Slopeside Vanilla Porter AG

All Grain Recipe

Submitted By: ChrisS (Shared)
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Brewer: ChrisS
Batch Size: 5.50 gal	Style: Spice, Herb, or Vegetable Beer (21A)
Boil Size: 6.50 gal	Style Guide: BJCP 2008
Color: 30.6 SRM	Equipment: Pot (9 gal) - BIAB
Bitterness: 16.8 IBUs	Boil Time: 60 min
Est OG: 1.050 (12.3° P)	Mash Profile: Single Infusion, Light Body
Est FG: 1.012 SG (2.9° P)	Fermentation: Ale, Single Stage
ABV: 5.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
3.20 g	Calcium Chloride (Mash 0 min)	Misc	1
0.70 g	Pickling Lime (calcium hydroxide - add with late grains) (Mash 0 min)	Misc	2
0.70 g	Epsom Salt (MgSO4) (Mash 0 min)	Misc	3
1.50 g	Gypsum (Calcium Sulfate) (Mash 0 min)	Misc	4
1 lbs 8.00 oz	Munich Malt (9.0 SRM)	Grain	5
6 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	6
8.00 oz	Chocolate Malt - late addition (350.0 SRM)	Grain	7
2.00 oz	Black (Patent) Malt - late addition (500.0 SRM)	Grain	8
1 lbs 4.00 oz	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	9
6.00 oz	Roasted Barley - late addition (300.0 SRM)	Grain	10
0.25 oz	Chinook [14.2%] - Boil 30 min	Hops	11
0.25 oz	Perle [7.5%] - Boil 15 min	Hops	12
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	13
1.00 items	Immersion chiller (Boil 15 min)	Misc	14
2.00 items	Vanilla Bean (Boil 10 min)	Misc	15
1.00 oz	Tettnang [4.5%] - Boil 5 min	Hops	16
1.00 tsp	Yeast Nutrient (Boil 5 min)	Misc	17
1.0 pkgs	American Ale (Wyeast Labs #1056)	Yeast	18
1.00 oz	Goldings, East Kent [5.1%] - Dry Hop 10 days	Hops	19
5.00 items	Vanilla Bean (Secondary 10 days)	Misc	20

Taste Notes

A light bodied vanilla porter similar to Breckenridge. Very smooth flavor with just the right amount of vanilla. Good for people who "don't like dark beers". Almost a summer brew. The late addition of the dark grains smoothed out the roast flavors - maybe a little too much. Next time try a 30 min mash for the dark grains.

Notes

Add water adjustments (except lime) to 7.5 gal water in large brew pot. Transfer 17 qts to small brew pot and add lactic. Then transfer 8 qts to two stock pots. Heat strike water in large brew pot to 160F . Put basket with grain bag (minus chocolate, black patent and roasted barley) in large pot, dough in grains, stir, put lid on and mash at 148F for 75 min. Add dark grains and lime for last 15 min of mash. While mashing, heat water in small brew pot to boiling and stock pots to 172F. After mash, iodine check mash for conversion then add small brew pot water to large pot, stir and mash out at 168F for 10 min. After mashout, lift bag, sparge with stock pot water and let it drain into brew pot. Dispose of grains and bring to a boil. Follow 60 min boil schedule. 1/24/15 - OG 1.049. Split and cut up vanilla beans and steep in vodka for 3 days and add to secondary. Checked 1/30 - SG 1.010. Bottled 5 gal at 2.2 vol with 3.6 oz corn sugar on 2/12/15. FG 1.010, 5.1% ABV, 80% attenuation. 10/28/16 - OG 1.050, 5.3 gal into fermenter at 64F. Added 6 vanilla beans soaked for a week on 11/4/16. Bottled 4.8 gal on 11/11/16 at 2.3 vol. FG 1.012, 76% attenuation, 5.0% ABV.

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