Breckenridge vanilla porter

[PilotsPheer]

I just made the kit I listed below from Northern Brewer as part of SWMBO's birthday gift because she loves Breckenridge Vanilla porter. In addition I soaked 3 split vanilla beans in brandy for 7 days and added then to the carboy for 10 days before bottling. It sat for about 6 weeks total before bottle. It is very strong, very smooth and "similar to Breckenridge Vanilla porter." I would add the vanilla 3-5 days before bottling next time. This is not a clone of Breckenridge's by any means, but it is similar, easy and delicious. Also cut the bittering hops in half.


SPECIALTY GRAIN
- 2 lbs Rahr 2-row
- 1 lbs Flaked Wheat
- 1 lbs Chocolate Wheat
- 0.5 lbs Caramel Wheat
FERMENTABLES
- 6 lbs Wheat malt syrup
HOPS & FLAVORINGS
- 1 oz Summit (60 min)
- 0.5 oz Cascade (10 min)
- 0.5 oz Centennial Type (10 min)
- 0.5 oz Cascade (0 min)
- 0.5 oz Centennial Type (0 min)
YEAST
- WYEAST 1056 AMERICAN ALE.Apparent attenuation:
73-77%. Flocculation: low—medium. Optimum temp: 60–72° F.
OR
- DRY YEAST ALTERNATIVE: SAFALE US-05 ALE.
Optimum temp: 59–75° F

 

[HiImBrian]

Thread back from the dead, but I haven't found much on here for vanilla porters. I found this recipe when I was searching around and wondering what some of you guys thought. I fly sparge, so I'll probably bump up that temp a bit, but other than that I thought this looked pretty tasty!

Breck Vanilla Porter CloneRecipe
Permalink:http://www.brewprint.com/recipe/breck-vanilla-porter-clone
Style: 12B. Robust Porter
Type: All Grain
Brew date: Aug 13, 2011
Brewed by:

ABV: 5.4%
IBU: 16.6
Color: 46.1°SRM
IBU/OG: 0.313
Original gravity: 1.053
Final gravity: 1.012
Boil volume: 8.44 gal
Final volume: 6.00 gal

Yeast: White Labs California Ale

Fermentables
weight type boil time color ppg points
71% 9.00 lbs Pale Malt (2 Row) Bel 60 min
12% 1.50 lbs Caramel/Crystal Malt - 40L 60 min
8% 1.00 lbs Chocolate Malt 60 min
6% 12.00 oz Black (Patent) Malt 60 min
2% 4.00 oz Munich Malt - 10L 60 min
2% 4.00 oz Roasted Barley 60 min

Hops
0.25 oz Chinook
0.60 oz Tettnang
0.50 oz Pearle
0.50 oz Goldings, East Kent

Adjuncts/Other
weight type phase
10.00 g Gypsum (Calcium Sulfate) Boil
0.10 oz Irish Moss Boil
2.00 lbs Vanilla Bean secondary with 2 split whole vanilla beans
0.05 oz Sodium Metibisulfite Add to strike water

Mash
Mash efficiency: 72.0%
Water/Grist ratio (qts/lb): 1.50
Grain temperature: 68°F
Grain in mash: 12.75 lbs
phase action duration temperature volume water:grist strike step #
Mash In infusion 60 min 154°F 15.08 gal
Batch Sparge infusion 60 min 158°F 1.25 ga
Add to strike water infusion 60 min 0°F 1.00 qt

Boil
Duration: 60 min

Fermentation
Primary Fermentation 08/13 7 days 68°F
secondary with 2 split whole vanilla beans 08/20 7 days 68°F

 

[HiImBrian]

Anybody??? I plugged this into BeerSmith and the IBUs were a tad high. I'd like to reduce the hops a but unsure where.

 

[juggabrew]

Make sure you hit your post boil gravity. If you don't it will be super light in abv and you will def taste it. Vanilla came through pretty Smooth and I used 3 whole beans for 2.75 gal batch. Soaked them in whiskey and added to secondary. Used 002 for yeast. I took example form Denny's porter and scraped beans...I don't think this was a good idea since the paste is the vanilla flavor.


Sent from my iPhone using Home Brew

 

[juggabrew]

Anybody??? I plugged this into BeerSmith and the IBUs were a tad high. I'd like to reduce the hops a but unsure where.

Beersmith is usually off with thier AA. Change the number to what it says on your label. If your ibus are high just add less at those times.


Sent from my iPhone using Home Brew

 

[juggabrew]

Anybody??? I plugged this into BeerSmith and the IBUs were a tad high. I'd like to reduce the hops a but unsure where.

Beersmith is usually off with thier AA. Change the number to what it says on your label. If your ibus are high just add less at those times.


Sent from my iPhone using Home Brew

 

[juggabrew]

Anybody??? I plugged this into BeerSmith and the IBUs were a tad high. I'd like to reduce the hops a but unsure where.

Beersmith is usually off with thier AA. Change the number to what it says on your label. If your ibus are high just add less at those times.


Sent from my iPhone using Home Brew

 

[AleLover]

I just made the kit I listed below from Northern Brewer as part of SWMBO's birthday gift because she loves Breckenridge Vanilla porter. In addition I soaked 3 split vanilla beans in brandy for 7 days and added then to the carboy for 10 days before bottling. It sat for about 6 weeks total before bottle. It is very strong, very smooth and "similar to Breckenridge Vanilla porter." I would add the vanilla 3-5 days before bottling next time. This is not a clone of Breckenridge's by any means, but it is similar, easy and delicious. Also cut the bittering hops in half.


SPECIALTY GRAIN
- 2 lbs Rahr 2-row
- 1 lbs Flaked Wheat
- 1 lbs Chocolate Wheat
- 0.5 lbs Caramel Wheat
FERMENTABLES
- 6 lbs Wheat malt syrup
HOPS & FLAVORINGS
- 1 oz Summit (60 min)
- 0.5 oz Cascade (10 min)
- 0.5 oz Centennial Type (10 min)
- 0.5 oz Cascade (0 min)
- 0.5 oz Centennial Type (0 min)
YEAST
- WYEAST 1056 AMERICAN ALE.Apparent attenuation:
73-77%. Flocculation: low—medium. Optimum temp: 60–72° F.
OR
- DRY YEAST ALTERNATIVE: SAFALE US-05 ALE.
Optimum temp: 59–75° F

 

[AleLover]

Thanks PilotsPheer for sharing your recipe. BB Vanilla Porter has become my favorite porter. So crisp for a porter and it goes down easy. I will save your kit recipe and perhaps it will be our next beer.

You mention cutting the bitter hops in half...does your recipe already reflect this?

And HiIMBrian - how did the clone turn out? Did you end up reducing hops and if so which one? We just bottled a nice Gestalt ale with the Pearle and Tettang hops.