Vanilla Cream Stout

Type: Extract

Date: 11/24/2006

Batch Size: 5.00 gal

Brewer:

Boil Size: 6.41 gal

Asst Brewer:

Boil Time: 60 min

Equipment: Brew Pot (7.5 gal) and Cooler (48 qt)

Taste Rating(out of 50): 35.0

Brewhouse Efficiency: -

Taste Notes:

Ingredients

Amount Item Type % or IBU

7.00 lb Pale Liquid Extract (8.0 SRM) Extract 73.68 %

0.50 lb Chocolate Malt (350.0 SRM) Grain 5.26 %

0.25 lb Black (Morvain) Malt (400.0 SRM) Grain 2.63 %

0.25 lb Black (Patent) Malt (500.0 SRM) Grain 2.63 %

0.25 lb Caramalt (33.0 SRM) Grain 2.63 %

0.25 lb Special Roast (50.0 SRM) Grain 2.63 %

1.25 oz Mt. Hood [5.00 %] (60 min) Hops 22.4 IBU

0.25 oz Williamette [3.50 %] (60 min) Hops 3.1 IBU

1.00 oz Williamette [3.50 %] (3 min) Hops 1.6 IBU

1.00 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 10.53 %

Beer Profile

Est Original Gravity: 1.059 SG

Measured Original Gravity: 1.060 SG

Est Final Gravity: 1.015 SG

Measured Final Gravity: 1.022 SG

Estimated Alcohol by Vol: 5.67 %

Actual Alcohol by Vol: 4.96 %

Bitterness: 26.0 IBU

Calories: 274 cal/pint

Est Color: 34.0 SRM

Color:

Color

Mash Profile

Mash Name: None

Total Grain Weight: 10.00 lb

Sparge Water: -

Grain Temperature: -

Sparge Temperature: -

TunTemperature: -

Adjust Temp for Equipment: FALSE

Mash PH: -

Steep grains as desired (30-60 minutes)

Mash Notes: -

Carbonation and Storage

Carbonation Type: Corn Sugar

Volumes of CO2: 2.4

Pressure/Weight: 3.8 oz

Carbonation Used: -

Keg/Bottling Temperature: 60.0 F

Age for: 28.0 days

Storage Temperature: 52.0 F

Notes

Added 1 split and scraped vanilla bean to secondary

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