Hops-a-Lot
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I plan to brew a new style for me, robust porter, this coming week and I am looking for some comments/suggestions on the recipe I have constructed. It is based on a one that I found on the BeerTools website with a couple of minor modifications.
Vanilla Mocha Cream Porter
Partial mash, 5-gal final volume 3.5-gal boil.
0.5lb Flaked Wheat
0.5lb Flaked Barley
0.25lb American Chocolate Malt
0.5lb Belgian Special B
0.25lb Carafa Type III
0.25lb American Black Patent Malt
0.25lb Roasted Barley
3lb Briess Golden Light DME
3lb Briess Traditional Dark DME
Minimash grains at 1.5qt/lb in 155-160F water for 45 min. Sparge with 5qts at 180F.
Wyeast 1028 London Ale
Hop Schedule
1.0oz Millenium (13% AA) @ 60min
0.5oz Cascade (7.4% AA) @ 30min
0.5oz Nugget (5%AA) @ 5min
Primary Fermentation:
2 weeks @ 70F
Secondary Fermentation:
1 week @ 70F with three split and scraped vanilla bean pods
Bottle conditioning:
2 weeks
Vanilla Mocha Cream Porter
Partial mash, 5-gal final volume 3.5-gal boil.
0.5lb Flaked Wheat
0.5lb Flaked Barley
0.25lb American Chocolate Malt
0.5lb Belgian Special B
0.25lb Carafa Type III
0.25lb American Black Patent Malt
0.25lb Roasted Barley
3lb Briess Golden Light DME
3lb Briess Traditional Dark DME
Minimash grains at 1.5qt/lb in 155-160F water for 45 min. Sparge with 5qts at 180F.
Wyeast 1028 London Ale
Hop Schedule
1.0oz Millenium (13% AA) @ 60min
0.5oz Cascade (7.4% AA) @ 30min
0.5oz Nugget (5%AA) @ 5min
Primary Fermentation:
2 weeks @ 70F
Secondary Fermentation:
1 week @ 70F with three split and scraped vanilla bean pods
Bottle conditioning:
2 weeks