Three Bean Stout

#Recipe #Booze #Beer #Stout #Chocolate #Vanilla #Tonka #OG 1.112 #FG 1.027 #IBU 33.6 #ABV 11.1%

A big, heavy and strong stout with hints of chocolate, vanilla and tonka

👤 Jonathan Bowden

🥘 Ingredients

  • AWS
  • Chocolate Malt
    500 g
  • Crystal Dark
    1 kg
  • DP malt
    1 kg
  • Dark Munich
    1 kg
  • Golden Naked Oats
    2 kg
  • Melanoidin
    1 kg
  • Perle Hop Pellets
    70 g
  • Roasted Malt
    500 g
  • Youngs Yeast
  • cocao nibs
    100 g
  • ethanol
  • maris otter
    4 kg
  • tonka beans
    5
  • vanilla pods
    3
  • warm water
    12 l
  • water
    20 l
  1. 1
    The night before brew day, adjust water with AWS to a Ph of 7 and leave overnight. Separately cold brew the dark malts by putting Roasted Malt and Chocolate Malt in enough water to cover overnight in the fridge. Crush cocao nibs , tonka beans and vanilla pods , put them in a jar and add enough ethanol to cover.
    water: 20 l, AWS, Roasted Malt: 500 g, Chocolate Malt: 500 g, cocao nibs: 100 g, tonka beans: 5, vanilla pods: 3, ethanol
  2. 2
    The next morning, heat the water to 67C. Slowly mash in Golden Naked Oats , Melanoidin , Crystal Dark , Dark Munich and DP malt . Mash for ⏱️ 1 hour with occasional stirring.
    Golden Naked Oats: 2 kg, Melanoidin: 1 kg, Crystal Dark: 1 kg, Dark Munich: 1 kg, DP malt: 1 kg
  3. 3
    Sparge with warm water . Once the sparge has finished running, slowly mash in maris otter . Mash for ⏱️ 1 hour with occasional stirring.
    warm water: 6 l, maris otter: 4 kg
  4. 4
    Set the temprature to 78C. Begin Sparging with the cold brew grains followed by slowly adding warm water .
    warm water: 6 l
  5. 5
    Once the sparge has finished, boil the wort for ⏱️ 60 minutes . Add Perle Hop Pellets at the start of the boil.
    Perle Hop Pellets: 70 g
  6. 6
    Ferment with Youngs Yeast . Before Kegging, strain the 3 bean solution and add to the beer.
    Youngs Yeast