Vanilla Porter - Beer Recipe - Brewer's Friend

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Vanilla Porter

167 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.89 gallons
Post Boil Size: 5.64 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 167 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Monday December 7th 2020
1.051
1.010
5.5%
30.7
36.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Briess - Brewers Malt 2-Row9.5 lb Brewers Malt 2-Row 37 1.8 89.4%
6 oz United Kingdom - Roasted Barley6 oz Roasted Barley 29 550 3.5%
4 oz United Kingdom - Black Patent4 oz Black Patent 27 525 2.4%
4 oz Briess - Chocolate4 oz Chocolate 25 350 2.4%
4 oz Briess - Midnight Wheat Malt4 oz Midnight Wheat Malt 25 550 2.4%
170 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Glacier1 oz Glacier Hops Pellet 4.5 Boil 60 min 4.18 50%
0.50 oz Challenger0.5 oz Challenger Hops Pellet 8.5 Boil 60 min 15.78 25%
0.50 oz Artisan - Cascade0.5 oz Cascade Hops Pellet 5.8 Boil 60 min 10.76 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each vanilla beans Spice Secondary 30 days
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10 psi       Temp: 38 °F       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.98 gal Strike 163 °F 152 °F 60 min
4.41 gal Sparge 180 °F 170 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.98 15.9  
Mash volume with grains 4.83 19.3  
Grain absorption losses -1.33 -5.3  
Remaining sparge water volume (equipment estimates 4.67 g | 18.7 qt) 4.48 17.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.89 27.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.64 22.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.64 g | 22.6 qt) 5.5 22  
Total: 8.47 33.9
Equipment Profile Used: System Default
 
Notes

Once primary fermentation is complete, prepare the vanilla beans for secondary fermentation in the following manner...

Slice two beans lengthwise and open them up.

Scrape the tar-like interior out of the husks and put it (along w/ the husks) into the bottom of a clean and sanitized vessel.

Rack the beer on top of the vanilla beans.

Wait 2-4 weeks for the vanilla to extract into the beer.

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  • Last Updated: 2021-01-13 21:21 UTC