CONQUISTA-S'MORE (Milk Stout)

Ready your skewers & conquer bonfuegos all summer long

STORY
I saw that my favorite brewery, Shorts, had made a s'more stout and figured that if these successful and experienced brew masters could do it, then my amateur (at best) skills would suffice. I haven't been so wrong in ages, and hopefully won't be again. This beer was more cloy than I thought was possible. That isn't to say that I'm giving up on this one, but I will not be revisiting this recipe for a while.

RECIPE (PRINTABLE VERSION)

Grains/Extracts (~12.5lbs - All Grain)

6.6 lbs Light LME (9.0 lbs Maris Otter - All Grain)

1.0 lbs Amber DME (exclude from All Grain)

1.0 lbs Biscuit Malt

.25 lbs Black Patent

.75 lbs Chocolate Malt

.75 lbs Crystal 80

.25 lbs Honey Malt

.25 lbs Roasted Barley

.25 lbs Smoked Malt (Peated)
Hops (27 AAUs)
     12 AAUs Kent Golding (3 oz | 4%)
     15 AAUs Northern Brewer (1.5 oz | 10%)
Yeast (1 Packet of Either)

Wyeast 1084

(Med | 71-75% | 62-72°F)

Wyeast 1028

(Med-Low | 73-77% | 60-72°F)

Misc

1.0 lbs Lactose

1.0 lbs Brown Sugar

2.0 lbs Graham Crackers

1 Vanilla Bean
1 dram Marshmallow Flavor

STATS

OG:

FG:
ABV:

SRM:

IBU:
*I hadn't gotten into the habit of seriously logging my beer stats yet

MASH SCHEDULE

Prep

Prepare Yeast

Remove Juices from Refrigerator

Create Grain Bag

Create Hop Bags

Steep

Steep Grains 

- 8 qts water @ 156°F (30 mins)

Drain and Discard

Extract Addition

Add Malt Extract & Dissolve

Bring to Boil

BREW SCHEDULE

.50 oz Cluster @ :60

.75 oz Perle    @ :60

.50 oz Cluster @ :15

.25 oz Perle    @ :05

Chill Wort to 72°F  

FERMENTATION SCHEDULE

Chill Wort & Add Brown Sugar
Transfer to Secondary after 2wks
Add Vanilla Bean and flavoring to secondary
  Bottle after 2wks
     Prime to 2.4 vol CO2 (~.85oz/gal)
     Condition at room temp for 2wk (minimum)
     Cold condition for 1wk
     DRINK!
     

SESSIONS

     Nov, 2014