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Bailey's Vanilla Bourbon Stout
Dry Stout • All Grain • 12 gal
Wonderful Dry Stout. This is a crowd pleaser. Great without the Bourbon and Vanilla too!
May 2, 2010 am 12:00am
4.0/5.0 0 ratings
Ingredients (All Grain, 12 gal)
- 16 lbs
2-Row Brewers Malt; Briess
2-Row Brewers Malt; Briess
Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 3 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 5 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 4.0 oz
Fuggle - 4.6 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1 oz
Fuggle - 4.6 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.
- 1 oz
Fuggle - 4.6 AA% pellets; boiled 1 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
White Labs WLP002 English Ale
White Labs WLP002 English Ale
A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual s
Notes
Mashed at 155 for 1 hour Mashed out at 167 5 minutes Sparged at 168 for 1.25 hours (approx till I had 14 gallons) 90 minute boil Added .75 oz of organic vanilla bean tinctured in Bourbon (Secondary). Added 750 ml of Woodford Reserve Bourbon to Secondary. Serve with a dollop of whip cream!!! EXCELLENT P.s. Meant to buy White Labs Irish Ale Yeast. Came home with English Ale... Oops. I usually brew this with the Irish Ale Yeast
Style (BJCP)
Category: 13 - Stout
Subcategory: A - Dry Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.010 | 1.007 - 1.011 | |
| Color: | 33.5 SRM | 25 - 40 | |
| Alcohol: | 5.2% ABV | 4% - 5% | |
| Bitterness: | 41.8 IBU | 30 - 45 | |
Discussion
Sounds tasty
2010-05-04 12:04am
Seems like you are heavy on the flaked barley. Any reason?
A stout everyone can enjoy.
2010-05-16 3:09pm
I added oak chips 1/2 raw and 1/2 kilned to medium to secondary with vanilla beans tinctured in bourbon a week ago. Tasted today 5/16/10: Hints of vanilla and oak (almost there). Needs a little more time. I'll check on the 19th.
Flaked Barley
2010-05-16 3:12pm
I used more flaked barley for mouth feel... An Irish friend of the family had told me to add more for more of a velvety feel since I don't have nitrogen. Seems to work.
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