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Lagugan Vanilla Bean Porter
Robust Porter • All Grain • 10 gal
Black Butte Porter Clone with Vanilla Bean and Magnum hops vice Galena. 2nd yeast will be WLP 039. Brewwed June 16.
August 16, 2007 pm 07:58pm
4.0/5.0 1 rating
Ingredients (All Grain, 10 gal)
- 18 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 2 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 1 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 1 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1.00 oz
Magnum - 13.9 AA% pellets; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 1.00 oz
Cascade - 6.0 AA% pellets; boiled 20 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1.00 oz
Tettnanger - 4.3 AA% pellets; boiled 10 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .2 oz
2 grated vanilla beans added to last 10 of boil - (omitted from calculations)
2 grated vanilla beans added to last 10 of boil
-
White Labs WLP013 London Ale
White Labs WLP013 London Ale
Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.
Notes
Rest at 140 F for about 15 minutes. Mash at 153F for 60 Minutes. Nottingham Ale Yeast Yields more nutty flavor, London ale yeast produces a good coffee flavor. Vanilla hints were ever so slight.
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.011 | 1.012 - 1.016 | |
| Color: | 31.1 SRM | 22 - 35 | |
| Alcohol: | 5.9% ABV | 4.8% - 6.5% | |
| Bitterness: | 42.2 IBU | 25 - 50 | |
Discussion
Very Close on both sides
2007-09-11 7:47pm
A bit more coffee flavor than Black Butte, with the Platinum series Nottingham (SP?) yeast providing a more nutty, mellow flavor.
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