Whiskey Barrel Aged Vanilla Porter - Beer Recipe - Brewer's Friend

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Whiskey Barrel Aged Vanilla Porter

216 calories 23.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.13 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Brandon Pflipsen
Hop Utilization: 97%
Calories: 216 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created: Sunday March 19th 2023
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1.065
1.018
6.1%
46.5
35.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.75 lb United Kingdom - Maris Otter Pale5.75 lb Maris Otter Pale 38 3.75 38.9%
5.75 lb US - Pale 2-Row5.75 lb Pale 2-Row 37 1.8 38.9%
0.75 lb Bairds - Medium Crystal0.75 lb Medium Crystal 35.4 75 5.1%
0.60 lb United Kingdom - Chocolate0.6 lb Chocolate 34 425 4.1%
0.50 lb Simpsons - Aromatic Malt0.5 lb Aromatic Malt 33 23.04 3.4%
0.40 lb Belgian - Special B0.4 lb Special B 34 115 2.7%
0.30 lb United Kingdom - Black Patent0.3 lb Black Patent 27 525 2%
0.75 lb Flaked Barley0.75 lb Flaked Barley 32 2.2 5.1%
14.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Willamette3 oz Willamette Hops Pellet 3.5 Boil 60 min 33.39 88.2%
0.40 oz Magnum0.4 oz Magnum Hops Pellet 10.3 Boil 60 min 13.1 11.8%
3.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.23 g Gypsum Water Agt Mash 1 hr.
2.04 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2.52 g Epsom Salt Water Agt Mash 1 hr.
2.39 g Baking Soda Water Agt Mash 1 hr.
0.44 g Chalk Water Agt Mash 1 hr.
0.75 g Gypsum Water Agt Sparge 15 min.
1.24 g Calcium Chloride (anhydrous) Water Agt Sparge 15 min.
1.53 g Epsom Salt Water Agt Sparge 15 min.
0.50 each Whirlfloc Fining Boil 10 min.
1 tsp Wyeast - Beer Nutrient Other Boil 10 min.
8 each Vanilla Bean Spice Secondary 6 days
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.25 psi       Temp: 38 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Brown Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 27 55 70 90
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.29 gal Strike 164 °F 154 °F 60 min
3.83 gal Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.7 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.7 qt/lb 6.29 25.2  
Mash volume with grains 7.47 29.9  
Grain absorption losses -1.85 -7.4  
Remaining sparge water volume (equipment estimates 2.94 g | 11.8 qt) 3.94 15.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.13 g | 28.5 qt) 8.13 32.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 7 28  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7 g | 28 qt) 5.5 22  
Total: 10.23 40.9
Equipment Profile Used: System Default
 
Notes

Mash water at 164.5 to reach 154 after mixing.

Add 8 sliced and gutted vanilla beans soaked in vodka to the barrel before transferring the fermented beer on top to age. This particular barrel is a whiskey barrel from Lucky Guy Distillery in Hudson, WI

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  • Last Updated: 2023-04-04 16:14 UTC