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Old 01-24-2006, 05:34 PM   #1
anthrobe
 
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I brewed up a vanilla porter a few months back in which I used a vanilla bean. I was very pleased with how it came out and is getting better by the day as it ages. I want to use the base recipe of this porter and build from there to make the ultimate porter for a house brew always on tap. The recipe is below

.63lb Chocolate Malt
.75lb UK Dark Crystal Malt
.50lb Flaked Barely
6.6lb Pale LME
1tsp Gypsum
1tsp Irish Moss
.33oz Galena (60min)
1oz Dasdade (30min)
1oz Tettnang (10min)

I would like to add some mouthfeel to the brew. For this I am going to add some Lactose. I also want the alchohol to jump up a bit so that it is around 6.5%. Any ideas on improvement or techniques. Also, where is a good source of info for different hops flavors and AA%. Also looking for info on the different flavors that all grains produce in the brews. I am going to be playing around with the recipator for now.

Thanks in advance,

Robert
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Old 01-24-2006, 05:45 PM   #2
cgravier
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Quote:
Originally Posted by anthrobe
Also, where is a good source of info for different hops flavors and AA%. Also looking for info on the different flavors that all grains produce in the brews. I am going to be playing around with the recipator for now.

Thanks in advance,

Robert

instead of buying one or more of the numerous brewing books available a good way to get free info is by calling mail-order home brew shops and they well gladly send free catalogues. most of these like 'Midwest supply' and 'northern brewer supply' and 'the grape and granary' contain very good, detailed info about hops, grains, and yeast, and even procedures (steeping, partial mash, all grain, etc.)

 
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Old 01-24-2006, 05:45 PM   #3
Baron von BeeGee
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Are you looking for the sweetness from the lactose? If not, you could try malto dextrine which would give you more body/mouthfeel without as much residual sweetness. Increasing the abv is easy...just add in as much light DME as necessary to get to where you want to be.

 
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Old 01-24-2006, 06:09 PM   #4
anthrobe
 
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Sweet. I would like to keep the sweetness to a minimum. How much sweetness you think adding 2 lb brown sugar?
__________________
On Deck -
Primary1 -Hop Knot 10/04/07
Primary2 -
Secondary1 -
Secondary2 -
On Tap
Tap1 - Kelly's Rasberry Cream Ale 7/11/07
Tap2 - Black Stap Porter (8/25/07)
Tap3 - Hefeweizen 7/05/07
Waiting for tap\Conditioning
Keg1 -
Keg2 -
Keg3 -
Bottles
-
-

---------------------------------------------------

 
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Old 01-24-2006, 06:17 PM   #5
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Quote:
Originally Posted by anthrobe
Sweet. I would like to keep the sweetness to a minimum. How much sweetness you think adding 2 lb brown sugar?
What is the ABV now, cause adding 2 pounds of sugar is a lot! All that is going to do is ferment out and make your ABV higher anyway, not add sweetness. The only way to sweeten a beer is to add lactose. Start with about a 1/4 lb. and go from there.
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Old 01-24-2006, 07:03 PM   #6
anthrobe
 
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Quote:
Originally Posted by ORRELSE
What is the ABV now, cause adding 2 pounds of sugar is a lot! All that is going to do is ferment out and make your ABV higher anyway, not add sweetness. The only way to sweeten a beer is to add lactose. Start with about a 1/4 lb. and go from there.
ABV with the recipe above is 5.1%. By adding 2lb of Brown Sugar it will be around 6.2%. If I add 2lb more oet of DME then it will get to around 6.7%. Will this extra DME help out with the body of the beer? I would like it to be a little thicker in taste.
__________________
On Deck -
Primary1 -Hop Knot 10/04/07
Primary2 -
Secondary1 -
Secondary2 -
On Tap
Tap1 - Kelly's Rasberry Cream Ale 7/11/07
Tap2 - Black Stap Porter (8/25/07)
Tap3 - Hefeweizen 7/05/07
Waiting for tap\Conditioning
Keg1 -
Keg2 -
Keg3 -
Bottles
-
-

---------------------------------------------------

 
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Old 01-24-2006, 07:20 PM   #7
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You'll definitely get more body with DME than with brown sugar.

 
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Old 01-24-2006, 07:27 PM   #8
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mash in around 155-156 for a more dextrinous wort. that'll give it more body.
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Old 01-24-2006, 08:03 PM   #9
anthrobe
 
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Quote:
Originally Posted by DeRoux's Broux
mash in around 155-156 for a more dextrinous wort. that'll give it more body.
When I brewed this one up last time, I steeped my grains in a little different than before. I heated up 2 gallons of water to 162 degrees. I added the grain bag, took pot off the heat and let it soak until it reached 122 degrees. I think that I am probably going to go with 2 lb extra of DME.
__________________
On Deck -
Primary1 -Hop Knot 10/04/07
Primary2 -
Secondary1 -
Secondary2 -
On Tap
Tap1 - Kelly's Rasberry Cream Ale 7/11/07
Tap2 - Black Stap Porter (8/25/07)
Tap3 - Hefeweizen 7/05/07
Waiting for tap\Conditioning
Keg1 -
Keg2 -
Keg3 -
Bottles
-
-

---------------------------------------------------

 
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Old 01-24-2006, 08:03 PM   #10
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Quote:
Originally Posted by DeRoux's Broux
mash in around 155-156 for a more dextrinous wort. that'll give it more body.
Lay off El P's beer...he's not mashing!

 
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