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Posted By fbelec,
Mar 27, 2018 at 12:26 AM
just looking to see if anyone has brewed a vanilla porter and like to share the recipe?
Home brewer, but no experience with vanilla.
me neither. i had a Leinenkugels snowdrift vanilla porter and liked this. a little lighter on the body than i'm used to for a porter but very good. i want to see if i can clone it.
The Atwater Vanilla Java Porter is one of my go-to beers in the cold months.
I picked this up off homebrewtalk.com some time ago. It's on my list of brews to try sometime soon. I normally do 10 gallon batches so this will need some adjusting...
Style: 12B. Robust Porter
Type: All Grain
Brew date: Aug 13, 2011
Original gravity: 1.053
Final gravity: 1.012
Boil volume: 8.44 gal
Final volume: 6.00 gal
Yeast: White Labs California Ale
weight type boil time color ppg points
71% 9.00 lbs Pale Malt (2 Row) Bel 60 min
12% 1.50 lbs Caramel/Crystal Malt - 40L 60 min
8% 1.00 lbs Chocolate Malt 60 min
6% 12.00 oz Black (Patent) Malt 60 min
2% 4.00 oz Munich Malt - 10L 60 min
2% 4.00 oz Roasted Barley 60 min
0.25 oz Chinook
0.60 oz Tettnang
0.50 oz Pearle
0.50 oz Goldings, East Kent
weight type phase
10.00 g Gypsum (Calcium Sulfate) Boil
0.10 oz Irish Moss Boil
2.00 lbs Vanilla Bean secondary with 2 split whole vanilla beans
0.05 oz Sodium Metibisulfite Add to strike water
Mash efficiency: 72.0%
Water/Grist ratio (qts/lb): 1.50
Grain temperature: 68°F
Grain in mash: 12.75 lbs
phase action duration temperature volume water:grist strike step #
Mash In infusion 60 min 154°F 15.08 gal
Batch Sparge infusion 60 min 158°F 1.25 ga
Add to strike water infusion 60 min 0°F 1.00 qt
Duration: 60 min
Primary Fermentation 7 days 68°F
secondary with 2 split whole vanilla beans 7 days 68°F
am i seeing right you used 2 pounds of vanilla beans?????????
I saw that too! I’m thinking 2 beans in secondary only was what they meant?
Yeah, this would be 2lbs in secondary for 7 days. It does sound like a lot....but we shall see.
i was just going thru a spot i found here on the net
over 4400 recipes
anybody make one from here? how did it turn out?
I am watching this guy, got me in to making my own beer.
Following this thread. I do some 1 gallon batches but haven't in a while. I should do one soon.
i'm watching this guy now. a little long winded but he explains himself. like him someday i'll try wine.
Not a vanilla porter, but my buddy and I have a vanilla oatmeal stout that has been in the bottles for the last three weeks. I will probably crack one open this evening and see how it turned out.
The vanilla bean was new this time around. The rest of the recipe is our our oatmeal stout that we have made a number of times now. Probably my favorite of all our beers.
I’ll let you know how it turns out. If it’s good, I’ll share the recipe.
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That recipe sounds like it has a typo. 2 lbs is a huge amount of vanilla. When I wanted a vanilla touch to a porter or stout I typically added 3-4 split beans. Another option would be to use a high quality vanilla extract. Some folks make their own extract. In the least, the beans should be steeped in vodka the night before to strengthen flavor.
Here is a ten gallon recipe:
10 gallon batch
23 lb us 6 row
1 lb caramel 60
1 lb black malt
1 lb chocolate malt
2 oz Kent Golding - 60 minutes
.5 oz Kent Golding - 30 minutes
2 oz Fuggle - 2 minutes
Estimated 24.2 IBU's
Fermented with S-04
Coffee was Kroger Private Selection. 12oz Sumatra and 12oz Kona cold brewed for 2 days in 3 quarts of distilled water. I used 60 ml of homemade vanilla that I had made a few months earlier with 8 Madagascar vanilla beans and 16 oz of vodka. I added the coffee and vanilla a day before I kegged and bottled.
It fermented down to 1.011 yielding 6.8% abv before being watered down a little with the coffee.
I forgot to post back earlier. The vanilla oatmeal stout that my buddy and I brewed turned out amazing. He's the one that created our recipe, so I need to check with him before I share it. Hopefully he is cool with the idea.