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Vanilla Latte Stout

Brewer: Sterling Email: -
Beer: Vanilla Latte Stout Style: Irish Dry Stout
Type: Extract w/grain Size: 5.5 gallons
Color:
136 HCU (~43 SRM)
Bitterness: 41 IBU
OG: 1.054 FG: 1.014
Alcohol: 5.2% v/v (4.0% w/w)
Water: Tap water
Grain: 1 lb. American black patent
Steep: I steeped the black patent for 15 minutes at 160F. The liquid malts listed are 1 can John Bull Maris Otter Special Edition & 1 can Briess CBW Traditional Dark. Both unhopped.
Boil: 60 minutes SG 1.099 3 gallons
3 lb. 4 oz. Amber malt extract
3 lb. 4 oz. Dark malt extract
1 lb. Dark dry malt extract
2tsp gypsum
1tsp Irish Moss
8oz Lactose
1oz Bourbon Vanilla Extract
4 French presses of freshly roasted Columbian coffee
Hops: 1 oz. Galena (13.5% AA, 60 min.)
1 oz. Centennial (9.5% AA, 15 min.)
1 oz. Kent Goldings (aroma)
Yeast: Whitelabs Irish Ale yeast WLP004
Log: Started 11/21/07. I actually used Columbus pellet hops 13.5% not Galena.
Carbonation: 8oz corn sugar
Tasting: I plan to ferment in primary for 7 days, then spend 7 more days in secondary before bottle conditioning for 6 weeks. I will most likely open a few around Thanksgiving to sample and edit this to reflect my comments.

Recipe posted 10/21/07.