Creamy Vanilla Stout 1 All Grain Tim Brom 1.89271e+01 1.13562e+01 0.00000e+00 7.00000e+01 UK Northdown 1 7.20000e+00 2.83495e-02 Boil 6.00000e+01 Both 6.20000e+00 0.00000e+00 0.00000e+00 0.00000e+00 0.00000e+00 0.00000e+00 Dark Liquid Extract 1 Extract 3.40194e+00 7.80000e+01 1.80000e+01 FALSE US 0.00000e+00 0.00000e+00 0.00000e+00 0.00000e+00 1.00000e+02 FALSE FALSE 0.00000e+00 Caramel/Crystal Malt - 80L 1 Grain 2.26796e-01 7.40000e+01 8.00000e+01 FALSE US This Crystal malt will lend a well a pronounced caramel flavor, color and sweetness. 0.00000e+00 0.00000e+00 0.00000e+00 0.00000e+00 2.00000e+01 FALSE FALSE 0.00000e+00 Black (Patent) Malt 1 Grain 2.26796e-01 5.50000e+01 5.00000e+02 FALSE US The darkest of all malts, use sparingly to add deep color and roast-charcoal flavor. Use no more than 1 to 3%. Best used in trace amounts only, for color. Almost any contribution that Black Patent gives to beer can be obtained from using another malt with less harsh flavor impacts. 0.00000e+00 0.00000e+00 0.00000e+00 0.00000e+00 1.00000e+01 FALSE FALSE 0.00000e+00 Chocolate Malt (US) 1 Grain 1.13398e-01 6.00000e+01 3.50000e+02 FALSE US Being the least roasted of the black malts, Chocolate malt will add a dark color and pleasant roast flavor. Small quantities lend a nutty flavor and deep, ruby red color while higher amounts lend a black color and smooth, roasted flavor. Use 3 to 12%. 0.00000e+00 0.00000e+00 0.00000e+00 0.00000e+00 1.00000e+01 FALSE FALSE 0.00000e+00 Milk Sugar (Lactose) 1 Sugar 2.26796e-01 7.61000e+01 0.00000e+00 FALSE US 0.00000e+00 0.00000e+00 0.00000e+00 0.00000e+00 1.00000e+01 FALSE FALSE 0.00000e+00 Vanilla Beans 1 Flavor Secondary 0.00000e+00 9.85784e-03 FALSE Wyeast - London Ale 1 Ale 1.25000e-01 FALSE Wyeast Labs 1028 1.50000e+01 2.20000e+01 Low 7.50000e+01 Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired for the style. Mild, Northern English Brown Ale, Brown Porter, Robust Porter, Dry Stout, Foreign Extra Stout, Russian Imperial Stout, Old Ale, English Barleywine 0 0 FALSE 1 2.10000e+01 2.10000e+01 7.40000e+01 7.00000e+00 0.00000e+00 0.00000e+00 TRUE Pre-boil You should now have 0.000 tsp wort. Add 3.000 gal water to the kettle, bringing pre-boil volume to 3.000 gal. FALSE 00:00:00 FALSE 0.00000e+00 Start boil Bring the wort to a boil and hold for 1.000 hr. FALSE 00:00:00 FALSE 6.00000e+01 Boil/steep fermentables Boil or steep 7.500 lb Dark Liquid Extract, 8.000 oz Caramel/Crystal Malt - 80L, 8.000 oz Black (Patent) Malt, 4.000 oz Chocolate Malt (US), 8.000 oz Milk Sugar (Lactose), . FALSE 00:00:00 FALSE 6.00000e+01 Hop addition Put 1.000 oz UK Northdown into boil for 1.000 hr. FALSE 00:00:00 FALSE 6.00000e+01 Post boil You should have 2.500 gal wort post-boil. You anticipate losing 0.000 tsp to trub and chiller loss. Add 2.500 gal top up water into primary. The final volume in the primary is 5.000 gal. FALSE 00:00:00 FALSE 0.00000e+00 Pitch yeast Cool wort and pitch Wyeast - London Ale Ale yeast, to the primary. FALSE 00:00:00 FALSE 0.00000e+00 Ferment Let ferment until FG is 1.015. FALSE 00:00:00 FALSE 0.00000e+00 Transfer to secondary Transfer beer to secondary. FALSE 00:00:00 FALSE 0.00000e+00 Misc addition Put 2.000 tsp Vanilla Beans into secondary for 0.000 s. FALSE 00:00:00 FALSE 0.00000e+00 Sadie Brom 5 gal extract - half boil 1 1.13562e+01 1.89271e+01 1.51416e+01 0.00000e+00 0.00000e+00 9.46353e+00 0.00000e+00 0.00000e+00 1.89271e+00 6.00000e+01 TRUE 0.00000e+00 1.13562e+01 0.00000e+00 1.08500e+00 0.00000e+00 1.06054e+00 1.01513e+00 0 0.00000e+00 0.00000e+00 0.00000e+00 0.00000e+00 0.00000e+00 0.00000e+00 0.00000e+00 0.00000e+00 09/14/2011 0.00000e+00 FALSE 0.00000e+00 0.00000e+00 0.00000e+00