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Chocolate Vanilla Ale

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Chocolate Vanilla Ale

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Beer Style: Christmas/Winter Specialty Spiced Beer  (21B)
Recipe Type: partial mash
Yield: 5 US gallons

Christmas/Winter Specialty Spiced Beer


Specialty ale made with vanilla and chocolate, as well as walnuts and coffee.


  • 1 pound gluten free oats, roasted for 1 hour (90)
  • 6 fl oz molasses (60)
  • 6.6 lb. Briess white sorghum extract (60)
  • 1 oz U.S. Northern Brewer pellet hops (8.6% acid) (45)
  • 1/4 oz anise pods
  • 1/2 c ground walnuts, roasted 5 minutes
  • 4 oz cocoa powder
  • 6 oz dextrose
  • 1 Tbs ground coffee
  • 1 oz Hallertau, German pellet hops (4.0% acid)
  • 4 oz vanilla extract
  • 1 vanilla bean

Additional Instructions

Primary Ferment: 7 days at 68 degrees
Secondary Ferment: 7 days at 68 degrees

Beer Profile

Original Gravity: 1.047
Final Gravity: 1.004
Alcohol by Vol: 5.63%
Recipe Type: partial mash
Yield: 5.00 US Gallons

Click to Print Recipe


1. Roast oats at 350F until dark brown (about 60 minutes)
2. Roast walnuts at 350F for 5 minutes - watch carefully or they will burn.
3. Add 2.5 gallons distilled water to brew pot. Heat to approximately 150-180F. Soak oats for 30 minutes.
4. Add 6.6 lb sorghum extract and 6 oz of molasses to pot. Bring to a boil. Start 60 minutes timer. Stir to prevent scorching.
5. Place Northern hops in large tea ball (don’t compress). Add to brew pot when mix boils. Boil for 45 minutes.
6. At 30 minutes, add anise.
7. Add walnuts and cocoa powder at 15 minutes.
8. Add dextrose, coffee, and Hallertau hops at 5 minutes.
9. Rehydrate yeast
10. Cool wort in ice bath.
11. Add 2.5 G water to fermenter. Add vanilla bean (quartered & seeded) and vanilla extract.
12. Add wort and yeast to fermenter. Mix well.

1 1/2 c Jim Bean bourbon
2 oz vanilla extract
1/2 cup dextrose (priming sugar)