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Old 09-11-2012, 10:17 PM   #1
Echoloc8
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Recipe: Oaked Vanilla Porter
Style: Robust Porter
TYPE: All Grain
Taste: (30.0)

I modeled this loosely after some of the historical notes in Designing Great Beers. Thus the Amber and Brown malts, and the absence of Black Patent malt or Roasted Barley.

It may be odd going to all this trouble only to add vanilla and oak, but I'm considering only adding them to half the batch. Thoughts?

Recipe Specifications
--------------------------
Boil Size: 7.37 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.25 gal
Estimated OG: 1.060 SG
Estimated Color: 28.9 SRM
Estimated IBU: 30.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 86.4 %
Boil Time: 60-90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1 76.6 %
1 lbs Amber Malt (22.0 SRM) Grain 2 8.5 %
1 lbs Brown Malt (65.0 SRM) Grain 3 8.5 %
12.0 oz Chocolate Malt (450.0 SRM) Grain 4 6.4 %

0.91 oz Challenger [7.50 %] - Boil 60.0 min Hop 5 21.7 IBUs
0.68 oz Goldings, East Kent [5.00 %] - Boil 30.0 Hop 6 8.3 IBUs

1.0 pkg Yorkshire Square Ale Yeast (White Labs #037) Yeast 7 -
4.00 oz Oak Chips (Secondary 7.0 days) Flavor 8 -
2.00 Items Vanilla Bean, Madagascar (Secondary 2.0 weeks) Spice 9 -


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 11 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 17.89 qt of water at 166.0 F 156.0 F 45 min

Sparge: Batch sparge with 2 steps (1.02gal, 4.09gal) of 168.0 F water

-Rich
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Bottled: 2014 Peach Sauvignon Blanc | Rich's Legal Wit | 2013 Fireside Barleywine | 2007 Oaked orange blossom mead | 2013 Kit Cabernet | 2012 Kit Raspberry Merlot
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Old 09-13-2012, 08:08 PM   #2
Echoloc8
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*bump*

Anyone?

-Rich
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Primary: 2013 EdWort's Apfelwein | 2012 JAOM 3-gal | 2013 JAOM 5-gal
Secondary: Nada
Bottled: 2014 Peach Sauvignon Blanc | Rich's Legal Wit | 2013 Fireside Barleywine | 2007 Oaked orange blossom mead | 2013 Kit Cabernet | 2012 Kit Raspberry Merlot
Kegged: Sierra Nevada Celebration clone | 2014 Peach Sauvignon Blanc, sparkling
On Deck: Black Cherry Ancho Chile Mead | Leffe Blond clone

 
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Old 09-20-2012, 09:03 PM   #3
Echoloc8
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*double bump*

Nobody?

-Rich
__________________
Primary: 2013 EdWort's Apfelwein | 2012 JAOM 3-gal | 2013 JAOM 5-gal
Secondary: Nada
Bottled: 2014 Peach Sauvignon Blanc | Rich's Legal Wit | 2013 Fireside Barleywine | 2007 Oaked orange blossom mead | 2013 Kit Cabernet | 2012 Kit Raspberry Merlot
Kegged: Sierra Nevada Celebration clone | 2014 Peach Sauvignon Blanc, sparkling
On Deck: Black Cherry Ancho Chile Mead | Leffe Blond clone

 
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Old 09-20-2012, 10:16 PM   #4
Tantalus
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I'm myself going to be brewing a Vanilla Porter (though certainly not in a traditional style) in the next week, so all I can give you is secondhand advice.

For vanilla additions I've seen many posters make their own extract by soaking split and scraped beans in liquor, either rum or vodka, for a week or two before adding to the secondary. Some suggest putting sterilized (either doused in 80+ proof liquor or outsides wiped with Starsan) beans and seeds into either the primary or secondary.

I'm planning on putting whole beans into my primary, so I can let you know in 2-3 weeks how everything turns out. Otherwise it looks like we're in this together!

 
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Old 09-20-2012, 10:48 PM   #5
Echoloc8
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Tantalus, thanks for replying. Guess so, we'll learn together! I'll be brewing the day after tomorrow, so this will definitely be flying with limited visibility.

-Rich
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Primary: 2013 EdWort's Apfelwein | 2012 JAOM 3-gal | 2013 JAOM 5-gal
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Bottled: 2014 Peach Sauvignon Blanc | Rich's Legal Wit | 2013 Fireside Barleywine | 2007 Oaked orange blossom mead | 2013 Kit Cabernet | 2012 Kit Raspberry Merlot
Kegged: Sierra Nevada Celebration clone | 2014 Peach Sauvignon Blanc, sparkling
On Deck: Black Cherry Ancho Chile Mead | Leffe Blond clone

 
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Old 09-20-2012, 10:53 PM   #6
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4 oz of oak is a ton; I think 1-2 is probably where you want to be. It could make the beer really astringent and not so much fun to drink.

 
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Old 09-20-2012, 11:03 PM   #7
Echoloc8
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FarmerTed, interesting! I've used 4 oz in wines before; will the oak character show more strongly in a porter (or just in beer) for some reason? The hops, maybe?

Thanks for saying something--I'd hate to goof up the oak.

-Rich
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Bottled: 2014 Peach Sauvignon Blanc | Rich's Legal Wit | 2013 Fireside Barleywine | 2007 Oaked orange blossom mead | 2013 Kit Cabernet | 2012 Kit Raspberry Merlot
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On Deck: Black Cherry Ancho Chile Mead | Leffe Blond clone

 
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Old 09-21-2012, 02:16 AM   #8
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Well, I can't comment on wine, but you'll be dumping a lot of tannins into the beer, and it will probably be pretty chalky. I'd check the smoke & wood-aged forum/database for recipes and see what is normal for a porter with a 1.060 O.G. I'll guess and say 1-1.5 oz. I'm pretty sure the FW Double Barrel clone is around 1.25 oz (not a porter, just a great beer). Big stouts may be able to handle a lot of oak (check the Kate the Great clone as well), but your's isn't that big.

Edit: here's a good post from the Kate thread.

 
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Old 09-21-2012, 03:43 PM   #9
Echoloc8
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Awesome, thanks for that. I will do some more research!

-Rich
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Primary: 2013 EdWort's Apfelwein | 2012 JAOM 3-gal | 2013 JAOM 5-gal
Secondary: Nada
Bottled: 2014 Peach Sauvignon Blanc | Rich's Legal Wit | 2013 Fireside Barleywine | 2007 Oaked orange blossom mead | 2013 Kit Cabernet | 2012 Kit Raspberry Merlot
Kegged: Sierra Nevada Celebration clone | 2014 Peach Sauvignon Blanc, sparkling
On Deck: Black Cherry Ancho Chile Mead | Leffe Blond clone

 
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Old 09-21-2012, 06:08 PM   #10
dcp27
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Quote:
Originally Posted by FarmerTed View Post
4 oz of oak is a ton; I think 1-2 is probably where you want to be. It could make the beer really astringent and not so much fun to drink.
+1, 4oz is way too much unless you plan on a short contact time

 
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