Breckenridge Vanilla Porter

All Grain Recipe

Submitted By: Jackbflyin (Shared)
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Brewer: Jack
Batch Size: 6.00 galStyle: Pre-Prohibition Porter (27 )
Boil Size: 7.51 galStyle Guide: BJCP 2015
Color: 49.4 SRMEquipment: Blichmann Engineering Pro Pilot 5 gal batch
Bitterness: 25.8 IBUsBoil 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 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.

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