Vanilla Porter Beer Recipe D.I.Y.

Vanilla Porter Beer Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Vanilla Porter Beer Recipe? You now have no reason to look any further; you have just found what you have been looking for!

Yield: 5 US Gallons

Ingredients:

• 9.5 lbs 2-row base malt
• 6 oz. Roasted Barley (500L)
• 4 oz. Black Patent Malt
• 4 oz. Chocolate Malt
• 4 oz. Roasted Wheat (550L)
• 1 oz. Glacier Hops at 5% AA (5 AAU)
• 0.5 oz Challenger Hops at 8% AA (4 AAU)
• 0.5 oz Cascade Hops at 6% AA (3 AAU)
• 2 Vanilla Beans
• Yeast Options: Safale US-05 Dry Yeast, White Labs WLP001, Wyeast 1056.

Directions

Step 1

• 9.5 lbs 2-row base malt
• 6 oz. Roasted Barley (500L)
• 4 oz. Black Patent Malt
• 4 oz. Chocolate Malt
• 4 oz. Roasted Wheat (550L)

Bring the water to a a boil put in the grain the temp should fall let it simmer at 152° F for an hour.

Mash out at 170° F.

Sparge with 180° F water to make 6 gallons.

Heat to boiling and then add all of the hops.

The boil will now be for 60 minutes.

Step 2

• 1 oz. Glacier Hops at 5% AA (5 AAU
• 0.5 oz Challenger Hops at 8% AA (4 AAU)
• 0.5 oz Cascade Hops at 6% AA (3 AAU)

Add the beginning of the boil.

Fermentation Through Bottling Vanilla Porter Beer Recipe

Transfer the wort into the primary fermenting vessel, then top off with cold water.

Aerate the wort at this point. This can be accomplished with an aeration stone or simply by rocking the fermenter back and forth once the lid is in place.

This is the time that you will want to take a specific gravity reading. Use a hydrometer and record the reading. Your targeted gravity levels though temperature will affect so you just need within range.

Step 3

Once the wort is cooled to around 72° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

• Yeast Options: Safale US-05 Dry Yeast, White Labs WLP001, Wyeast 1056.

Prepare a 2L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your beer after the beer has cooled.

Fermentation

Ferment for 1 week at yeasts suggested temp on package.

Make sure your carboy is around a third empty leaving space for frothing and foaming.

After primary fermentation rack into your secondary carboy and let sit for another week.

The less exposure to oxygen the better it will taste so be careful when you rack.

Step 4

• 2 Grade B Vanilla Beans (in secondary)

Chop and puree the blueberries and add to secondary carboy.

After secondary fermentation of about a week sterilize and then bottle cap. Siphon slowly so that that sediments don’t get mixed in.

Step 5

• 1-1/4 cups dry malt extract for priming or 3/4 cup priming sugar

Add priming sugar before bottling.

Prime and bottle. When priming, dissolve corn sugar or dry malt extract in two pints of boiling water for 5 minutes.

Pour this mixture into the empty bottling bucket and siphon the beer from the fermenter over it.

This method ensures that the priming sugar will disperse evenly through your beer.

For proper carbonation, store your beer at 75° for at least the first week after bottling.

This will allow the yeast to feed on the priming sugar and produce the necessary carbon dioxide needed for carbonation.

Binyomin Terebelo

I love hearing from you about why you love something I wrote or published or a recipe I don’t know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for buildthebottle.com Weekend Rabbi too.