Robust vanilla porter

CrystalShip · 12-11-2011, 12:18 AM

I'm still kinda new at making my own recipes, but we shall see how this comes out.

10lbs Maris otter
1lb chocolate
1/2lb flaked oats
1/2lb crystal 40

Mash at 154f for 60 min then a 60 min boil

1oz northern brewer pellet 8%aa at 60 min
1/2oz northern brewer pellet 8%aa at 20 min
1oz fuggles whole 5.2%aa at 15 minutes

O.g. 1.067 for 5.5 gallons
I get better efficiency than most.

Pitched one pack of rehydrated Nottingham.

Ferment at 64f for 2 weeks then rack to secondary with 2 chopped up vanilla beans for a week or so.

baldric · 12-23-2011, 02:48 PM

So how are you making out on this recipe? Did you hit your targets?

CrystalShip · 12-29-2011, 05:20 PM

Yea it finished at about 1.018 and is sitting in secondary on the vanilla beans now. The sample from primary tasted pretty good

**Cacaman** · 02-04-2012, 03:54 AM

How did this turn out? Comments? Pictures? I'm making something similar.

CrystalShip · 02-09-2012, 05:25 AM

The wife and I ended up calling it a vanilla pout because it had more stout characteristics than porter. A friend's wife said that it was by far the best beer I've made and she said it rivals any similar commercial brew. The head retention was not as good as what I would have liked. All in all, the vanilla flavor is subtle and it tastes like a light-bodied stout and drinks as smooth as silk.

**Cacaman** · 02-09-2012, 05:44 AM

Real cool, I'm making Ed's Robust Porter, and throwing 2 chopped vanilla beans soaked in vodka or bourbon into the secondary. Seeing that the vanilla flavor was subtle, I might just throw in 3 vanilla beans. Neat recipe!