Vanilla Thunder - Part Deux Recipe

Recipe Info

Recipe Image

Vanilla Thunder - Part Deux

by on
All Grain + Extract
5 Gallon(s)
6.5 Gallon(s)
90 min
75%
The second edition of the HG heavy pastry stout aged with Vanilla beans. Utilizing dark Belgian candi syrup and champagne yeast to finish off fermentation.

Fermentables

64% - 2-Row - US
18
37
1
Mash
4% - Chocolate - UK
1
34
425
Mash
7% - Coffee Malt - UK
2
36
150
Mash
7% - Lactose - Milk Sugar - US
2
41
1
Late
4% - Carafa III - DE
1
32
525
Mash
7% - Flaked Oats - US
2
37
1
Mash
7% - Belgian Dark Candi Syrup - BE
2
32
80
Extract

Hops

Columbus
1.5
Pellet
Boil
60 min(s)
15
31.6
Fuggles
1.5
Pellet
Boil
60 min(s)
4.8
10.1

Yeast

Fermentis Safale US-05
81%

Other Stuff

Vanilla Bean
4
each
Secondary

Mash Steps

Saccharification Rest
Decoction
152
60 min

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Vanilla Thunder - Part Deux
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.161 OG
  • 1.031 FG
  • 41.7 IBU (tinseth) Bitterness
  • 0.26 BG:GU
  • 73.9° SRM Color
  • 75% Efficiency
  • 16.8% ABV Alcohol
  • 608 per 12oz Calories
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