Northern Brewer / Dry Dock Vanilla Porter

Hey all.

Taking my first pulls from the keg and really enjoying this one. The thing that's jumping out at me is a very smooth/velvety mouth feel. But I can't figure out what's contributing to it.

Here's the grain bill. Any guesses?

4.25 lbs English Maris Otter
4.25 lbs Rahr 2-Row Pale
0.875 lbs English Medium Crystal
0.75 lbs Flaked Barley
0.5 lbs English Chocolate Malt
0.5 lbs Belgian Aromatic Malt
0.5 lbs Belgian Special B
0.25 lbs English Black Malt

I know Flaked Barley can contribute to it, but it doesn't seem like enough. Maybe it's a combo of things? I want to try and create this component in my next recipe.

Thanks.

No clue, but I was eyeing up that kit earlier. Sounds delicious. Did you use 1056 / us-05?

Flaked barley plus the higher mash temp would be my guess.

It's the flaked barley, adds protein and can contribute to body. What was the mash temp?

Did use 1056 and the mash was 150 for 60 minutes.

The vanilla has just a bit too much of a presence for my taste, but it's still good. I think they give you 6 (?) madagascar beans. I might dial that back a bit on my next go round. Highly recommend this kit, though. Tastes almost like a cream soda.

So flaked barley, eh? May try that in my next recipe. Typically use flaked oats for that mouth feel.