Baltic Porter Horchata Porter Help

[Jtwillis]

Recipe Type

All Grain

Yeast

California Ale WPL001

Batch Size (Gallons)

6.0 Gallons

Original Gravity

1.088

Final Gravity

1.022

Boiling Time (Minutes)

60

Primary Fermentation (# of Days & Temp)

2 weeks

Secondary Fermentation (# of Days & Temp)

4 weeks

Tasting Notes

n/a

So I made this recipe for a Horchata Porter and I was looking to tone back on the cinnamon and up the vanilla. It was better the longer I waited however the cinnamon was almost overpowering.

15lbs 8oz Pale 2 row
8oz Caramel/Crystal 120L
8oz Chocolate Malt
6 oz Aromatic Malt
6oz flaked barley
6oz roasted barley
1oz Chinook at 60
1oz Northern Brewer at 15
Yeast: California Ale WPL001

Added a teaspoon of Ground Cinnamon at flameout
I racked 2 whole vanilla beans seeded and split with 3 cinnamons stick into secondary fermentation for 4 weeks.

I would definitely like to tone back on the cinnamon and up the vanilla. Good beer, but just too much cinnamon almost tasted hot going down. Definitely mellowed out with time.

Any Suggestions?

 

[kh54s10]

Seems pretty simple. Use the first recipe as a base then use less cinnamon and more vanilla. How much would be subjective since everyone's tastes vary.

 

[hopularkid]

I'd say use 1 cinnamon stick & 3 vanilla beans to get what you're looking for. I'd also say leave it in secondary for 2 weeks & taste. I rarely leave beers in the secondary for longer than a week or two. I might brew this when the weather starts to turn, recipe looks good. Do you have a pic?

 

[Shwagger]

Porter with a bottle of rumchata poured in. Done.

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[hopularkid]

Porter with a bottle of rumchata poured in. Done.

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Yeaaa, no. You'll get much better flavor adding real ingredients instead of pouring a flavored liquor in.