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Vanilla Cream Stout - I Brew, Therefore I Am: Brew Beer, Wine, and Meade [entries|archive|friends|userinfo]
I Brew, Therefore I Am: Brew Beer, Wine, and Meade

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Vanilla Cream Stout [Nov. 22nd, 2006|10:58 pm]
I Brew, Therefore I Am: Brew Beer, Wine, and Meade
home_brewing
[mr_hinzelmann]
[mood |tiredtired]

So, I've passed the pumpkin spice ale around for a couple of days now and it's getting rave reviews - even from the beer judge who knows far better than me  - so the recipe, with the modification of course, works.

Tonight I tried another one of my own design:  Vanilla Cream Stout.  the wort tastes like candy.

For those of you who might want to try it.  Here's the recipe:

Vanilla Cream Stout

First brewed: November 2006

 

8 oz. Roasted Barley

2 oz. Flaked Barley

4 oz. Chocolate Malt

2 oz. Black Patent Malt

 

6 lbs Munton’s Amber DME

4 lbs Munton’s Dark DME

 

16 oz. Lactose

4 oz. MaltoDextrine

 

1 oz. Fuggle Bittering Hop

½ oz. Kent Golding Flavor Hop

½ oz Cascade Aroma Hop

 

1 oz. Vanilla Extract

 

1 Tbsp Irish Moss

 

White Labs Irish Ale Yeast

 

 

Heat 1 gallon of Spring Water to 155° F

Remove from heat and add:

            8 oz. Roasted Barley

2 oz. Flaked Barley

4 oz. Chocolate Malt

2 oz. Black Patent Malt

 

Steep at 150° F for 30 minutes then sparge grains with ½ gallon of 150° F water

 

Return to heat, bring to a boil, then add:

            6 lbs Munton’s Amber DME

4 lbs Munton’s Dark DME

            4 oz. MaltoDextrine

            1 oz. Fuggle Bittering Hop

           

(note: add the dry ingredients slowly, seeing that each one boils down.  You must watch this wort closely, it will boil up on you)

Boil for 45 minutes

 

In a separate pot, boil 1 lbs lactose in ½ gallon of water.  When the lactose is dissolved, add to brews pot.

 

After 45 minutes, add ½ oz Kent Golding Flavoring Hop and 1 tbsp Irish Moss

 

Boil for 10 minutes and add ½ oz Cascade Aroma Hop.

 

Boil for five minutes, remove from heat and stir in 1 oz. Vanilla Extract.

 

Chill wort.

 

Pour in Fermenter

 

Add 4.5 gallons of water and 2 ½ tsp of calcium carbonate.

 

Add one tube White Labs Irish Ale Yeast

 

Seal.

 

Wait two weeks, rack into secondary fermenter.

 

Wait two weeks.

Boil ¾ cup confectioners sugar in 2 cups of water

 

Add to beer.

 

Bottle.

 

Wait 2 weeks.

 

Consume.

 

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