Back to SearchVanilla Stout
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Beer Style: Stout
Recipe Type: all-grain
Yield: 5 gallons
Description:
The following recipe is shared with permission by Mutantis Brewery & Bottle Shop and is subject to a Creative Commons Attribution 4.0 License. Home brewers and commercial breweries alike are free to use and distribute this recipe for any purpose, provided you attribute them to Mutantis Brewery & Bottle Shop and/or Jason Yerger.
https://mutantis.beer/wp-content/uploads/2021/02/Vanilla-Stout-1.pdf
Ingredients:
- Biscuit Rice Malt 4 lb 13 oz
- Cara Millet Malt 1 lb 11 oz
- James' Brown Rice Malt 15 oz
- Roasted Buckwheat Seed 14 oz
- Caramel Millet Malt 14 oz
- Caramel 240L Millet Malt 11 oz
- Caramel 90L Millet Malt 11 oz
- Chocolate Roast Millet Malt 5 oz
- Columbus Hops 0.4 oz
- Yeastex 61 Nutrient 1.5 grams
- Irish Moss 1/4 tsp
- Yeast: Fermentis S-33
Additional Instructions
Primary Ferment: 65F for 2 weeksSecondary Ferment: 65F for 2 weeks
Beer Profile
Original Gravity: 1.061Final Gravity: 1.018
Alcohol by Vol: 5.7%
Color SRM: 0.0
Bitterness IBU: 20.0
Recipe Type: all-grain
Yield: 5.0 Gallons
Procedure:
PREPARATION:
Clean and sanitize your work area and equipment using a cleaner and sanitizer specifically for brewing.
MASH INSTRUCTIONS:
Perform rising step mash - 1st rest 125F @ 20 minutes; increase mash temp from 125F to 175F over 45 minutes, then rest for 60 minutes. All enzymes added at start of mash; Ceremix Flex 9.6 ml; Ondea Pro 13 ml; Termamyl 13 ml.
SPARGE INSTRUCTIONS:
“Fly sparge” by gently sprinkling water from the hot liquid tank while matching flow rates of the mash tun and hot liquor tank.
BOIL INSTRUCTIONS:
Columbus Hops 0.4 oz 90 min
Yeastex 61 Nutrient 1.5 grams 10 min
Irish Moss 1/4 tsp 10 min
Yeast: Fermentis S-33
CONDITIONING:
60 degrees for 5 days, 68 degrees for 5 days, 45 degrees for 11 days, 40 degrees for 21 days.