Experimental Stout (Autumn Warmer?) Extract Recipe

I've used one ounce of sweet orange peel (dried) and I didn't notice any particular orangey flavor from it. Added at 10 minutes, but I don't think it was enough. Fresh might be different, never tried it.

I like the cluster addition, neutral on the nelson (haven't used it myself, only drank commercial beers with it). .

 

Sounds interesting! I do not brew with oak or orange peel but have enjoyed a few. Let us know how it comes out.

 

How prominent do you want the vanilla extract to be exactly? Boiling it for 30 minutes may be too long if you want a pernounced vanilla flavor and aroma. Just a thought.

 

Yep. The vanilla extract flavor and aroma will boil off rapidly. I would consider adding the vanilla with the secondary oak addition instead of in the boil.

 

Looks like an interesting spiced Brown Ale.
I don't want to rain on your parade, but Biscuit is not IMO suitable for steeping, because it is full of unconverted starches. If you want to use it, I'd recommend replacing some of your light extract with a pale ale malt and do a mini-mash of the pale ale malt, the biscuit, and (maybe) the chocolate. (But the chocolate is steepable if you just want to mini-mash the other two.) The mini-mash will convert the starches in the Biscuit to fermentable (and non fermentable) sugars.

 

But you don't have a any grains in your grain bill to provide the diastatic power (enzymes) for a mini-mash. That's why I suggested a pound of pale ale malt (or some other malt with enzymes). When you 'mash' without enzymes, it's not a mash, it's a steep. A steep is okay for Chocolate Malt, but not for Biscuit.

 

If you're looking for a subtle vanilla flavor, I would recommend using a smaller amount later in the process, rather than more earlier. Them jawns ain't cheap.