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Vanilla Bean Porter
Robust Porter • All Grain • 19.50 L
The recipe itslef is pretty standard, I guess. This ale tasted too heavy for the style, so that the flavor of vanilla and that from blacky malts did not come along well. It might be better to brew as a brown porter.
July 12, 2009 am 12:01am
0.0/5.0 0 ratings
Ingredients (All Grain, 19.50 L)
- 4.5 kg
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
- 0.47 kg
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.23 kg
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 0.23 kg
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 0.23 kg
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 14 g
Galena - 13.0 AA% pellets; boiled 60 min
Galena
Neutral. This hop can be very bitter, but blends well with finishing hops. Used in American ales and lagers, but suitable for all beer styles. Aroma is medium but pleasant.
- 14 g
Fuggle - 4.8 AA% pellets; boiled 15 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 14 g
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.
- 1.6 g
Vanilla Beans (grated, into the secondary. ) - (omitted from calculations)
Vanilla Beans (grated, into the secondary. )
- 1 tsp
Gypsum (at mashing. ) - (omitted from calculations)
Gypsum (at mashing. )
- 1 tsp
Irish Moss (15 min. boil. ) - (omitted from calculations)
Irish Moss (15 min. boil. )
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Notes
1-step infusion mashing. Brewed on 1/9/09. The OG was 1.070, the FG was 1.024. Bottled on 2/22/09.
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.057 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.014 | 1.012 - 1.016 | |
| Color: | 30.9 SRM | 22 - 35 | |
| Alcohol: | 5.7% ABV | 4.8% - 6.5% | |
| Bitterness: | 34.7 IBU | 25 - 50 | |
Discussion
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