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Lee's X-Mas Vanilla Porter

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

Original Gravity:

1.071

Final Gravity:

1.025

ABV (standard):

6.0%

IBU (tinseth):

28.3

SRM (morey):

24.4

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	B. C. Goldings (Leaf/Whole)		28.33	100%
2 oz / $ 0.00

Mash Guidelines

Amount	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

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

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.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2021-12-23 18:16 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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