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Vanilla Sky Chocolate Milk Stout

KushSoldier

KushSoldier

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This is a variation of a great recipe adapted with what i had and revisioned to my flavours preferences. Let me know what you'll think and every improvements you'll have. Right now i'm waiting the last few days to dry hop but I'd rather to find an alternative for sanitize the vanilla beans and maximize the flavour.


Name : Vanilla Sky Chocolate Milk Stout
Style: Chocolate Milk Stout
Batch Size: 6 gal
Boil Size: 8.50 gal
Total Grains : 5000 g
OG expected: 1,055
Plato: 13,5
EBC expected: 82.1
IBU expected: 21.3
ABV expected: 9-10 %
Efficiency: 75%

Mash Profile: Single Infusion, Medium Body, Batch Sparge
Boil Time: 60 min

Ingredients:
                                    Qt.        Pot.      EBC
Maris Otter              3300 g    1,038    5,910     
Crystal 120L              250  g    1,033    236 
Biscuit Malt                350  g    1,035    68,950 
Pale Chocolate          400  g    1,029    689,500
Black Malt                  200  g    1,030    1182 
Wheat Flaked            200  g    1,035    3,152
Oats Flaked              300  g    1,037    1,970
Honey(*)                  200  g    1,035    1,970
Milk Sugar(Boil)          250 g    1,035    0,000

Hops:
                                  Qt          AA        IBU      Boil Time
Chinook                    18 g        13%    19.5    60 min
Cascade                    20 g        5.9%    1.08      5 min
2 Beans of Vanilla                                              5 min


Fermentation :
Yeast : Safale S-04
Temp:  20 °C

Dry Hop: after 7 days 2 Beans of Vanilla    ( I read to soak the beans in vodka then split them and scrap the vanilla out and put that in)

Age for almost 30 days

I really hope that you'll enjoy it, best regards
Cheers
 
Hi KushSoldier,

Thanks for sharing your recipe!

KushSoldier said:

Dry Hop: after 7 days 2 Beans of Vanilla    ( I read to soak the beans in vodka then split them and scrap the vanilla out and put that in)
Click to expand...

Suggestion: split the beans before you soak them in vodka and put vodka + beans in your secondary (arg.: the alcohol in vodka solves vanilla flavours that you, in your current routine, throw away).

Regards,
Slurk
 
I am just thinking practical here:
- 30ml of vodka (I don't think you need more for sterilizing 2 vanilla beans) on your batch size (6 gallons) does not kill/inactivate your yeast
- vodka in your "bubbler" is pure (40 - 50%) and could function as a barrier against "beasties"

R, Slurk
 
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