Vanilla Cream Stout NHC06

Category 21: Spice/Herb/Vegetable Beer

Gold Medal NHC 2006

Sponsored by: Silver Hammer Brewing

Richard Dobson, Gainesville, Texas, Spice, Herb, or Vegetable Beer, Red River Brewers

"Vanilla Cream Stout"

Sweet Stout with Vanilla Bean

Ingredients for 6 U.S. gallons (22.7 liters)

7.8       lb (3.54 kg) Maris Otter malt

2.0       lb (0.9 kg) 60° L caramel malt

1.0       lb (0.45 kg) wheat

2.0       lb (0.9 kg) roast barley

0.4       lb (181 g) black barley

1.2       lb (544 g) caramel foam malt

1.1       lb (499 g) lactose (15 min. from end of boil)

1          vanilla bean, sliced vertically (added to secondary)

0.6       oz (17 g) Centennial whole hops, 10% alpha acid (90 min.)

1.06     oz (30 g) Willamette whole hops, 3.9% alpha acid, (5 min.)

0.35     oz (10 g) U.S. Goldings whole hops, 5% alpha acid, (1 min.)

2.0       qt Wyeast No. 1056 Chico ale yeast starter

Forced CO₂ to carbonate

Filtered (0.8 micron)

Wyeast yeast nutrient (0.5 tsp)

Original Specific Gravity: 1.066

Final Specific Gravity: 1.035

Boiling Time: 90 minutes

Primary Fermentation: 7 days at 64° F (18° C) in glass

Secondary Fermentation: 30 days at 45° F (7° C) in glass

Directions

Mash grains at 155° F (68° C) for 60 minutes.

Judges' Comments

"Great-rich, complex. Not too sweet. Smells of high-quality vanilla beans. Caramel, chocolate, hints of coffee. Very nice alcohol, not too high. Dessert-like without being overly sweet."

"The vanilla flavor becomes subdued after opening, but the initial taste is wonderful. Very smooth and luscious. Stout character comes through very well."