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None More Black Vanilla Stout

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None More Black Vanilla Stout

back to search Back to Search  Style Details 

Beer Style: Sweet Stout (13B)
Recipe Type: partial mash
Yield: 5 US gallons

Sweet Stout
Beer Color

Description:

Malty with a great vanilla after taste.

Ingredients:

  • 12.0 oz - Black (Patent) Malt (500.0 SRM) (Grain)
  • 4.0 oz - Black Barley (Stout) (456.9 SRM) (Grain)
  • 1 lbs - Dark Dry Extract (17.5 SRM) (Grain)
  • 6 lbs - Brewferm Dark Malt Extract (22.8 SRM) (Grain)
  • 1.0 oz - Cluster [7.0%] - Boil 60 min (Hops)
  • 1.0 oz - Goldings, East Kent [5.0%] - Boil 25 min (Hops)
  • 1.00 tsp - Irish Moss (Boil 15 min) (Misc)
  • 1 pkgs - Irish Ale Yeast (White Labs #WLP004) (Yeast)
  • 3.00 - Vanilla (Secondary 7 days) (Misc)

Additional Instructions

Boil: 70 Minutes

Beer Profile

Original Gravity: 1.054 (13.2° P)
Final Gravity: 1.015 SG (3.8° P)
Alcohol by Vol: 5.1%
Color SRM: 38.0  Color Sample 
Bitterness IBU: 28.5
Recipe Type: partial mash
Yield: 5.00 US Gallons

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review rating
 Reviewed by denverda on Tue Apr 29 2014

I haven't brewed this yet but I just wanted to give you credit for a great use of a quote for the name!

review rating
 Reviewed by ChainPain on Fri Apr 25 2014

- First, crush/crack your grains.- Warm steeping water to 150degs and add crushed grains. Leave for 35mins using whatever means you do to maintain temp at ~150degs.- Remove grain bag and get your "tea" boiling. Once it is boiling, cut the heat off to slowly stir in extracts.. Once completely dissolved, return to boil.- Total boil time should be 70 mins, so, the first hop addition (1 0z Cluster) is at 10 minutes after boil starts.- Second hop addition (1oz Kent Golding) is at 50 minutes after boil starts.- Irish moss is added 5 minutes later (55 minutes after boils starts).- Cool to ~70 degs and add yeast in primary fermentation vessel.- After 14 days move to secondary (minus the yeast "cake" and other sediment) and rack on top of 3 vanilla beans. Wait 7 days before bottling or kegging.- Before the secondary you can soak the vanolla beans in bourbon for a few days (3 days should be enough).