Small-Batch Vanilla Porter
Batch Size:
1 gal.
Brewed By: small batch
Efficiency:
75%
Mash
Malt Name
Wt. (lbs.)
% of Mash
Pale Malt 2-Row (Maris Otter)
1
54.1
Crystal (60L)
0.35
18.9
Chocolate
0.05
2.7
Flaked Barley
0.25
13.5
Aromatic Malt
0.1
5.4
Special B
0.1
5.4
Total Weight
1.85
Mash & Sparge Water info.
Strike Temp.
Mash In Gallons
Sparge Gallons
Sparge Temp.
189.7°F
0.7 gal.
1.1 gal.
170°F
Hops
Hop Variety
Alpha Acid %
Amt. (oz.)
Boil (min.)
Hop IBU
Willamette - Whole
5
0.2
30
16.4
Willamette - Whole
5
0.25
10
9.6
Beer Stats
Estimated Beer Color
SG
ABV(%)
AA(%)
Balance Value (BV)
24 SRM
1.049
5.2
79.6
1.22
FG
IBU
Calories
Target BV
1.010
26.0
214
(per 16 oz. Pint)
1.17
Target Beer Style Info. & Typical Ingredients
PORTER
Brown Porter
SG Range: 1.040 to 1.052
FG Range: 1.008 to 1.014
IBU Range: 18 to 35
SRM Range: 20 to 30
English ingredients are most common. May contain several malts, including chocolate and/or other dark roasted malts and caramel-type malts. Historical versions would use a significant amount of brown malt. Usually does not contain large amounts of black patent malt or roasted barley. English hops are most common, but are usually subdued. London or Dublin-type water (moderate carbonate hardness) is traditional. English or Irish ale yeast, or occasionally lager yeast, is used. May contain a moderate amount of adjuncts (sugars, maize, molasses, treacle, etc.).
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website,
www.bjcp.org
.
Session Notes
Yeast Strain(s) Used: White Labs WLP002
Fermentaion Temp: 65°F
Added vanilla pods/scraped beans to secondary.