FCMalan
Member
- Joined
- Jun 3, 2013
- Messages
- 6
- Reaction score
- 1
Hi Guys!
I am doing a Big Coffee Vanilla Stout at the moment. (19 Liter)
Recipe:
Primary:
1.8 KG Mangrove Jack's Export Stout Extract (Delicious)
1.5 KG DME
500 Grams Dextrose
30 Grams Saaz hops (muslin bag with initial boil)
5 Grams yeast nutrient
Secondary:
60 Grams / 500 ml Cold Brew Coffee.
1 Fresh vanilla Pod. (Bloody expensive!)
Batch Prime:
70 Grams Caramelized brown sugar diluted in 500 ml water. (hopefully impart a caramel flavor)
Yeast:
Safale S-04 (Starter 250 ml starter) I know it is too little. I will re-pitch halfway through fermentation.
Temperature:
20 Degrees Celsius
OG: 1.085
FG: 1.010 (Target)
Any thoughts on this?
attached:
Day 1 of fermentation. (replaced cup bubbler with blowoff tube)
I am doing a Big Coffee Vanilla Stout at the moment. (19 Liter)
Recipe:
Primary:
1.8 KG Mangrove Jack's Export Stout Extract (Delicious)
1.5 KG DME
500 Grams Dextrose
30 Grams Saaz hops (muslin bag with initial boil)
5 Grams yeast nutrient
Secondary:
60 Grams / 500 ml Cold Brew Coffee.
1 Fresh vanilla Pod. (Bloody expensive!)
Batch Prime:
70 Grams Caramelized brown sugar diluted in 500 ml water. (hopefully impart a caramel flavor)
Yeast:
Safale S-04 (Starter 250 ml starter) I know it is too little. I will re-pitch halfway through fermentation.
Temperature:
20 Degrees Celsius
OG: 1.085
FG: 1.010 (Target)
Any thoughts on this?
attached:
Day 1 of fermentation. (replaced cup bubbler with blowoff tube)