Red Velvet Stout – Brewed on Anvil Foundry & Chilled with Jaded Brewing Scylla – Part 1 of 2

Red Velvet Stout – Brewed on Anvil Foundry & Chilled with Jaded Brewing Scylla – Part 1 of 2

Essentially we’re brewing a Milk Stout or Oatmeal Stout based on how your looking at it but the goal is to build an amazingly velvet chocolate stout to help carry the Red Velvet flavoring which will be added as a back sweetening using Amoretti Red Velvet natural flavoring.

Recipe for a 5.25 gallon batch for the Red Velvet Stout:
6 lbs Maris Otter
2 lbs Munich I
1 lb Flaked Oats
1 lb Vienna Malt
12 oz Chocolate Wheat
12 oz Pale Chocolate
4 oz Caramel 80L
1 oz Columbus hops 16.2 A added at 65 minutes before flame out

Last 10 minutes:
1/2 Whirlfloc tablet
12 oz Lactose Sugar (last 10 minutes)
1 heaping tsp of Wyeast Yeast Nutrient

Omega 048 British XI Yeast

Equipment I used to brew this batch of beer:
Anvil Foundry 10.5 Gallon All-in-One brewing system with recirculation pump kit
Jaded Brewing Scylla
Awesome propane burner – Great quality.
Anvil 10 gallon Brew Kettle
Five Star Super Moss HB
Wyeast Yeast Nutrient
Hop filter for brewing
Glass Carboy
Plastic Carboy for measuring
Tilt Hydrometer during fermentation
Best Hydrometer I’ve ever used and a great company