An all-grain version of Vanilla Cream Stout.
I got a higher OG than with the extract version, and the base stout is absolutely superb. I rushed this one a bit to get it out for the holidays, but I think it handled that just fine.
I think it actually came out tasting more like chocolate stout. Christy says it tastes like a rootbeer float where the ice cream gets all melty and mixes with the rootbeer. In either case, we both like it. A lot.
As the second batch (2015) aged, the roastiness started to emerge, and the vanilla started to fade. The sweetness was always present, and the end result was a beer that took medals in two different categories - SHV and Sweet Stout.
Transfer 1.019 12/15/12
5.25% ABV How is this calculated?
9 lbs 2-row pale malt
.5 lb crystal malt
.5 lb chocolate malt
.5 lb roasted unmalted barley
1 lb lactose
2 vanilla beans
1 oz. Northern Brewer bittering hops
Wyeast 1318 London Ale III yeast
Mash grains in 3.5 gallons water at 150° for 45 minutes.
Sparge to collect 5 gallons.
Boil 30 minutes, then add hops
Cool to 80° and pitch yeast
Ferment 1 week, then rack into secondary
Boil lactose and (split) vanilla beans in 2 cups water. Add to secondary
Ferment for 1 more week, then keg.
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