Which porter to brew this weekend?

Discussion in 'Homebrewing' started by makisupapolice14, Nov 18, 2015.

Tags:
Thread Status:
Not open for further replies.
  1. makisupapolice14

    makisupapolice14 Pundit (799) Jun 5, 2005 New York

    I'm looking to brew a porter this weekend (likely extract with grains due to current time and equipment constraints). I'm hoping to split half of the 5 gallon batch and add vanilla at bottling. Purchased some Madagascar vanilla beans and I'm planning to split and cut the beans and submerge in an ounce or two of vodka for a week or so. I've read 2-3 beans is good for a 5 gallon batch. Never used vanilla before. Based on your experience would 1-1.5 beans be good for a half batch?

    Any way which of these recipes looks better in your opinions:


    Original Gravity = 1060
    Final Gravity = 1015
    ABV = 5.88%
    IBU = 48
    SRM = 29

    Size = 5.25 gallon

    Boil volume= 5.5 gallons

    7 lbs Light dme

    .75 lbs American Crystal Malt 60l

    .5 lbs American Chocolate Malt

    .5 lbs Roasted Barley

    Bring to Boil and add:

    0.75 oz of Northern Brewer Hops (60 min)

    1oz of Fuggles Hops (40 mins)

    0.5 oz cascade (20 mins)

    0.5 oz cascade (0 mins)

    Cool 5.25 gallons of wort down to 65 degrees and pitch yeast

    Safale 04

    --------

    5.50 Gallon Batch Size

    60 Minute Boil

    SRM 30

    IBU 32

    OG-1.057

    FG-1.016

    ABV% 5.37

    3 weeks fermenting

    Steeping Grains:

    .75 LB Crystal 10L

    .55 LB Chocolate Malt

    .35 LB Black Malt


    Fermentables:

    7 lbs Light DME

    Hops:

    2 oz East Kent Goldings @ 60m

    Yeast:
    S04
     
    #1 makisupapolice14, Nov 18, 2015
  2. Slatetank

    Slatetank Grand Pooh-Bah (3,713) Oct 9, 2006 Pennsylvania
    Pooh-Bah

    I would go with the first one just based on the black malt in the second which is not my preference
     
    #2 Slatetank, Nov 18, 2015
  3. makisupapolice14

    makisupapolice14 Pundit (799) Jun 5, 2005 New York

    Yeah I've read some negatives about black malt as well. Never used it myself. Fwiw both beers have had some favorable reviews online. #2 is supposed to be a vanilla porter, while #1 is a straight up porter but many have said they've added vanilla with success to all or part of the batch. If I had the space and time I'd be nice to do both for shits
     
    #3 makisupapolice14, Nov 18, 2015
  4. wspscott

    wspscott Pooh-Bah (1,958) May 25, 2006 Kentucky
    Pooh-Bah

    #4 wspscott, Nov 18, 2015
  5. GeoSteve

    GeoSteve Initiate (0) Aug 11, 2014 Maryland

    There's varied opinions on how many vanilla beans are good for porters and stouts. My only experience is using 2 fresh beans in 3 gallons of a ~1.072 stout with big roasty flavors. Split the beans lengthwise, chopped the halves into pieces, and soaked them in vodka for a month or two. Added the whole thing about 3 weeks post-brew day and let it sit for a couple more weeks. No one who has had the beer can detect any vanilla.
     
    #5 GeoSteve, Nov 18, 2015
  6. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    Personally, I prefer black malt to roasted barley, but I'm definitely in the minority.
    Also, if you can find a high quality vanilla extract that you really like, you could add that at bottling instead of making your own.
     
    #6 MrOH, Nov 19, 2015
  7. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    I'm with MrOH on the black malt!! and like mixing it with roasted barley usually equal proportions. Even so I'd go with the first recipe cause I prefer L60 over L10 for porter.
     
    #7 GormBrewhouse, Nov 20, 2015
  8. secondbase

    secondbase Initiate (0) Jun 3, 2015 Tennessee

    For vanilla beans, assuming you're using a high quality bean, 2-3 beans per 5 gallon batch has worked the best for me. I split them lengthwise and scrape out as much of the insides as I can into a little whiskey. Let them sit for a week or so and dump the beans/whiskey into the fermentor. Let that sit 2-3 weeks. The vanilla flavor will fade after a couple months, much like dry hops do.
     
    #8 secondbase, Nov 20, 2015
  9. makisupapolice14

    makisupapolice14 Pundit (799) Jun 5, 2005 New York

    Anyone have experience adding vanilla at bottling? I've seen a good number of suggestions to do that. Since I'm hoping to do a split batch for comparison that seems like the best option for me
     
    #9 makisupapolice14, Nov 20, 2015
  10. makisupapolice14

    makisupapolice14 Pundit (799) Jun 5, 2005 New York

    In regards to the black malt/roasted barley I guess I can maybe mix in equal proportions for the first recipe just to experiment. Headed to the lhbs after work tonight to grab ingredients
     
    #10 makisupapolice14, Nov 20, 2015
Thread Status:
Not open for further replies.