Vanilla Porter Recipe
Taste: Vanilla, Chocolate, Caramel
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Ingredients
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Brewing Ingredients
Method
Brewing Instructions
- 1
Prepare the Water
Start by heating 6 liters of water in a large brew kettle to about 65°C (149°F). This will be used for mashing the grains.
- 2
Mash the Grains
Add 4 kg of pale malt, 0.5 kg of chocolate malt, and 0.5 kg of caramel malt to the heated water. Stir well to avoid clumps. Maintain the temperature around 65°C for 60 minutes.
- 3
Sparge the Grains
After 60 minutes, sparge the grains by running hot water through them to extract the sugars. Collect the wort in the brew kettle.
- 4
Boil the Wort
Bring the wort to a boil. Once boiling, add 50 g of bittering hops. Boil for 60 minutes.
- 5
Add Flavor Hops
With 15 minutes left in the boil, add 30 g of flavor hops to the wort.
- 6
Prepare the Vanilla
While the wort is boiling, split the 2 vanilla beans lengthwise and scrape out the seeds.
- 7
Add Vanilla
At the end of the boil, remove the kettle from heat and stir in the vanilla bean seeds and the whole beans. Let it steep for 10 minutes.
- 8
Cool the Wort
Cool the wort quickly using a wort chiller or an ice bath until it reaches about 20°C (68°F).
- 9
Pitch the Yeast
Transfer the cooled wort to a sanitized fermentation vessel. Pitch 1 packet of ale yeast into the wort and seal the vessel.
- 10
Fermentation
Allow the beer to ferment at around 20°C (68°F) for 1-2 weeks, or until fermentation is complete.
- 11
Keg & Carbonate
Once fermentation is complete, transfer the beer to a keg or bottling bucket. Carbonate according to your preference.
- 12
Bottle or Serve
Bottle or serve the Vanilla Porter cold. Enjoy the rich flavors of vanilla, chocolate, and caramel!