 |
 |
 |
 |
 |
 |
 |
Darkheart
It's an Imperial stout with vanilla in it, which makes it taste surprisingly like chocolate.
| Brewer: | WackAMole | Email: | - | |||||
| Beer: | Darkheart | Style: | Imperial Stout | |||||
| Type: | All grain | Size: | 5.5 gallons | |||||
| Color: |
|
Bitterness: | 70 IBU | |||||
| OG: | 1.081 | FG: | - | |||||
| Alcohol: | - | |||||||
| Grain: | 9 lb. British pale 1 lb. Wheat malt 2 lb. American Munich 2 oz. Belgian Special B 8 oz. British crystal 50-60L 4 oz. British crystal 95-115L 10 oz. British black patent |
|||||||
| Mash: | 70% efficiency | |||||||
| Mash 152°F for 120 minutes Mashout 170°F for 20 minutes |
||||||||
| Boil: | 60 minutes | SG 1.074 | 6 gallons | |||||
| 2 lb. Light dry malt extract 4 oz. Molasses |
||||||||
| Hops: | 2 oz. Challenger (9% AA, 60 min.) 1.25 oz. Kent Goldings (5% AA, 30 min.) 1 oz. Willamette (5% AA, 15 min.) |
|||||||
| Yeast: | WLP007 Dry English ale yeast (70-80% apparent attenuation) | |||||||
| Log: | When adding to the secondary: Take two vanilla beans, cut them lengthwise, and scrape the goop out the insides. Boil the beans and the goop in about a pint of water for 5 minutes. Cool, add to the secondary, and rack the beer on top of it. Leave in the secondary for 2 weeks, then transfer to tertiary. Age in teriary for 6 weeks or more to let the vanilla mellow. |
|||||||
Recipe posted 09/27/04.
