Vanilla Porter Base

Discussion in 'Homebrewing' started by SavannahJS, Jan 20, 2018.

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  1. SavannahJS

    SavannahJS Initiate (0) Mar 30, 2016 California

    Hey guys, I'm getting ready to brew my second-ever home brew. As the title of the thread suggests, I'm planning on brewing a vanilla porter using my own recipe. I'm hoping to get some feedback/suggestions on the robust porter recipe I've created. It will serve as the base for my vanilla porter, but I'm planning on bottling some of it after primary so that I can compare the two. Here's what I've got (4 gallon BIAB):

    60.5 % Pale Malt (2 Row) US
    14 % Munich Malt - 10L
    9.3% Caramel/Crystal Malt - 60L
    7 % Oats, Flaked
    5.8% Chocolate Malt
    3.5% Roasted Barley

    1.25 oz Goldings, East Kent - 60 min boil
    .75 oz Willamette - 60 min boil

    Safale American (DCL/Fermentis #US-05)

    I'm hoping for a roasty-sweet profile with big chocolate notes and mild-moderate bitterness. I want it simple and clean enough for the vanilla to be the star of the show, but complex enough for the beer to be enjoyable on its own as a robust porter.

    Thoughts?
     
    #1 SavannahJS, Jan 20, 2018
  2. Bryan12345

    Bryan12345 Initiate (0) Mar 17, 2016 Texas

    This may or may not help, but one thing to keep in mind is: a good vanilla porter (or coffee porter or chocolate porter) is not usually a matter of making a good porter and then simply adding a flavor. By adding a flavor, you are likely going to disrupt the balance between sweet and bitter. Maybe that’s what you’re going for, but maybe not. Also, I don’t see in your post your plan for adding vanilla. FWIW

    RDWHAHB :slight_smile:
     
    #2 Bryan12345, Jan 21, 2018
  3. EvenMoreJesus

    EvenMoreJesus Initiate (0) Jun 8, 2017 Pennsylvania

    How are you adding your vanilla?

    IMO, your recipe is pretty good, but I would consider the following:

    Simplify your recipe a bit. Use Munich as your base malt and concentrate on getting your dark and malty.

    I might think about nixing the Willamette, as both hops in those amounts for a 60 minute boil will get your beer too bitter for the style.

    Maybe something like this:

    For 4 gallons:

    8 lbs Munich Malt
    1 lbs 2-Row Caramel Malt 60L
    0.5 lbs Weyermann Carafa Special® TYPE III
    0.5 lbs Chocolate Malt

    1.25 oz Goldings (Pellets, 5.00 %AA) boiled 60 min.

    Predicted Robust Porter Compliance

    Original Gravity 1.063
    Terminal Gravity 1.015
    Color 31.34 °SRM
    Bitterness 37.6 IBU
    Alcohol (%volume) 6.3 %

    100 % overall
     
    #3 EvenMoreJesus, Jan 22, 2018
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  4. SavannahJS

    SavannahJS Initiate (0) Mar 30, 2016 California

    My plan for adding vanilla is to add 2 beans to the fermenter.
     
    #4 SavannahJS, Jan 22, 2018
  5. EvenMoreJesus

    EvenMoreJesus Initiate (0) Jun 8, 2017 Pennsylvania

    I'd give some serious consideration to using something like this:

    [​IMG]
     
    #5 EvenMoreJesus, Jan 22, 2018
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