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Thread: Vanilla Porter

  1. #1
    Heirodeacon Ken's Avatar
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    Cool Vanilla Porter

    Vanilla Porter, 5 gallons

    Fermentables:
    4.0 lbs Maris Otter (2-Row) Pale Malt, Great Britain
    4.0 lbs Pale Malt (2-Row), USA
    0.88 lbs Medium Crystal (55-70L), Great Britain
    0.75 lbs Flaked Barley, USA
    0.5 lbs Aromatic Malt, Belgium
    0.5 lbs Chocolate Malt, Great Britain
    0.5 lbs Special B Malt, Belgium
    0.25 lbs Black Patent Malt, Great Britain

    Hop Schedule:
    2.75 oz Willamette (4.0 AAU), 30 minute boil
    0.25 oz Centennial (10.0 AAU), 10 minute boil

    Yeast Choices:
    White Laps WLP001 California Ale
    Wyeast 1056 American Ale
    SafAle US-56

    Targets:
    Mash: 156*F
    60 minute boil
    OG: 1.061 (15.0 Plato)
    FG: 1.018 (4.6 Plato)
    ABV: 5.3%
    SRM: 35.6

    Vanilla Beans:
    Use 5 whole vanilla beans, cut across into 5 to 6 pieces each. Soak in a small amount of light unflavored rum during primary fermentation, for about 1 week. Only add beans to secondary.
    Current beer projects: just drinking what is on tap while working around the house.

  2. #2
    Why rum over vodka? How many times have you brewed this? Are you happy with it? Any comparison to commercial examples? I'd like to make something with more body than Breck's version.
    Reverend Nitro Nick

  3. #3
    Heirodeacon Ken's Avatar
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    I have only done it once, but it is an early version of Dry Dock's recipe.
    Current beer projects: just drinking what is on tap while working around the house.

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