Strong Vanilla Porter - Beer Recipe - Brewer's Friend

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Strong Vanilla Porter

285 calories 26.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 120 min
Batch Size: 5.7 gallons (fermentor volume)
Pre Boil Size: 8.75 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Robert Weaver
Calories: 285 calories (Per 12oz)
Carbs: 26.7 g (Per 12oz)
Created: Thursday May 29th 2014
1.086
1.018
8.9%
35.3
32.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 3.75 67.6%
3.50 lb American - Munich - Light 10L3.5 lb Munich - Light 10L 33 10 19.7%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 5.6%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 4.2%
0.25 lb American - Caramel / Crystal 120L0.25 lb Caramel / Crystal 120L 33 120 1.4%
0.25 lb German - Carafa I0.25 lb Carafa I 32 340 1.4%
17.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cluster0.5 oz Cluster Hops Leaf/Whole 8.7 First Wort 0 min 7.57 16.7%
0.50 oz Cluster0.5 oz Cluster Hops Leaf/Whole 8.7 Boil 60 min 12.5 16.7%
1 oz Cluster1 oz Cluster Hops Leaf/Whole 8.7 Boil 15 min 12.41 33.3%
1 oz Fuggles1 oz Fuggles Hops Leaf/Whole 4.9 Aroma 5 min 2.81 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish moss Fining Boil 10 min.
11 g Calcium Carbonate Water Agt Mash --
2 g Baking Soda Water Agt Mash --
2 g Calcium Sulphate Water Agt Mash --
2 g Sodium Chloride Water Agt Mash --
2 each Vanilla Bean Flavor Secondary --
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (custom):
79.1%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 558 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: DME       Amount: 5.7 oz       CO2 Level: 2.25 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
18 qt Protein Rest Infusion -- 130 °F 30 min
10 qt Temperature Rest Infusion -- 143 °F 15 min
Saccharification Rest Temperature -- 150 °F 60 min
14 qt Batch Sparge Sparge -- 170 °F 20 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 4.44 17.8  
Mash volume with grains 5.86 23.4  
Grain absorption losses -2.22 -8.9  
Remaining sparge water volume (equipment estimates 6.84 g | 27.4 qt) 6.78 27.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.81 g | 35.3 qt) 8.75 35  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.7 22.8  
Going into fermentor 5.7 22.8  
Total: 11.22 44.9
Equipment Profile Used: System Default
 
Notes

During Mash, the original intention was to only rest at 130F and 150F. However, due to temperature miscalculations, Adding 10 qt of water to raise temp to 150F failed at doing so and settled out at 143F. Some mash was then removed and heated up, then added back to mash to raise temp to 150F. Sort of as a pseudo-decoction. It was not raised to a boil, only heated enough to raise Mash temp to 150F.
Also, this was a first attempt at using brewing salts to adjust chemistry. The source water is low in ion content and typically yields a mash pH of around 5.0 with a pale ale type beer at mash temp, so to counteract this effect salts were added to allow pH to be a little higher at Mash temp. Around 5.3. Salts also added to enhance maltiness. Salts were added to mash water and pH of Mash was checked, not the water.

finally, the Vanilla beans are cut and stripped of inner gunk, and the beans are cut into 2-3 pieces. All of which is added to secondary. Condition in secondary for 10-14 days.

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  • Last Updated: 2014-06-28 20:30 UTC