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Old 12-11-2011, 01:18 AM   #1
CrystalShip
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Default Robust vanilla porter

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.


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Old 12-23-2011, 03:48 PM   #2
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So how are you making out on this recipe? Did you hit your targets?


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Old 12-29-2011, 06:20 PM   #3
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Yea it finished at about 1.018 and is sitting in secondary on the vanilla beans now. The sample from primary tasted pretty good
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Old 02-04-2012, 04:54 AM   #4
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How did this turn out? Comments? Pictures? I'm making something similar.
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Originally Posted by BierMuncher View Post

“Get your beer off the yeast cake on day 7 or your beer will crawl out of the fermenter and eat your youngest child”

“Your beer will be the equivalent of rhinoceros urine unless it sits on the primary yeast cake for at least 4 weeks.”
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Old 02-09-2012, 06:25 AM   #5
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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.
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Old 02-09-2012, 06:44 AM   #6
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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!
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“Get your beer off the yeast cake on day 7 or your beer will crawl out of the fermenter and eat your youngest child”

“Your beer will be the equivalent of rhinoceros urine unless it sits on the primary yeast cake for at least 4 weeks.”
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Old 04-02-2013, 06:33 PM   #7
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You said a pound of chocolate.... malt? baker's chocolate? When did you add it, what did you do? So many questions need answering!!! Panic! LOUD NOISES!!!!
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Old 04-03-2013, 04:02 AM   #8
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Quote:
Originally Posted by Bad_Horse_Brews
You said a pound of chocolate.... malt? baker's chocolate? When did you add it, what did you do? So many questions need answering!!! Panic! LOUD NOISES!!!!
Sorry, yes it is chocolate malt and it is just crushed up with the rest of the grain and mashed.


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