Here’s the recipe I use, have brewed twice now and I like the results.
11 lb Maris Otter
1.25 lb flaked barley
1 lb flaked oats
4.8 oz crystal 30
4.8 oz crystal 40
1 lb lactose, added with 20 min left in the boil.
I do a protein rest at 121F for 20 min, then 158F for 45 min. Yes, the protein rest is not required, but for some reason my brews just come out better when I do.
Hops: (target 25 IBU)
.9 oz Centennial (10%) for 1 hour
.5 oz Hallertauer (3.8%) for 1 minute
Yeast:
2 vials White Labs WLP007 Dry English Ale. Ferment at 67F for 1-2 weeks until FG is 1.020 (or less if you prefer it a bit drier). I raised the temp to 72F for the last 3 days.
Now for the fun part:
Add 2-4 oz cocoa nibs and 1-2 vanilla beans directly to the fermenter. You can rack off to a secondary if you like. I used 2 oz cocoa nibs and 1 bean, use more if your cocoa/vanilla is old. I left for 10 days and needed more cocoa, so added another 2oz for the last 4 days. When you’re happy with the cocoa and vanilla flavor, transfer to a keg and add 2 oz of your favorite coffee beans in a hop bag. The coffee beans infuse much quicker than the cocoa nibs, so I only left them for 48 hours, then remove them.
OG 1.075
FG 1.020
ABV 7.2%
Topic: White/Golden Stout (Read 2587 times)
