Lee's X-Mas Vanilla Porter - Beer Recipe - Brewer's Friend

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Lee's X-Mas Vanilla Porter

239 calories 29.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 239 calories (Per 12oz)
Carbs: 29.9 g (Per 12oz)
Created: Tuesday December 21st 2021
1.071
1.025
6.0%
28.3
24.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb Simpsons - Finest Pale Ale Maris Otter12.5 lb Finest Pale Ale Maris Otter 37 2.6 87.7%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 7%
0.50 lb Brown Malt0.5 lb Brown Malt 34 90.36 3.5%
0.25 lb Bairds - Chocolate Malt0.25 lb Chocolate Malt 31 500 1.8%
14.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz B. C. Goldings2 oz B. C. Goldings Hops Leaf/Whole 5 Boil 60 min 28.33 100%
2 oz / $ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 2.5 oz       Temp: 68 °F       CO2 Level: 1.7 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.45 gal Strike 172 °F 156 °F 60 min
7 gal Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 59 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.45 17.8  
Mash volume with grains 5.59 22.4  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume (equipment estimates 4.65 g | 18.6 qt) 5.08 20.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
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) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 9.53 38.1
Equipment Profile Used: System Default
 
Notes

Add 1.5 to 2.0 oz of vanilla extract prior to bottling.

notes on WLP002 - English Ale Yeast
ATTENUATION : 63% - 70%
FLOCCULATION : Very High
ALCOHOL TOLERANCE : Medium (5-10%)
FERMENTATION TEMPERATURE : 65° - 68° F or 18° - 20° C

This is a classic ESB strain from one of England’s largest independent breweries. While it is traditionally used for English-style ales including milds, bitters, porters, and stouts, it is also ideal for American-style pale ales and IPAs. Residual sweetness accentuates malt character along with mild fruity esters, adding complexity to the flavor and aroma of finished beers. Slight diacetyl production is common. Due to this strain’s high flocculation, the beer will finish clear and the yeast can easily be harvested from the fermenter for future use. It is common for this yeast to look coagulated.

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  • Last Updated: 2021-12-23 18:16 UTC