Sweet Stout All Grain 5.3 Gallon OG - 1.064 FG - 1.024 Basically a Buffalo Sweat clone converted to sweet stout, with adjustments to the recipe and process / mash temp. Malt Bill: 0.5 lbs rice hulls 7.75 lbs pale malt 1.5 lbs flaked oats 1 lbs roasted barley 1 lbs vienna malt 0.5 lbs victory malt 0.375 lbs black malt Mash: Rest - 160 deg F for 60 mins Mash Out - 168 deg for 10 mins Mash pH - 5.4 Hops & boil additions: 0.5 lbs lactose @ 60 mins 1.0 oz pellet Glacier @ 60 mins 1.0 oz pellet Willamette @ 5 mins Misc: Brewhouse efficiency - 74% Yeast: British Ale Yeast Wyeast 1098 Fermentation: Primary for 2 weeks, fermenting on the cool side of range 62 to 64 deg F Secondary for 3 weeks Vanilla beans addition: Take 3 beans (madagascar), cut the ends, and split it down the middle. Scrape out the guts, cut the case into smaller pieces and add to a jar. Pour either bourbon or vodka, enough to cover them roughly in a glass jar and seal the jar. Let the mix soak for a few weeks (2.5 weeks). Add to secondary to taste, generally 2-4 weeks (3 weeks).