Hey everyone.
So for Christmas this year I wanna flare up my tried and true stout recipe. The base stout recipe for a 5G batch is as follows
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 73.8 %
1 lbs Oats, Flaked (1.0 SRM) Grain 2 6.2 %
14.0 oz Roasted Barley (300.0 SRM) Grain 3 5.4 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 4 4.6 %
6.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5 2.3 %
4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6 1.5 %
1.00 oz Nugget [13.00 %] - Boil 60.0 min Hop 7 38.5 IBUs
1.00 oz Willamette [5.50 %] - Boil 15.0 min
1.0 pkg Nottingham (Danstar #-) [23.66 ml]
What I want to do with it is add lactose, cherry juice, and vanilla beans. Now I just want to get some input on how to go about this. First off with the lactose I was thinking about adding a pound with 10 minutes left in the boil and with the cherry juice I was thinking 32oz after primary fermentation. I'm set with the vanilla as I've used 2 vanilla beans in a tincture of vodka with success.
My biggest questions are with the cherry juice. First off I normally mash in at 156 (I like heavier stouts). Since the cherry juice will dry this out I was thinking about mashing at a even higher temp of 158. Secondly I HATE moving to secondary. With all my dry hops and vanilla additions I usually just pitch straight into the primary after fermentation has ended. Could I do this with the cherry juice or will it not mix in enough opposed to racking into a secondary on top of the cherry juice. Finally I want a pretty pronounced cherry flavor but not enough to completely dominate over the vanilla. Do you feel that 32 oz is the ideal amount for this.
I am planning on doing a 2.5G batch prior to doing the 5G for Christmas presents. Any feedback on all of this would be awesome! I know it's a ton of questions.
So for Christmas this year I wanna flare up my tried and true stout recipe. The base stout recipe for a 5G batch is as follows
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 73.8 %
1 lbs Oats, Flaked (1.0 SRM) Grain 2 6.2 %
14.0 oz Roasted Barley (300.0 SRM) Grain 3 5.4 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 4 4.6 %
6.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5 2.3 %
4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6 1.5 %
1.00 oz Nugget [13.00 %] - Boil 60.0 min Hop 7 38.5 IBUs
1.00 oz Willamette [5.50 %] - Boil 15.0 min
1.0 pkg Nottingham (Danstar #-) [23.66 ml]
What I want to do with it is add lactose, cherry juice, and vanilla beans. Now I just want to get some input on how to go about this. First off with the lactose I was thinking about adding a pound with 10 minutes left in the boil and with the cherry juice I was thinking 32oz after primary fermentation. I'm set with the vanilla as I've used 2 vanilla beans in a tincture of vodka with success.
My biggest questions are with the cherry juice. First off I normally mash in at 156 (I like heavier stouts). Since the cherry juice will dry this out I was thinking about mashing at a even higher temp of 158. Secondly I HATE moving to secondary. With all my dry hops and vanilla additions I usually just pitch straight into the primary after fermentation has ended. Could I do this with the cherry juice or will it not mix in enough opposed to racking into a secondary on top of the cherry juice. Finally I want a pretty pronounced cherry flavor but not enough to completely dominate over the vanilla. Do you feel that 32 oz is the ideal amount for this.
I am planning on doing a 2.5G batch prior to doing the 5G for Christmas presents. Any feedback on all of this would be awesome! I know it's a ton of questions.