Oaky Seas (Vanilla BCBS Clone) (BC)

Inspired by Vanilla BCBS, this is an attempt to make a big, oak-aged imperial stout with a big vanilla presence.

Brewed 5.0 gallons on 2018-06-16

Preboil gravity: 1.094

Original gravity: 1.110

Final gravity: 1.027

ABV: 10.9%

Apparent Attenuation: 75.5%

Inspiration for Blackout Stout (BZ)

Parti-gyle secondary beverage was Trimming Old Black Currant Bushes (BD)

Process notes

2018-06-17

Strong fermentation in less than eight hours. Fermented at 67°.

2018-07-08

Kegged. Dumped the whiskey from the vanilla beans and oak cubes into the keg. Pitch black. Molasses, bitter chocolate, quite boozy, not a super heavy body, some sharp bitterness. Hope it mellows out.

Boil for 90 minutes

At 60 minutes

1 ounce of 12.4% Alpha Acid Nugget pellets

At 45 minutes

1 ounce of 12.4% Alpha Acid Nugget pellets

At 15 minutes

1 Whirlfloc Tablet

Mash

[66.18%] 17 pounds of 2-Row (RahrMaltingCo)

[19.46%] 5 pounds of German Munich (Weyermann)

[3.89%] 1 pound of Pale Chocolate Malt (CrispMalt)

[3.89%] 1 pound of Caramel 60L (Briess)

[3.89%] 1 pound of Roasted Barley (Briess)

[2.68%] 11 ounces of Blackprinz (Briess)

Single infusion mash. Mashed with 6.5 gallons (1.01 quarts per pound) of reverse osmosis water for 75 minutes. 25lb 11oz of grain was used in the mash.

Strike water temp: (0.2/1.01) * (156 - 68) + 156 = 173.4

2.00g calcium chloride, 1.30g gypsum, 5.20g baking soda, and 2.00g chalk added to water

After 0 mins

mash is 153°

After 45 mins

mash is 151°; pH is 5.40

After 75 mins

mash is 151°; pH is 5.24

Sparge

Sparged for 60 minutes with 5 gallons of 170° reverse osmosis water.

1.50g calcium chloride and 1.00g gypsum added to water

After 0 mins

pH is 5.20; specific gravity is 1.102

After 20 mins

pH is 5.16; specific gravity is 1.103

After 40 mins

pH is 5.12; specific gravity is 1.097

After 60 mins

pH is 5.27; specific gravity is 1.057

Yeast

2018-06-16

Pitch starter (started on 2018-06-13 with 2000mL water, StirPlate, 200 grams DME, 1.00 tsp FermaidK) made from 3 packs of WLP001 California Ale (WhiteLabs) at 66°. (Yeast MFG: 5/7/2018. Lot # 1056249. Decanted starter before pitching.)

Dry additions

2018-07-08

9 Vanilla Bean. (2018-6-12: Took the vanilla beans, sliced+ deseeded + cut into quarters. Put in small jar w/ ~100mL Bulleit Bourbon.)

2018-07-08

2 ounces of Oak Cubes (American Medium Toast) (CellarScience). (2018-6-12: Added the cubes to ~100mL Bulleit Bourbon and ~100mL Balcones Blue Corn Whiskey. Dumped the whiskey right into the keg along with the whiskey from the vanilla beans.)

Tasting notes (7.60/10; 5 ratings)

2018-07-21

[7/10] Big, boozy aroma. Some vanilla comes through, but mostly booze. Vanilla, chocolate, tons of booze in the aroma. Mouthfeel isn't very heavy. Needs to mellow.

2018-12-11

[7/10] Deep black color. Tan/brown head, not good head retention. Aroma is a mix of vanilla and oak. It's odd how the aroma switches between vanilla or oak forward. The oak is way too strong in the flavor and finish. The beer character is muted by the vanilla + oak as well.

2019-02-20

[8/10] Deep brown, persistent head. Dark black color. Earthy, vanilla aroma. Some roast + coffee, but the aroma is more mellow than I'd expect. Definitely vanilla forward. Oak has mellowed. Nice, creamy mouthfeel, not a huge body, actually pretty good in that respect. The oak is present on the backend, but it's mellowed, it doesn't have the sharpness from months ago.

2020-02-17

[8/10] Sharp, leather, vanilla aroma. Definitely some oak on the back of the tongue, but pretty smooth. Some licorice. Roasty, dry finish. Damn tasty, but the acidic finish is probably the biggest flaw.

2020-05-22

[8/10] Final pour. Creamy, brown persistent head. Vanilla and chocolate aroma. Some of the sharpness has faded. Leather, tobacco, bitter chocolate, some earthiness in the flavor. Astringency in the finish. Good lacing. Overall, I've enjoyed this, but I'd probably not bother with the oak.