Description:

This goal of this beer was a first attempt at expanding the pastry stouts into browns with a slightly dialed back body (~1.030 vs ~1.040), but full flavor of cinnamon with vanilla, almond, maple, and lactose. In the end, the flavor profile could be dialed back or simplified a bit (maple doesn't come through entirely well with everything else). Regardless, this beer is a great autumn/winter warmer. It does best when allowed to age for 2-4 months.

Overall, the flavor for this beer is cinnamon, vanilla, and maraschino cherry in your face. It is fairly creamy and decently thick on the mouthfeel.

Ingredients:

• Water treatments
• 3.89 g Calcium Chloride (Mash 60 min)
• 3.54 g Gypsum (Calcium Sulfate) (Mash 60 min)
• 2.93 g Baking Soda (Mash 60 min)
• 1.09 g Salt (Mash 60 min)
• Grains
• 1 lbs 12.00 oz Rice Hulls (0.0 SRM)
• 5 lbs Munich Millet Malt (8.8 SRM)
• 3 lbs 8.00 oz Biscuit Rice Malt (5.7 SRM)
• 2 lbs Organic Roasted Buckwheat Malt (8.0 SRM)
• 1 lbs 8.00 oz James Brown Rice Malt (25.0 SRM)
• 1 lbs 8.00 oz Roasted Cara Millet Malt (42.0 SRM)
• 1 lbs Organic Pale Buckwheat (2.0 SRM)
• 12.00 oz French Roasted Millet Malt (20.0 SRM)
• 10.00 oz Cara Millet Malt (7.0 SRM)
• Enzymes
• 7.50 ml AMG-300L (Mash 120 min)
• 7.50 ml SEBflo TL (Mash 120 min)
• 7.50 ml SEBstar HTL (Mash 135 min)
• Hops/adjunct boil additions
• 1.00 ml HopShot [89.0%] (CO2 Extract) - Boil 120 min
• 1.00 Vanilla Beans (Boil 5 min)
• 0.50 oz Chinook [13.0%] - Boil 5 min
• 0.50 oz Mosaic (HBC 369) [12.2%] - Boil 5 min
• 2.00 Cinnamon Stick (Boil 5 min)
• 1 lbs 4.00 oz Milk Sugar (Lactose) [Boil for 5 min] (0.0 SRM)
• 8.00 oz Maltodextrin [Boil for 5 min] (3.0 SRM)
• 2 tsp yeast nutrient [Boil for 5 min]
• Yeast
• 1 pkgs New World Strong Ale (Mangrove Jack's #M42)
• Added into primary after fermentation slows
• 1 lbs Maple Syrup (35.0 SRM)
• Secondary additions
• 2.00 Vanilla Beans (Secondary 7 days)
• 1.00 tbsp Almond Extract (Secondary 7 days)
• 2.00 Cinnamon Stick (Secondary 7 days)

Additional Instructions

Primary Ferment: 21 days
Secondary Ferment: 7

Beer Profile

Original Gravity: 1.103
Final Gravity: 1.029
Alcohol by Vol: 10.0%
Color SRM: 23.8
Bitterness IBU: 35.0
Recipe Type: all-grain
Yield: 4.0 Gallons

Procedure:

Source: Matt S