Oaked Vanilla Porter (1 ratings)

Extract Recipe

Submitted By: jhocking (Shared)
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Brewer: John Hocking
Batch Size: 5.00 galStyle: Robust Porter (12B)
Boil Size: 2.82 galStyle Guide: BJCP 2008
Color: 44.0 SRMEquipment: Pot ( 3 Gal/11.4 L) - Extract
Bitterness: 49.1 IBUsBoil Time: 60 min
Est OG: 1.073 (17.7° P)
Est FG: 1.019 SG (4.8° P)Fermentation: Ale, Two Stage
ABV: 7.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.00 gal Seattle, WA Water 1
1 lbs Chocolate Malt (350.0 SRM) Grain 2
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 3
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4
10 lbs Amber Liquid Extract (12.5 SRM) Grain 5
2.0 oz Chinook [13.0%] - Boil 60 min Hops 6
1.0 oz Willamette [5.5%] - Boil 30 min Hops 7
1.0 oz Willamette [5.5%] - Boil 15 min Hops 8
1.00 tbsp Irish Moss (Boil 10 min) Misc 9
1 pkgs Irish Ale (Wyeast Labs #1084) Yeast 10
1.50 oz Oak Chips (Secondary 10 days) Misc 11
3.00 tbsp Vanilla Extract (Secondary 3 weeks) Misc 12

Notes

Use 3 Tbsp Vanilla extract in secondary. Secondary for three weeks.

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