Vanilla Porter

 

 

Original Gravity: 1.062

Final Gravity: 1.017

IBU: 40

Boil (Minutes): 60

ABV: 5.89%

 
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$59.82 (20% off)

  • 6.6 lb. Dark LME
  • 1.5 lb. Light DME
     
  • .5 lb. Black Patent
  • .25 lb. Crystal 120L
  • .5 lb. Chocolate
  • .5 lb. Crystal 40L
  • .5 oz. Brewer's Gold (60 min)
  • 1 oz. Northern Brewer (20 min)
  • .5 oz. Northern Brewer (5 min)
  • WYeast Irish Ale #1084
  • .5 oz. Split Vanilla Beans (Sold in 1 oz. packages)

 

       3 hours before you start this process, break the packet inside the WYeast smack-pack and let sit out at room temperature shaking from time-to-time. Bring 2.5-3gal. of water to 155°. Steep the Black Patent, Crystal 120L, Chocolate, and Crystal 40L for 25 min. and then remove bag of grain. Add LME and DME and stir to dissolve.  Bring to a boil and add .5 oz Brewer's Gold to start your 60 min boil. And add your 1 oz. Northern Brewer with 20 minutes left in your 60 minute boil. And add your .5 oz. Northern Brewer with 5 minutes left in your 60 minute boil. Then, shut off the heat. Cover pot with lid, and put pot in an ice bath to cool the wort down (approx 15-20 min.) to 70°. Pour into sanitized primary fermenter and add cool water until you reach the 5.25 gal. mark. Take Original Gravity (OG) reading. Add WYeast 1084 and stir in vigorously to start fermentation. Seal primary fermenter, attach airlock half-filled with water, and let sit at 70° for 5-7 days.

     After 7 days, siphon into 5 gal. glass carboy for secondary fermentation. Split (wishbone style) vanilla beans and add .5 oz. straight into carboy. Then top up to base of neck with boiled water that has been cooled down if necessary. Let sit at 70° for 14 days.

      After 14 days of fermenting, you are ready to bottle. Boil 1 cup water and add priming sugar (usually 3/4 cup).  Boil 2-3 min.  Siphon beer back into bucket, and stir in sugar water evenly. Proceed to bottle. Allow bottles to sit at room temperature for up to 2 weeks for carbonation.  Refrigerate and enjoy!

 

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