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.