BrewBlog: Vanilla Robust Porter
Specifics
Reference
Style:
Brewer: Victor Williams
Brew Date: January 9, 2010
Tap Date: February 22, 2010
Yield: 5 gallons
Reference
Color (SRM/EBC):
42.9/84.5
Bitterness (Calc): 28.6 IBU (Daniels)
BU/GU: 0.41
Calories: 227 (12 ounces)
Conditioning: Keg
ABV: 7.2%
ABW: 5.6%
OG: 1.069
OG (Plato): 16.83° P
Target OG: 1.068
Reading 1: 1.015  (28 days)
FG: 1.015
FG (Plato): 3.82° P
Real Extract: 6.17° P
App. Atten.: 77.3%
Real Atten.: 63.3%
Status: On Tap
General Information
Method: All Grain

The vanilla porter recipe from Jamil's book Brewing Classic Styles.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
11.75 pounds 75.8% of grist
1.50 pounds 9.7% of grist
1.00 pounds 6.5% of grist
0.75 pounds 4.8% of grist
0.50 pounds 3.2% of grist
15.50 pounds 100% of grist
Non-Fermentables
1 bean Vanilla Bean @ 2 minutes  
Reference
Hops
Boil
Total Boil Time: 75 minutes
Reference
Yeast
Name: American Ale
Manufacturer: Wyeast
Product ID: 1056
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 60–72°F
Amount: 1000 ml
Equipment Profile

15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.80 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.00 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Single Infusion Mash, Medium Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 24 Efficiency: 74.8%
Notes:

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 60 min. 154°F

Add 70% of mash water at 166° F / 74° C

2 Mash Out Infusion 10 min. 168°F

Add 30% of mash water at 197° F / 92° C

Water Profile

Milwaukee, WI

Calicum: 96 ppm
Bicarbonate: 107 ppm
Sulfate: 26 ppm
Chloride: 16 ppm
Sodium: 7 ppm
Magnesium: 47 ppm
PH: 7.5%
Notes:

Famous for Pilsners and Lagers.

Procedure

1. Mashed grain at 153 degrees for 60 minutes.  Added 19.5 quarts of 165 degree water to pre-heated cooler.  Stirred in grain.

2.  Stirred and check at 15 minutes and 30 minutes.  Temperature drop was around 2 degrees of 60 minutes.

3  Batch sparged with 3.25 quarts at 168 degrees.  Stirred, 15 minute rest, vorlauf and collect wort.

4. Batch sparged with 15.25 quarts of 168 water.  Stirred, 15 minute rest, vorlauf and collect.

5.  Collected about 7.75 gallons instead of 7 gallons.  Only hit 1.048 instead of estimated 1.058 but did not adjust for extra volume.

6.  Brought to boil, added hops in bag.

7.  Extended boil by 15 minutes to further reduce excess wort.  Added Irish Moss at 15 minutes remaining and put chiller in to sanitize.  Added split vanilla bean (Tahiti) at 2 minutes remaining.

8.  Removed hop bag.  Cooled to 65 degrees.

9.  Whirl-pooled and transferred with racking cane to 6 gallon carboy.  Pitched yeast and attached blow off tube.

10.  Fermentation active within 24 hours. 

Special Procedures

Added 2 tsp. Mexican vanilla extract at bottling/kegging.   Sample had enuf vanilla taste for me, time will tell.

Fermentation
Primary: 35 days @ 62° F
Age: 7 days @ 40° F
Tasting Reviews
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