A favorite winter beer for many is the vanilla porter. Savoring the taste of the chocolate malts with the vanilla sweetness and somewhat bitterness of hops makes a beautiful combination. Here is how to brew your vanilla potter
It is an all-grain recipe with a 5-gallon batch size. It has a value boiled of 6 gallons, original gravity of 1.052, and a 1.011 final gravity—an SRM of 37.6, ABV of 5.3%, and IBUs of 29.
- Two-row base malt- 9.5 lbs.
- Black Patent Malt- 4 oz.
- Roasted Barley- 500L- 6 oz.
- Chocolate Malt- 4 oz.
- Glacier Hops with a 5%AA- 1 oz.
- Challenger Hops with an 8% AA- 0.5 oz.
- Roasted Wheat- 4 oz.
- Cascade Hops with 6% AA- 0.5 oz.
- Vanilla beans- Grade 2
- Prepare your mash and set it at 152 degrees Fahrenheit for an hour
- At 170 degrees Fahrenheit, mash out
- Spurge at 180 degrees Fahrenheit water to fit 6 gallons
- Heat the mixture to boiling temperature
- Add in all hops
- Boil for an hour
- Turn off heat
- Cool as fast as possible to reach 70 degrees Fahrenheit
- Rack your fermenter
- Pitch in yeast
- After an average of 7 days and not exceeding ten days, rack your wonder fermenter.