Vanilla Robust Porter

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

chelero

Well-Known Member
Joined
Feb 9, 2009
Messages
184
Reaction score
3
In Jamil's Vanilla Robust Porter,
the recipe says to add one whole vanilla bean the last 5min of the boil.
question:after the wort has been cooled, when I pour it into the fermenter, should I remove the vanilla bean, or leave it in primary?
thanks,
c
 
Honestly, in my vanilla porter I add the guts of two beans in secondary, having soaked it in vodka during primary. I would think that boiling the vanilla would drive off some of the volitals that you would want to retain. Just my two hundredths of a dollar.
 
well, it says to add extract to taste at bottling time(I've got some homemade). and it's only going in the last 5min. maybe I'll leave it in the primary. I just didn't want it to be overwhelming, but it probably won't be.
c
 
Honestly, in my vanilla porter I add the guts of two beans in secondary, having soaked it in vodka during primary. I would think that boiling the vanilla would drive off some of the volitals that you would want to retain. Just my two hundredths of a dollar.
Do you toss the vodka in too?
 
Here's a recipe of mine that's been brewed by thousands of people....

#264 Bourbon Vanilla Imperial Porter

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 17.75
Anticipated OG: 1.086 Plato: 20.58
Anticipated SRM: 45.4
Anticipated IBU: 31.8
Brewhouse Efficiency: 73 %
Wort Boil Time: 70 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 1.50 Gallons Per Hour
Pre-Boil Wort Size: 6.75 Gal
Pre-Boil Gravity: 1.063 SG 15.52 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
62.0 11.00 lbs. Pale Malt(2-row) America 1.036 2
8.5 1.50 lbs. Brown Malt Great Britain 1.032 70
2.8 0.50 lbs. Crystal 40L America 1.034 40
14.1 2.50 lbs. Munich Malt (Durst) Germany 1.037 10
5.6 1.00 lbs. Crystal 120L America 1.033 120
7.0 1.25 lbs. Chocolate Malt America 1.029 350

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.65 oz. Magnum-Domestic Whole 15.00 29.2 60 min.
0.40 oz. Goldings - E.K. Whole 6.00 2.6 10 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.00 Unit(s)Whirlfloc Fining 15 Min.(boil)


Yeast
-----

DCL Yeast US-56 Fermentis American Ale


Mash Schedule
-------------

Mash Name:

Total Grain Lbs: 17.75
Total Water Qts: 23.00 - Before Additional Infusions
Total Water Gal: 5.75 - Before Additional Infusions

Tun Thermal Mass: 0.13
Grain Temp: 65.00 F


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
sacc 0 60 155 155 Infuse 172 23.00 1.30


Total Water Qts: 23.00 - After Additional Infusions
Total Water Gal: 5.75 - After Additional Infusions
Total Mash Volume Gal: 7.17 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.


Notes
-----

2 vanilla beans, split lengthwise and scraped, in secondary-add beans and scrapings

app. 375 ml.Jim Beam Black bourbon at bottling

1 tsp. CaCO3 to mash if necessary
 
I've got some fresh vanilla beans from veracruz(mexico). I split one and threw it in at the end of the boil, then left it in the carboy. A friend of mine made some vanilla extract(with same kind of beans in some vodka), and it has now been soaking for a couple of years(the extract, that is), and smells/tastes great. I'm going to add some of that at bottling time.
 
i recently made a vanilla bourbon porter, bottled in june, but don't plan on crackin one until october at the earliest.

i did 3 vanilla beans, cut length wise and scraped out. I soaked them in a cup of makers mark for 4 days, then added the mix to a secondary. I later added another cup of makers to taste.

Based on samples, The vanilla came through well, not to overpowering, and there was a strong bourbon aspect, which is what i was going for.

good luck
 
Back
Top