BrewBlog: Vanilla Void 2 - NoDa ProAm Entry - Vanilla Oaked Imperial Northern English Brown
Specifics
Reference
Style:
Brewer: Robert Adams
Brew Date: January 13, 2013
Yield: 6 gallons
Reference
Color (SRM/EBC):
18.1/35.7
Bitterness (Calc): 28.6 IBU
BU/GU: 0.35
Calories: 274 (12 ounces)
ABV: 7.7%
ABW: 6%
OG: 1.082
OG (Plato): 19.78° P
FG: 1.024
FG (Plato): 6.07° P
Real Extract: 8.55° P
App. Atten.: 69.3%
Real Atten.: 56.8%
General Information
Method: All Grain
Comments
Harvested yeast from 2012 Collaboration Stout (about 1qt) harvested 1-10-20132 oz French Oak cubes - medium toast - 5min to the end of boil1 vanilla bean - 5 mins to end of boil
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
18.00 pounds
Pale Malt (2 Row) US
78% of grist
1.25 pounds
Special Roast
5.4% of grist
1.00 pounds
Biscuit Malt
4.3% of grist
1.00 pounds
Caramel/Crystal Malt - 40L
4.3% of grist
1.00 pounds
Victory Malt
4.3% of grist
0.50 pounds
Aromatic Malt
2.2% of grist
0.33 pounds
Chocolate Malt, Pale
1.4% of grist
23.08 pounds 100% of grist
Reference
Hops
2.50 ounces
Goldings, East Kent
5.0000000% Pellet @ 60 minutes
Type: Aroma
Use: Boil
12.5 AAUs
1.00 ounces
Goldings, East Kent
5.0000000% Pellet @ 5 minutes
Type: Aroma
Use: Boil
5 AAUs
3.50 ounces Total Hop Weight 17.5 AAUs
Reference
Yeast
DCL/Fermentis SafAle English Ale — Dry — 0
Mash
Mash Type: Infusion
Mash PH: 5.400
Efficiency: 64.0000000%
Grain Temp. 72° F
Tun Temp. 72° F
Sparge Amt. 11.3 gallons
Sparge Temp. 168° F
Equip. Adj.? FALSE
Step Description Temp. Time
Mash In Infusion 152° F 60.0000000 min.
Mash Out Infusion 168° F 10.0000000 min.
Fermentation
Primary: 14 days @ 68° F
Secondary: 14 days @ 68° F
Tertiary: 0 days @ ° F
Age: 28 days @ 52° F
Tasting Reviews
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