Breckenridge Vanilla Porter 
All Grain Recipe
Submitted By: Jackbflyin (Shared)
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| Brewer: Jack | |
| Batch Size: 6.00 gal | Style: Pre-Prohibition Porter (27 ) |
| Boil Size: 7.51 gal | Style Guide: BJCP 2015 |
| Color: 49.4 SRM | Equipment: Blichmann Engineering Pro Pilot 5 gal batch |
| Bitterness: 25.8 IBUs | Boil Time: 90 min |
| Est OG: 1.054 (13.4° P) | Mash Profile: RIMS-HERMS Single Infusion, Medium Body |
| Est FG: 1.013 SG (3.3° P) | Fermentation: Ale, Two Stage |
| ABV: 5.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10.00 gal |
Wegmans Purified Water |
Water |
1 |
| 1.80 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
2 |
| 1.25 g |
Baking Soda (Mash 60 min) |
Misc |
3 |
| 1.10 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
4 |
| 1.05 g |
Chalk (Mash 60 min) |
Misc |
5 |
| 1.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
6 |
| 0.90 g |
Salt (Mash 60 min) |
Misc |
7 |
| 9 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
8 |
| 1 lbs 8.00 oz |
Caramel Malt - 40L (Briess) (40.0 SRM) |
Grain |
9 |
| 1 lbs |
Chocolate (Briess) (350.0 SRM) |
Grain |
10 |
| 12.00 oz |
Black Malt (Crisp) (698.0 SRM) |
Grain |
11 |
| 4.00 oz |
Munich I (Weyermann) (7.1 SRM) |
Grain |
12 |
| 4.00 oz |
Roasted Barley (300.0 SRM) |
Grain |
13 |
| 1.62 g |
Epsom Salt (MgSO4) (Sparge 60 min) |
Misc |
14 |
| 0.99 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
15 |
| 0.90 g |
Calcium Chloride (Sparge 60 min) |
Misc |
16 |
| 0.81 g |
Salt (Sparge 60 min) |
Misc |
17 |
| 0.28 oz |
Chinook [13.0%] - Boil 60 min |
Hops |
18 |
| 0.70 oz |
Tettnang (Tettnang Tettnager) [3.8%] - Boil 30 min |
Hops |
19 |
| 0.65 oz |
Perle, U.S. [6.2%] - Boil 15 min |
Hops |
20 |
| 0.30 tsp |
Irish Moss (Boil 10 min) |
Misc |
21 |
| 0.55 oz |
East Kent Goldings (EKG) [4.4%] - Boil 5 min |
Hops |
22 |
| 0.50 tsp |
Yeast Nutrient (Boil 3 days) |
Misc |
23 |
| 1.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
24 |
| 3.00 items |
Vanilla Beans (Secondary 10 days) |
Misc |
25 |
Notes
3 vanilla beans halved, 1 of which scrapped, and put into bourbon 2 weeks.
12/19 Mash pH 5.18 so added .4 Baking Soda. Then had pH 5.25.
Temps maintained well.
Boil power reduced to 83%. (214 on gage).
Oxygenated wort. Pitched yeast without rehydration.
Added 1/2 bean of the 3 vanilla bean to fermenter.
12/26 1 week- SG 1.016, temp 68, 4 PSI, pH 4.19. Tilt calibrated from 1.018 to hydrometer 1.016. Fermentation seemed to slow to a creep (if still going). Dumped trub and blew quick blast of CO2 into bottom to stir yeast. Using airlock/CO2purge- added other 2.5 vanilla bean and bourbon (just enough bourbon to cover bean in jar on side, maybe .5 oz). Beer tasted good/clean but little dryer and more coffee chocolate than expected. Spund still at .03 Bar. No bubbles. Holding 4 psi.
12/27 Changed spund to .7. This Recipe Has Not Been Rated
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