Vanilla Bourbon Stout is a rich and flavorful beer that combines the deep, dark maltiness of a stout with the subtle sweetness of vanilla and the warming kick of bourbon. This beer is perfect for sipping on a cold night or pairing with a hearty meal.
Vanilla Bourbon Stout
- 1 Large pot or mash tun
- 1 Strainer or colander
- 1 Thermometer
- 1 Fermentation vessel (e.g. carboy or bucket)
- 1 Airlock and stopper
- 1 Hydrometer
- 1 Sanitizer (e.g. StarSan)
- 1 Bottles or kegging equipment
- 1 Bottle capper or kegging system
- 1 Bottle caps or keg coupler and tubing
- 1 CO2 tank and regulator (if kegging)
- 1 Bottle brush or keg cleaning kit
- 1 Brewing spoon or paddle
- 1 Scale for weighing ingredients
- 1 Hop bag (optional)
- 1 Racking cane and tubing (for transferring beer)
- 1 Funnel (for bottling)
For the Mash – Liquor 17.5 Litres (30¾ Pints) – Mash Time 1 hr – Temperature 65°c/149 °F
- 10.13 oz Pale malt Quantity 4.9kg
- 2½ oz Vienna malt Quantity 1.1kg
- 1.2 oz Brown malt Quantity 500g
- 12 oz Chocolate malt Quantity 350g
- 7 oz Medium crystal malt Quantity 200g
For the Boil – 27 Litres (47½ Pints) – Boil Time 1 hr – 15 mins
- 1¼ oz (Hops) Northern Brewer 8% When to add – At start of boil (IBU 26.6)
- ½ oz (Hops) Challenger 7% When to add – For last 10 mins of boil (IBU 3.6)
- 1 1 tsp Protofloc Other – When to add – For last 15 mins of boil
To Ferment – 20°C (68°F) – Conditioning 15 weeks at 12°C (54°F)
- 1 Wyeast 1028 London Ale
- 2 pods Vanilla pods Other – Add after 4 days, leave for
- 14 fl Bourbon Other – Just before bottling
- Heat 17.5 litres of water to 65°C/149°F in a large pot or mash tun.
- Add the grains (Pale malt, Vienna malt, Brown malt, Chocolate malt, and Medium crystal malt) and stir to combine.
- Mash for 1 hour at 65°C/149°F, stirring occasionally.
- After the mash is complete, strain the liquid (wort) into another pot or container, leaving behind the spent grains.
- Heat the 27 litres of wort to a boil in a large pot.
- Once the wort is boiling, add 1.25oz of Northern Brewer hops and stir.
- Boil the wort for 1 hour, stirring occasionally.
- After 50 minutes of boiling, add 0.5oz of Challenger hops and 1tsp of Protofloc to the pot.
- Continue boiling for the remaining 10 minutes.
- After 1 hour and 15 minutes of boiling, turn off the heat and allow the wort to cool to 20°C/68°F.
- Pour the cooled wort into a clean and sanitized fermentation vessel.
- Pitch 1 pack of Wyeast 1028 London Ale yeast into the wort and stir to combine.
- Seal the vessel with an airlock and let the beer ferment for 4 days at 20°C/68°F.
- After 4 days, split 2 vanilla pods lengthwise and add them to the beer. Leave the vanilla pods in the beer for 14 days.
- After the vanilla has steeped for 14 days, add 14fl oz of bourbon to the beer.
- Allow the beer to condition for 15 weeks at 12°C/54°F.
- After conditioning, bottle or keg the beer and enjoy!
|Makes 🍻||Ready to Drink 🍺||Estimated ABV||Bitterness Rating||Color Rating|
|23 Litres (40 Pints)||16 Weeks||7.8%||30.2 IBU||58.6 EBC|
Unique Flavor Profile
The combination of dark, rich maltiness with the subtle aroma of vanilla and the sweet, warming notes of bourbon make this beer a truly unique and flavorful experience.
Perfect for Aging
This recipe recommends leaving the beer to mature for several months, allowing the flavors to develop and mellow over time. The result is a smooth and complex brew that’s worth the wait.
Impress Your Friends
Serve up a pint of this delicious Vanilla Bourbon Stout to your friends and family and impress them with your brewing skills. This beer is sure to be a crowd-pleaser and a conversation starter.
With its robust flavor profile, this beer pairs well with a variety of foods. Try it with hearty dishes like stews, roasts, or BBQ, or pair it with desserts like chocolate cake or vanilla ice cream for a decadent treat.
This recipe is perfect for intermediate to advanced homebrewers who are looking for a new challenge. With its complex recipe and aging process, this Vanilla Bourbon Stout is sure to test your brewing skills and reward you with a delicious and unique beer.
FAQ on Making this Vanilla Bourbon Stout
What type of hops are used in this recipe?
The recipe calls for Northern Brewer and Challenger hops.
How long does the beer need to ferment?
The beer needs to ferment for 25 days.
Can I substitute the Wyeast 1028 London Ale yeast with another type of yeast?
While you can use other types of yeast, the recipe recommends Wyeast 1028 London Ale yeast for optimal results.
What is the estimated ABV of this beer?
The estimated ABV is 7.8%.
How many calories are in one pint of this beer?
The number of calories in one pint of this beer will depend on the specific gravity at the time of bottling and the amount of residual sugar in the beer.