Tantalus
Well-Known Member
This is a recipe I wrote up for a Vanilla Brown Porter. Am I going overboard on the specialty grains? I'm getting closer to brew day and don't want to ruin a good batch.
Thanks!
Wyeast London Ale III - 1318
6.5 gallon pre-boil volume
5.5 gallon post-boil
Mashed at 152 for 60 min
Original Gravity: 1.05
Final Gravity: 1.014
Recipe:
6 lb Marris Otter Pale
1 lb Crystal 60L
1 lb American Victory
1 lb Flaked Oats
.5 lbs Special B
.5 lbs Chocolate Malt
1.00 oz Fuggles [4.50%] (60 min) Hops 14.7 IBU
1.00 oz Goldings, East Kent [5.00%] (15 min) Hops 8.1 IBU
(0.50 oz each if looking for IBU ~ 21.3)
2 Vanilla Beans, either:
- Extract made from soaking beans in grain alcohol
- Split, seeds scraped into and husk into secondary
Primary fermentation - 7 days - Start at 64 degrees ambient, let rise naturally to 68 degrees for 4 days, finish at 64 degrees for 3 days. Cold crash, keg, force carbonate.
Thanks!
Wyeast London Ale III - 1318
6.5 gallon pre-boil volume
5.5 gallon post-boil
Mashed at 152 for 60 min
Original Gravity: 1.05
Final Gravity: 1.014
Recipe:
6 lb Marris Otter Pale
1 lb Crystal 60L
1 lb American Victory
1 lb Flaked Oats
.5 lbs Special B
.5 lbs Chocolate Malt
1.00 oz Fuggles [4.50%] (60 min) Hops 14.7 IBU
1.00 oz Goldings, East Kent [5.00%] (15 min) Hops 8.1 IBU
(0.50 oz each if looking for IBU ~ 21.3)
2 Vanilla Beans, either:
- Extract made from soaking beans in grain alcohol
- Split, seeds scraped into and husk into secondary
Primary fermentation - 7 days - Start at 64 degrees ambient, let rise naturally to 68 degrees for 4 days, finish at 64 degrees for 3 days. Cold crash, keg, force carbonate.