"Stewart" - Sweet Stout with Chocolate, Coffee & Vanilla NHC06

Category 29: New Entrants
Gold Medal
Sponsored by Northern Brewer Ltd.
Brian Stevens, Clayton, N.C., New Entrants

"Stewart"
Sweet Stout with Chocolate, Coffee and Vanilla

Ingredients for 5 U.S. gallons (19 liters)

11 lb (4.99 kg) Briess pale malt
1 lb (0.45 kg) Briess 10° L Munich malt
1 lb (0.45 kg) Briess 20° L Munich malt
12 oz (340 g) Briess aromatic malt
7 oz (198 g) Weyermann Carafa III
7 oz (198 g) Briess chocolate malt
4 oz (113 g) Belgian chocolate (in boil, 60 min.)
12 oz (340 g) lactose (in boil, 60 min.)
20 oz cold-brewed Costa Rica Tarazzu coffee (add to keg)
2 vanilla beans (add to secondary)
0.75 oz (21 g) Tettnang pellet hops, 4.7% alpha acid (60 min.)
0.5 oz (14 g) Cascade pellet hops, 6.7% alpha acid (60 min.)
0.5 oz (14 g) Tettnang pellet hops, 4.7% alpha acid (40 min.)
0.75 oz (21 g) Tettnang pellet hops, 4.7% alpha acid (30 min.)
0.25 oz (7 g) Liberty pellet hops, 3.6% alpha acid (0 min.)
Wyeast No. 1007 German ale yeast
0.5 g White Labs Servomyces yeast nutrient
Forced CO2 to carbonate (2.4 vol.)

Original Specific Gravity: 1.078
Final Specific Gravity: 1.024
Boiling Time: 90 min.
Primary Fermentation: 8 days at 68° F (20° C) in glass
Secondary Fermentation: 14 days at 68° F (20° C) in glass

Directions
Mash grains at 154° F (68° C) for 75 minutes.

Judges' Comments
"Nice balance of the special ingredients-the vanilla, coffee and chocolate come through together and separately. Sweet finish with some bittersweet. Very drinkable for a beer with these assertive ingredients."
"An excellent example of a flavored sweet stout-might be a bit fuller bodied and sweeter for the style, but very good job. Please send me the recipe."