|
Vertical Epic 12-12-12
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.093 |
1.019 |
9.69 |
39.91 |
50 °L
|
955 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 65 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/17/2015 4:44 AM |
Notes: Grain Bill Pale Malt - 58% Light Crystal (15°L) - 13.5% Medium Crystal (60°L) - 11.5% Vienna Malt - 9.5% Midnight Wheat Malt - 7.5% Dark Candi Sugar - 3.5% of total grain weight NOTE: As always, I am only providing the all grain version of the recipe, and just percentages so that you can figure out the weights based on the size of your brewing system and your normal efficiencies. Spices added to mash: Cinnamon Stick, broken/ground - 0.025 oz per gallon (0.71 grams/gallon) Ground Allspice - 0.025 oz per gallon (0.71 grams/gallon) Ground Cloves - 0.0125 oz per gallon (0.36 grams/gallon) Sweet Orange Peel - 0.025 oz per gallon (0.71 grams/gallon) Rosehips - 0.025 oz per gallon (0.71 grams/gallon) Make the spice additions on the basis of brew length (gallons wort recovered). Note that the orange peel is sweet orange peel, not Curacao or bitter orange peel. Rosehips should be purchased ground, not whole, as whole rosehips are very difficult to crush (we had to use a fork-truck to do it)! Target OG: 22°P (1.088 SG).
Mashing Use a 60-minute conversion rest at 154°F. This is a fairly high conversion rest temperature that should provide enough body to balance the spices, hops and roasted malt characters in the finished beer. If you can, raise your mash temperature up to 165°F after conversion rest to stop the enzymatic conversion of starches to sugars before lautering. If you cannot raise the temperature in your mash, reduce the conversion rest from 60 to 30-45 minutes. Lautering Recirculate your wort gently from the bottom over the top of the mash to deposit the fine particles of malt on the top of the grain and to “set” your bed. Avoid splashing the wort. Recirculate for 5-15 minutes, depending on your system, before diverting wort flow to your kettle/boiling vessel. You should remove almost all the malt particles from the wort flow, but some haze is OK. Start sparging in the lauter when the wort level is about a ½-inch above the grain bed. Starting earlier will decrease your efficiency because the water will dilute your first wort. Sparge water should be between 165°F and 170°F to maximize extraction, but avoid going over 170°F or you’ll extract harsh compounds from the malt husks. Sparge until you hit your target boil volume or until the wort gravity being drawn off reaches 3°P (1.012 SG), whichever comes first. Don’t lauter past 3°P, because when the sparged wort coming off the lauter is that low in sugar content, you risk extracting tannins and other harsh character from the malt husks. Be careful not to rush the mashing and lautering step or your brewing efficiency will go down. These steps should be done with care. A good music selection will assist in keeping things relaxed and gentle during lautering.
Boil Hop Bill: 0.15 oz per gallon (4.2 grams/gallon) Simcoe Hop Pellets (13% alpha) at the start of the boil. 0.20 oz per gallon (5.6 grams/gallon) EACH Tettnang (4.5% Alpha acid) and Willamette (5.5% alpha acid). Added 30 minutes prior to end of boil. Spice additions (hung in a weighted down mesh bag): Cinnamon - 0.009 oz per gallon (0.24 grams/gallon) Nutmeg - 0.009 oz per gallon (0.24 grams/gallon) Clove - 0.0045 oz per gallon (0/12 grams/gallon) Boil for 90 minutes.
Whirlpool Spice additions-add at the start of the whirlpool process: Cinnamon - 0.22 oz per gallon (0.6 grams/gallon) Clove - 0.22 oz per gallon (0.6 grams/gallon) Sweet Orange Peel - 0.22 oz per gallon (0.6 grams/gallon) Allspice - 0.22 oz per gallon (0.6 grams/gallon) Admittedly somewhat unusual for Stone, we did not hop this brew in the whirlpool. With the influence of the spices, we wanted to keep the hop presence well blended. Massive flavor hopping in the whirlpool may have clashed with the aromatic spice flavors. The whirlpool step is where you separate out your proteinaceous trub. It’s going to be a large trub pile with all these spices, though the lack of hops should help enhance your wort recovery.
Fermentation Yeast Addition Pitch a Belgian yeast strain, enough to get 20-25 million cells per milliliter (requires a starter). We used the Wyeast High Gravity Trappist yeast for this brew, the first time we’ve ever used this yeast. This yeast produced a lot of banana character, especially at a 68°F fermentation temperature. The banana esters combined well with the dark malt and dark candy sugar flavors, giving the beer a bit of a chocolate-banana dessert flavor. After the trub has been separated from the wort, chill the wort using an immersion chiller or a heat exchanger to about 65 °F. Add enough yeast to get a cell count of about 20-25 million cells per milliliter. We like to use a higher pitching rate (yeast addition rate) here, because we wanted to ferment at a lower temperature but still ensure the beer ferments out completely. This means that you will most likely have to build up your yeast culture at home using a starter.
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Blue Moon Clone
|
American Light Lager
|
5 Gallons |
1.058 |
1.014 |
5.77 |
36.91 |
4.68 °L
|
955 |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/17/2021 2:14 AM |
| Notes: |
|
|
Major's Hopalong IV IPA
|
American IPA
|
5.5 Gallons |
1.067 |
1.012 |
7.26 |
68.9 |
6.34 °L
|
955 |
1 |
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|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/25/2019 5:46 PM |
| Notes: |
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Coconut Chocolate Oatmeal Stout
|
Sweet Stout
|
5.5 Gallons |
1.065 |
1.025 |
5.18 |
23.69 |
38.35 °L
|
955 |
1 |
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|
|
| Boil
Size: 6.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 78 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: Kegging |
Priming Amount: 15 PSI CO2 |
Creation
Date: 10/21/2017 12:59 PM |
Notes: Loosely based on Lorena "Yooper" Evans, http://www.homebrewtalk.com/showthread.php?t=210376 and inspired by Oskar Blues "death by Coconut." Tweaked using a different yeast, and a different grain bill. Tried using cold steep roast & crystal in 1 gallon room temp water. Rinsed & squeezed to get a total of 2-3 qts of dark brew to add to kettle near flame out. Didn't add as much flavor as I wanted. Also, flaked coconut is a royal PITA. Will use coconut extract next time. Will try 1st recipe with 6.5# MO + .5# GP, then switch to 7.0# GP. Will ferment using STC1000+ ALE PROFILE (Pr4)(16+ days)
Pitch yeast @ <70°
SP0: 66°
dh0: 120 (5 day ferment)
SP1: 66°
dh1: 24 (1 day ramp up)
SP2: 72°
dh2: 72 (3 day ferment/D-rest)
SP3: 72°
dh3: 48 (2 day ramp down)
SP4: 36° (Crash, fine, and keg)
dh4: 0
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10C1. Weizenbock
|
Weizenbock
|
5.5 Gallons |
1.085 |
1.02 |
8.5 |
16.17 |
15.68 °L
|
955 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.058 |
Efficiency: 85 |
Mash Thickness: 2.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/23/2017 8:13 PM |
Notes: Overall Impression:
A strong, malty, fruity, wheat-based ale combining the best malt and yeast flavors of a weissbier (pale or dark) with the malty-rich flavor, strength, and body of a Dunkles Bock or Doppelbock.
Aroma:
Medium-high to high malty-rich character with a significant bready-grainy wheat component. Paler versions will have a bready-toasty malty richness, while darker versions will have a deeper, richer malt presence with significant Maillard products. The malt component is similar to a helles bock for pale versions (grainy-sweet-rich, lightly toasted) or a dunkles bock for dark versions (bready-malty-rich, highly toasted, optional caramel). The yeast contributes a typical weizen character of banana and spice (clove, vanilla), which can be medium-low to medium-high. Darker versions can have some dark fruit aroma (plums, prunes, grapes, raisins), particularly as they age. A low to moderate alcohol aroma is acceptable, but shouldn’t be hot or solventy. No hop aroma. The malt, yeast, and alcohol intertwine to produce a complex, inviting, prominent bouquet.
Appearance:
Pale and dark versions exist, with pale versions being light gold to light amber, and dark versions being dark amber to dark ruby-brown in color. A very thick, moussy, long-lasting white to off-white (pale versions) or light tan (dark versions) head is characteristic. The high protein content of wheat impairs clarity in this traditionally unfiltered style, although the level of haze is somewhat variable. Suspended yeast sediment can contribute to the cloudiness.
Flavor:
Like the aroma, a medium-high to high malty-rich flavor together with a significant bready-grainy wheat flavor. Paler versions will have a bready, toasty, grainy-sweet malt richness, while darker versions will have deeper, bready-rich or toasted malt flavors with significant Maillard products, optional caramel. Low to moderate banana and spice (clove, vanilla) yeast character. Darker versions can have some dark fruit flavor (plums, prunes, grapes, raisins), particularly as they age. A light chocolate character (but not roast) is optional in darker versions. No hop flavor. A low hop bitterness can give a slightly sweet palate impression, but the beer typically finishes dry (sometimes enhanced by a light alcohol character). The interplay between the malt, yeast, and alcohol adds complexity and interest, which is often enhanced with age.
Mouthfeel:
Medium-full to full body. A fluffy or creamy texture is typical, as is the mild warming sensation of substantial alcohol content. Moderate to high carbonation.
Comments:
A Weissbier brewed to bock or doppelbock strength. Schneider also produces an Eisbock version. Pale and dark versions exist, although dark is more common. Pale versions have less rich malt complexity and often more hops, as with doppelbocks. Lightly oxidized Maillard products can produce some rich, intense flavors and aromas that are often seen in aged imported commercial products; fresher versions will not have this character. Well-aged examples might also take on a slight sherry-like complexity.
History:
Aventinus, the world’s oldest top-fermented wheat doppelbock, was created in 1907 at the Schneider Weisse Brauhaus in Munich.
Characteristic Ingredients:
A high percentage of malted wheat is used (by German brewing tradition must be at least 50%, although it may contain up to 70%), with the remainder being Munich- and/or Vienna-type barley malts in darker versions, and more Pils malt in paler versions. Some color malts may be used sparingly. A traditional decoction mash can give the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character. Too warm or too cold fermentation will cause the phenols and esters to be out of balance and may create off-flavors. Hop choice is essentially irrelevant, but German varieties are most traditional.
Style Comparison:
Stronger and richer than a Weissbier or Dunkles Weissbier, but with similar yeast character. More directly comparable to the Doppelbock style, with the pale and dark variations. Can vary widely in strength, but most are in the bock to doppelbock range.
Entry Instructions:
The entrant will specify whether the entry is a pale or a dark version.
Vital Statistics:
OG: 1.064 – 1.090
FG: 1.015 – 1.022
ABV: 6.5 – 9.0%
IBUs: 15 – 30
SRM: 6 – 25
Commercial Examples:
Dark –Eisenbahn Weizenbock, Plank Bavarian Dunkler Weizenbock, Penn Weizenbock, Schneider Unser Aventinus; Pale –Plank Bavarian Heller Weizenbock, Weihenstephaner Vitus
Tags:
high-strength, amber-color, pale-color, top-fermented, central-Europe, traditional-style, wheat-beer-family, malty
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Peanut Butter Chocolate Stout
|
American Stout
|
6 Gallons |
1.055 |
1.014 |
5.41 |
49.76 |
40.21 °L
|
955 |
0 |
|
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|
| Boil
Size: 7 Gallons |
Boil Time: 40 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/21/2017 11:41 PM |
| Notes: |
|
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Stike Team Chanukah Altbier Big Brew 2016
|
Altbier
|
16 Gallons |
1.061 |
1.014 |
6.11 |
39.61 |
20.5 °L
|
955 |
0 |
|
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|
| Boil
Size: 17 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 85 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/27/2016 2:42 AM |
| Notes: Secondary Fermentation for 30 days at 35 degrees |
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Oatmeal Stout
|
Oatmeal Stout
|
5.5 Gallons |
1.067 |
1.022 |
5.85 |
40.9 |
50 °L
|
955 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/15/2016 7:30 PM |
| Notes: |
|
|
Wheat
|
American Wheat Beer
|
590 Litres |
12.077 |
2.132 |
5.3 |
31.72 |
4.04 °L
|
955 |
0 |
|
|
|
| Boil
Size: 610 Litres |
Boil Time: 60 |
Boil Gravity: 11.7 |
Efficiency: 85 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/15/2016 2:28 PM |
| Notes: |
|
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Schwester Frieda Rosé – Berliner Fraise
|
Berliner Weisse
|
15 Litres |
8.627 |
1.75 |
3.62 |
4.83 |
2.99 °L
|
955 |
0 |
|
|
Author:
|
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Cervesiastische Versuchsanst.
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|
| Boil
Size: 16.5 Litres |
Boil Time: 15 |
Boil Gravity: 7.3 |
Efficiency: 65 |
Mash Thickness: 2 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/29/2015 10:30 AM |
Notes: Hops:
As only very little hop is used and hardly any hop aroma is perceived in the style, you can use whatever hop you find at home. But be careful: Stay below IBU 5 to prevent impeding the lactos.
Boil:
Traditionally Berliner Weisse is not boiled at all. This however was boiled ca. 30 mins to prevent DMS.
Lactos:
I usually grow my own Lactos. I take a hand full of malt and put it in a simple, warm DME wort. To give the lactos a headstart, I usually add a little lactic acid (80%, from Amazon). That way only acidophile microbes will grow in the wort. Keep it in a warm place – I now use a Yoghurt maker to keep the temerature between 25-35°C, but had success with a thermos flask, too. Every morning, I pour away about 1/3 of the wort and replace it with new wort. After one week I stop pouring away and only keep the temperature between 25 and 35°C. As soon as it tastes lemony sour, it's time to brew. Pour the sour wort right into your fermentor at primary fermentation.
Brett:
Berliner Weisse traditionally incorporates Brettannomyces. I got my strain from two bottles of Brewbaker Jahrgangsweisse 2013 – a commercially brewed Craft Berliner Weisse from germany. Fits the style perfectly.
Strawberries:
This Berliner Weisse is aged for about one month on fresh strawberries. I used 500g of mashed Strawberries for ca. 5 liters of beer. Add it in secondary fermentation. |
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Elliot Porter
|
Brown Porter
|
5.5 Gallons |
1.066 |
1.018 |
6.23 |
19.02 |
34.93 °L
|
955 |
0 |
|
|
Author:
|
|
Kirk McDerrick
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: CO2 |
Priming Amount: 2.2 |
Creation
Date: 7/31/2013 2:36 AM |
| Notes: I nice and balanced porter that has just enough bite and chocolate sweetness without too much heaviness. |
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PINON PORTER
|
Robust Porter
|
5.75 Gallons |
1.065 |
1.015 |
6.56 |
43.66 |
36.14 °L
|
955 |
0 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/18/2015 2:29 AM |
| Notes: |
|
|
Maggie Brown Traditional
|
Southern English Brown
|
380 Gallons |
14.559 |
3.777 |
5.83 |
40.27 |
17.01 °L
|
955 |
0 |
|
|
|
| Boil
Size: 410 Gallons |
Boil Time: 90 |
Boil Gravity: 13.5 |
Efficiency: 96 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/26/2015 7:39 PM |
| Notes: |
|
|
Hop Pressed
|
Imperial IPA
|
5 Gallons |
1.069 |
1.012 |
7.58 |
136.33 |
7.78 °L
|
955 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: Dextrose |
Priming Amount: 24g |
Creation
Date: 3/23/2015 8:17 PM |
| Notes: |
|
|
MFB - Rockaway Whiskey Rye
|
Robust Porter
|
5 Gallons |
1.063 |
1.015 |
6.34 |
42.4 |
28.55 °L
|
955 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/17/2015 7:44 PM |
| Notes: Age is Whiskey Barrel |
|
|
Broob's Oatmeal Stout
|
Oatmeal Stout
|
22 Litres |
1.062 |
1.021 |
5.31 |
31.8 |
33.91 °L
|
955 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 70 |
Boil Gravity: 1.054 |
Efficiency: 72 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/16/2015 4:04 AM |
| Notes: |
|
|
ELF
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.083 |
1.019 |
8.43 |
26.37 |
17.37 °L
|
955 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/27/2015 5:40 PM |
| Notes: |
|
|
Low Cara IPA 4th Edition
|
American IPA
|
52 Litres |
1.06 |
1.012 |
6.29 |
76.71 |
7.96 °L
|
955 |
0 |
|
|
Author:
|
|
Jenberg
|
|
| Boil
Size: 58 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 78 |
Mash Thickness: 4.15 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 17 ° C |
Priming Method: Sukkerlake |
Priming Amount: 120 |
Creation
Date: 12/15/2014 11:36 AM |
Notes: Dette er et forsøk på å ballanser mellom lite carasmak og mørk farge.
Det er følgende i denne:
11.0kg Muntons Pale Ale EBC 4,4 = kr 158.40
00.7kg Weyermann Cara Hell EBC 50= kr 012.32
01.0kg Castle Malting Wheat Blanc
EBC 2,5 = kr 014.40
kr 185.12
Target IBU = 75
Denne ble atskillig mørkere enn planlagt og smaken vil bli mere dominert av CARA. Det skulle vært EBC=30 ikke 50 som duden malte opp uten å spørre meg om det var OK.
Dette er det som kom ut av brygginga 15. december 2014, mhp efficiency etc.
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Brewgade IPA
|
American IPA
|
12 Gallons |
1.064 |
1.012 |
7.12 |
71.68 |
6.34 °L
|
955 |
1 |
|
|
|
| Boil
Size: 13.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/13/2014 12:27 AM |
| Notes: |
|
|
Bourbon Island Vanilla Porter
|
Robust Porter
|
10.5 Gallons |
1.055 |
1.014 |
5.41 |
49.01 |
32.38 °L
|
955 |
1 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/3/2012 2:16 PM |
| Notes: Vanilla Porter, brewed this one a bunch but used Vienna Malt for the bulk of fermentables for this one instead of 2-Row because that's what I had to get rid of. Also, the brew store was out of flaked barley, so this one got flaked oats instead. 3 Madagascan (Bourbon Island) vanilla beans split and scraped added to the secondary fermenters along with a cup of bourbon to saitize them. |
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