adds sweetness and body. Use in sweet or milk stouts.
- 24 g
Northdown - 8.0 AA% whole; boiled 60 min
Northdown
Mellow English higher alpha-acid hop.
- 18 g
Fuggle - 4.3 AA% pellets; boiled 15 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 4 g
2 pieces of chopped vanilla beans (soaked in 3 tbsp of brandy for 1-2 weeks, and added dry to the secoundary fermenter. ) - (omitted from calculations)
2 pieces of chopped vanilla beans (soaked in 3 tbsp of brandy for 1-2 weeks, and added dry to the secoundary fermenter. )
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
Brewed on 11/24/09. The OG was 1.066, much higher than the target 1.055. The yeast used was the sediment from my previous batch of Fuller's London Pride clone #2.
Style (BJCP)
Category: 13 - Stout
Subcategory: B - Sweet Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.018 | 1.012 - 1.024 | |
| Color: | 32.5 SRM | 30 - 40 | |
| Alcohol: | 4.9% ABV | 4% - 6% | |
| Bitterness: | 32.7 IBU | 20 - 40 | |
Discussion
Bottled & Tasted
2010-05-05 12:05pm
Bottled on 12/30/09, and tasted after 3 weeks. At first, it tasted rather too strong in vanilla flavor, but aging improved the beer significantly. The well rounded vanilla flavor matches well with coffee-like bitterness and the sweetness from lactose.
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