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Vanilla Porter
Brown Porter • Extract • 5 gal
September 10, 2002 am 02:51am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 3/4 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 1/2 lbs
British Dark Crystal
British Dark Crystal
Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
- 6 lbs
Pale Liquid; Alexanders
Pale Liquid; Alexanders
Reportedly lightest colored malt extract available.
- 1 lbs
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- 7/8 oz
Bullion - 7.5 AA% pellets; boiled 60 min
Bullion
Neutral. Not highly regarded.
- 1 oz
Fuggle - 4.8 AA% pellets; boiled 1 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 2 oz
Vanilla Extract - (omitted from calculations)
Vanilla Extract
-
Wyeast 1968 London ESB Ale™
Wyeast 1968 London ESB Ale™
Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.
Style (BJCP)
Category: 12 - Porter
Subcategory: A - Brown Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.012 | 1.008 - 1.014 | |
| Color: | 27.1 SRM | 20 - 30 | |
| Alcohol: | 5.7% ABV | 4% - 5.4% | |
| Bitterness: | 28.0 IBU | 18 - 35 | |
Discussion
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