Irish Vanilla, Coffee, and Kaluah Cream Stout Sweetness

Source: N/S Brewers
Recipe added: 03/01/01
Email: contactscottdavis@hotmail.com

I know that the name of the beer is a mouthful, but so is the beer. This recipe turned out to be a delicious, robust, full-flavored, semi-sweet beer. The reason that the primary fermentation took so long is because we had it in a room that was too cold for a few days before we decided that we had to move it to a warmer room. Although it is a fairly complex beer, you can pick out every flavor in its title when you drink it. The only thing that I would change is the addition of the irish moss. If anything, it just took away from the beer's amazing body.

Specifics

Recipe type: Partial Mash
Batch Size: 5 gallons
Starting Gravity: 1.046
Finishing Gravity: 1.016
Time in Boil: 60min
Primary Fermentation: 9 days (read comments)
Secondary Fermentation: 3 weeks
Additional Fermentation: Bottle Conditioning

Ingredients:

1 Packet of WYeast#1084 (Irish Ale Liquid Yeast)
2 Tablespoons of Vanilla Extract
1 Bottle of Moka Liquer Extract (Kaluah Extract)
1/4 # Black Patent Malt
1/2 # Chocolate Malt
2 # Crystal Malt (Brittish 2-row)
3 # Carapils
6 # Dark Dry Malt Extract
1 oz. Chinook Hop Pellets (12%)
1 oz. Fuggle Hop Pellets
6 oz. Roasted Barley (Unmalted Belgain 2-row)
1 oz. Irish Moss
8 oz. Lactose Sugar
3/4 cup priming sugar

Procedure:

1)Boil 3 Gallons of water 2)Steep all of the grains for a half hour @159F 3)Add all of the malt extracts and boil for 1 hr -Add Chinook Hops 10min into boil -Add 1 tablespoon of Irish Moss and Fuggle Hops 45 min into the boil 4)Sparge with 2 gallons of cold spring water 5)Let the wort cool to 69F and pitch the yeast 6)Wait until the primry fermentation is done 7)Siphen the beer from the primary to the secondary fermenter 8)Boil 25 oz. water 9)Add 8grams of coffee, 8 oz lactose sugar, and 1 bottle of Kaluah extract (not actual Kaluah) 10) cool this mixture to 75F and add it to the secondary

Back to previous Table of Contents