Irish Stout Recipe - VOB Stout

Recipe Info

Recipe Image

VOB Stout

by on
Extract
5 Gallon(s)
3 Gallon(s)
70 min
70%
Vanilla Oak Bourbon Stout - This was my very first attempt at brewing.

Fermentables

10% - Flaked Oats - US
1
37
1
Steep
8% - Black Patent Malt - UK
0.75
25
500
Steep
2% - Roasted Barley - US
0.25
25
300
Steep
70% - Liquid Malt Extract - Light - US
7
35
4
Extract
10% - Dry Malt Extract - Dark - US
1
44
18
Extract

Hops

Cluster
1
Pellet
Boil
60 min(s)
7
23.5

Yeast

Wyeast Irish Ale 1084
72%

Other Stuff

Vanilla Extract
2
oz
Secondary
Irish Moss
1
tsp
FlameOut
Bourbon
16
oz
Secondary
Roasted Oak Chips
2
oz
Secondary

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Steep Grains at 150F for 35 minutes
2.
Combine Bourbon and Oak Chips into container and soak for 2 weeks
3.
Keep in Primary for 2 weeks
4.
Add Vanilla, Bourbon and Oak Chips into Secondary

Tasting Notes (3)

Saxis

Tasted on 5/4/2017 by Saxis

Notes:

This beer really came into it's own after bottle conditioning for 2+ months.

Saxis

Tasted on 3/18/2017 by Saxis

Notes:

Flavors are finally mellowing out.

Saxis

Tasted on 2/25/2017 by Saxis

Notes:

Flavors were all over the place. The oak had a very sharp aftertaste.

Recipe Facts

VOB Stout
Irish Stout
  • 5.00 Gallons Liters Batch Size
  • 3.00 Gallons Liters Boil Size
  • 70  min Boil Time
  • 1.064 OG
  • 1.018 FG
  • 34.6 IBU (tinseth) Bitterness
  • 0.54 BG:GU
  • 35.6° SRM Color
  • 70% Efficiency
  • 5.9% ABV Alcohol
  • 218 per 12oz Calories
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