I'm looking to make a smooth vanilla porter in an attempt to replicate Dry Dock's Vanilla Porter. I find many porters I try to be a bit heavy and astringent. Dry Dock is a pretty small brewery in Denver so I don't think many on here have tried their porter. I picked up some Deschutes Black Butte Porter to see how that compares but it doesn't have that smoothness that the Dry Dock has.
This recipe looks promising and its fame has me wanting to try it. I don't like bourbon that much so I would probably just soak the beans in a little bourbon, then add to secondary. I don't have much experience with porters and this being such a high gravity I am not so sure that it would be smooth. Would anyone please tell me whether they would characterize this as smooth?
If not, can someone direct me to a smooth session-y porter that might better suit what I'm looking for?
Thanks!
Edit: I know many say add maltodextrin for mouthfeel, but that's not exactly what I'm looking for. Looking for more of a smoothness of grain and malt flavors than body.
This recipe looks promising and its fame has me wanting to try it. I don't like bourbon that much so I would probably just soak the beans in a little bourbon, then add to secondary. I don't have much experience with porters and this being such a high gravity I am not so sure that it would be smooth. Would anyone please tell me whether they would characterize this as smooth?
If not, can someone direct me to a smooth session-y porter that might better suit what I'm looking for?
Thanks!
Edit: I know many say add maltodextrin for mouthfeel, but that's not exactly what I'm looking for. Looking for more of a smoothness of grain and malt flavors than body.