Vanilla Oatmeal Stout

Style (BJCP): 
16C. Stout - Oatmeal Stout
Extract Instructions: 

In about 3-4 gal of H20, steep grains at 160-170F for 30 minutes. Remove grains and rinse with 2 qt hot (~170F) water. Discard grains. Bring up to a boil. Turn off heat and add malt extract. Stir until dissolved. Turn heat back on and bring back to boil. Boil for 60 minutes. Add hops according to schedule above. Cool wort to about 70F, add to fermenter and top off to 5 gal with cool H2O. Pitch yeast around 65F.

All Grain Instructions: 

Cut up and soaked Vanilla Beans for 3 months in 1 cup Vodka (just enough to cover).
Mash in with 3.88 gallons water at 165
Hold at 153 for 60 minutes
Batch Sparge w about 5 gallons to get 6.5 pre boil wort
60 min boil
Add beans and Vodka to secondary and age for 3-4 weeks.

Extract Ingredients: 

7 lb Liquid Malt Extract (Pilsen or Light)
1 lb Flaked Oats
1 lb Roasted Barley
1/2 lb Black Patent Malt
1/2 lb Crystal Malt (80l)
1 oz Norther Brewer (9.9 AA)---60 Minutes
1 oz Fuggles (4.5 AA)---10 Minutes
1 tsp Irish Moss---10 Minutes
WYeast 1084---1250 ml Starter w/ 1 cup Dark DME
2 Vanilla Beans

All Grain Ingredients: 

Use Extract Ingredients above, except replace liquid malt extract with 9.5 lbs Maris Otter.

Volume in US Gallons: 
5.00gal
Final Gravity: 
1.02
Original Gravity: 
1.07
Official HBX Recipe: 
No
Rating: 
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