Vanilla Porter recipe

Here is one of my favorite porters. It has a very nice vanilla node with a hint of chocolate. Happy brewing. Prost!!

Steve’s Vanilla Porter (10 Gallon all grain)

Grain

20 lbs 2 row pale

1 1/2 lb 120L Caramel Crystal

4 oz Chocolate malt

4oz Black Patent

8oz Roasted Barley

Mash for 60 minutes at 152 degrees. Strike temp 170 and on slow sparge for 50 minutes. I sparge enough water to get 12 gallons of wort. My efficiency was about 82% for this brew. Pre boil gravity was 1.046

Boil for 60 minutes

HOPS

½ oz Chinook 60 minutes boil

¾ Tettnang 30 minutes boil

¾ Perle 30 minutes boil

¾ Kent Golding’s 15 minutes boil

Whirl flock 15 minutes boil

Cooled wort and cyclone swirled and let rest for 10 minutes prior to moving into the carboy’s.

Pitched Wyeast London ale 1028 with traditional DME yeast starter (1qt)

Fermented at ale temp/ fermentation was at 1.012 after 7 days, racked/ added 1.5 Mexican vanilla beans and 1.5 Madagascar vanilla beans split and scraped contents of each half bean into each 6 gallon carboy.  Let stand for another 7 days to FG 1.011. Starting Gravity was 1.052.  The fermentation was highly active and went into the air lock (be prepared).