Milk Stout with Pumpkin, Coffee & Vanilla
- 12.5 lb (5.7 kg) 2-Row malt
- 2.0 lb (0.9 kg) Flaked Barley
- 1.5 lb (0.7 kg) Pale Chocolate malt
- 0.5 lb (227 g) Roasted Barley
- 0.5 lb (227 g) Midnight Wheat malt
- 0.8 oz (23 g) Magnum pellets (60 min)
- 1.0 oz (28 g) Golding pellets (30 min)
- 1.0 lb (454 g) Lactose (10 min)
- 2 tsp Pumpkin Spice (1 min)
- 2 Fresh Madagascar Vanilla Beans, whole (7 days)
- 0.5 lb (227 g) Medium roast coffee beans (cold brew, add at bottling)
- White Labs San Diego Super Yeast (WLP090)
Specifications:
- Original Gravity: 1.091
- Final Gravity: 1.019
- ABV: 9.45%
- IBU: 38
- SRM: 46
Directions:
- To brew this milk stout pumpkin beer recipe, mash at 153°F (67°C) for 60 minutes. Batch sparge. Boil for 60 minutes, following boil schedule.
- Chop vanilla beans and scrape out the inside. Stuff collection in to a small jar with enough vodka to cover the beans. Let this sit for about a week. Toss into primary fermentation.
- Anywhere from 12 to 24 hours before packaging, make a cold brew coffee using 8 oz (454 g) of your favorite medium roast coffee. Add this to your bottling bucket or keg to taste, and carbonate up to 2.4 vol.
Yields: 5 gallons
From: https://www.homebrewersassociation.org/homebrew-recipe/milk-stout-pumpkin-beer-recipe-with-coffee-vanilla/