AlbertaBrewer
Member
I am a fan of the Mill Street Vanilla Porter and would like to try to make one of my own. Was hoping for some feedback on a recipe I am playing around with since I am still pretty new.
.5# 120L Cry (Too much?)
1# 40L Cry (Too much?)
1# chocolate Malt(Too much?)
1# oat flaked or wheat
1# flaked barley
.25# brown (Perhaps omit all together?, lil biscut/malty might be nice?)
8 oz Cacao nibs
4 V-beans
1 lb lactose
Mash Med body 153f
3 weeks primary, 2 weeks secondary on nibs/beans (Can add extract at bottle day if need be)
Yeast not sure US-05, S-04 0r Wyeast 1968 (In Canada dry yeast is $5 liq is $12)
.5# 120L Cry (Too much?)
1# 40L Cry (Too much?)
1# chocolate Malt(Too much?)
1# oat flaked or wheat
1# flaked barley
.25# brown (Perhaps omit all together?, lil biscut/malty might be nice?)
8 oz Cacao nibs
4 V-beans
1 lb lactose
Mash Med body 153f
3 weeks primary, 2 weeks secondary on nibs/beans (Can add extract at bottle day if need be)
Yeast not sure US-05, S-04 0r Wyeast 1968 (In Canada dry yeast is $5 liq is $12)