Recipe for Brewing a Vanilla Porter

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

Recipe Specifications

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
  • Yeast


  1. Prepare your mash and set it at 152 degrees Fahrenheit for an hour
  2. At 170 degrees Fahrenheit, mash out
  3. Spurge at 180 degrees Fahrenheit water to fit 6 gallons
  4. Heat the mixture to boiling temperature
  5. Add in all hops
  6. Boil for an hour
  7. Turn off heat
  8. Cool as fast as possible to reach 70 degrees Fahrenheit
  9. Rack your fermenter
  10. Pitch in yeast
  11. After an average of 7 days and not exceeding ten days, rack your wonder fermenter.

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