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That malt doesn't have enzymes, so you can't use it as 100% in all grain brewing.

I did an experiment to determine if Carafoam really just adds non-fermentable body-building dextrines or if it fully fermentable. Recipe: 6 lbs (60%) Rahr 2 Row 4 lbs (40%) Weyermann Carafoam Mashed-in to rest at 153 for 45 minutes. Mash-out at 170. 60 minute boil. Four hop additions at...

Well, how'd brew day go?

Why not sub flaked rye for the flaked barley? Sent from my SGH-T889 using Home Brew mobile app

Grain looks good! I don't see much purpose in the 30 minute hop addition. I would move Liberty to 15min and Willamette to 5 or 10min (for aroma).

To me, Snowdrift Vanilla Porter from Leininkugel's tastes like it is finished with Karo. I don't mean that in a good way.

2 lbs 350+ lov roasted grains in a small batch is a LOT, and I'm a roast fanatic.

Disagree. Here's a picture of me making a batch of inverted sugar: :p

Yes. OG 1.050, FG of 1.030. After waiting a 6 weeks and trying every trick in the book, it got dumped. I hope you have better luck than I did!

Waaaay too much crystal malt. For 3 gallons, I wouldnt do more than 3/4 pound each of crystal and chocolate. Consider adding oats to the mash. Oats make a great, rich porter.

Have you contacted the brewers at Vivant yet? They might be able to help.

Carapils might be called Dextrin Malt at your LHBS. It is a grain, though...Maltodextrin is a powder and gets used in different applicarions. As far as subs for go, Belgian Caramel Pils or Crystal 10L would do the trick. You could also add 1/4 lb of maltodextrin for every pound of carapils...

Thank you for assembling these data. I get very frustrated by the wide variance in colors between similarly-labeled products. The one that gets me the worst is Briess "Roasted Barley" that is nothing like the roasted barley one would use in a stout. I think Briess should re-name it "Stout...

I, too, love Cab Franc. I say do it.

It is a VERY hoppy beer. You might just scale all of the additions to the amount you do have. i.e. cut all whole ounces down to .75 and so forth. I think it will still be great.

You might look at the Zombie Dust recipe on the forum for inspiration. ZD is 100% Citra with a simple, but tasty, mash bill.

Yes, wheat and US-05 can make a great beer. If you can get Amarillo hops, you can do a Gumballhead clone (WIPA). I like Perle and wheat.

Otter Brewery in Devon lists MO as the base malt for all of its ales. I saw this factoid on the Otter website earlier today. Sorry for no link...I'm on my smartphone.

Why not buy a few singles from a good beer store and add a few drops of vanilla to each for tasting? Off-hand, I would say have a look at pumpkin ale recipes. Take out spices and pumpkin, and there ya go! Generally, they're simple: base malt, crystal 60, and a toasted malt. Hops are minimal.

Yes, though I think Willamette is the winner as the aroma addition. Wifey described Christmas Tree Ale (above) as tasting like "a cherry pine tree, but in a good way!"