Chocolate Vanilla Imperial Stout Recipe

Recipe Info

Recipe Image

Chocolate Vanilla Imperial Stout

by on
All Grain
20 Liter(s)
25 Liter(s)
60 min
82%
http://www.themadfermentationist.com/2014/12/coconut-vanilla-milk-stout-recipe.html

Fermentables

44% - Maris Otter Pale - UK
3
38
3
Mash
29% - Munich Malt (Viking)
2
37
18
Mash
8% - Flaked Oats - US
0.54
37
1
Mash
3% - Crystal 50 (Viking)
0.2
37
25
Mash
3% - Roasted Barley - UK
0.2
29
550
Mash
3% - Chokladmalt (Viking)
0.2
34
450
Mash
6% - Wheat Malt - DE
0.4
37
2
Mash
1% - Crystal 300 (Viking)
0.1
33
150
Mash
3% - Caf? Light (BE)
0.2
36
130
Mash

Hops

Palisade
31
Leaf
Boil
60 min(s)
8
20.6

Yeast

Fermentis Safale US-05
81%

Other Stuff

Vanilla Bean
2
each
Secondary
Coconut flakes
0.2
kg
Secondary

Mash Steps

Saccharification Rest
Decoction
67
70 min

Special Instructions

1.
200g kakaonibs @10
2.
ev torrhumla med 200g kakaonibs 4-5 dygn
3.
Kokosflingor (rostade i 20 minutes till brun) @sekundär
4.
Två delade vaniljstänger @sekundär
5.
ev kallbryggt kaffe innan flaskning
6.
1.Coconut Coffee 2.Jalapeno 3.Pekan-extrakt

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Chocolate Vanilla Imperial Stout
  • 20.00 Gallons Liters Batch Size
  • 25.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.087 OG
  • 1.016 FG
  • 20.6 IBU (tinseth) Bitterness
  • 0.24 BG:GU
  • 41.0° SRM Color
  • 82% Efficiency
  • 9.1% ABV Alcohol
  • 299 per 12oz Calories
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