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Recipe Information edit

Details

Name: Vanilla Rum Porter Brewer: miniracer1221 Brew Date:
  IBU Formula: Rager Units: standard Private: Yes

Boil

Boil Volume: 3.5 gal. Boil Length: 60 min. Target Volume: 5 gal.

Style

Name: Robust Porter Category: Porter - 12B Type: Ale

Notes

-Soak 1 Oz of oak chips in kraken rum and 2 vanilla beans and 1 cinnamon stick before adding to secondary (add all chips, bean, and rum) 
- Added 2 tsp of vanilla extract to the rum and extras
- Add 1 tsp of vanilla extract at bottling (add to liking)

Fermentables add

Variety Amount Color Potential SG Grist%  
Briess Sparkling Amber LME3 lbs. 5 oz.10 °L1.0351.02345%
Briess Traditional Dark DME2 lbs.30 °L1.0431.01727%
American Crystal 120L1 lbs.120 °L1.0341.00514%
Pale Chocolate Malt8 oz.180 °L1.0341.0037%
Chocolate Malt8 oz.350 °L1.0341.0037%
Total 7 lbs. 5.00 oz.
34 SRM
  1.051    

Hops add

Hops Amount AA% Use Time Type IBU  
Northern Brewer (Uk)1 oz.9Boil55 min.Pellet33
Williamette (Usa)1 oz.5Boil15 min.Pellet10
Total 2.00 oz.         43  

Yeasts add

Yeast Attenuation% Flocculation Min Temperature Max Temperature  
California Ale WLP00170.5Medium65 °F70 °F

Miscs Add

Misc Type Amount Use Time  

Mash Information edit

Details

Name: Vanilla Rum Porter Brewer: miniracer1221 Brew Date:
  Boil Volume: 3.5 gal. Units: standard Thermal Loss: 3°F
  Mash Efficiency: 75% Mash Method: Single Infusion Sparge Method: fly
  Grain Temp: 72 °F Initial Grist Ratio: 1.50 qt./lb. Absorption Rate: 0.15 gal./lb.

Notes

Mash Steps add

Step Name Type Length Target Temp Infusion Amount Infusion Temp Grist Ratio  
Saccharificationinfusion60 min.155.0 °F2.74 gal.168.6 °F1.50
Total   1 hour   2.74 gal. (runoff: 1.65 gal.)    

Sparge Steps add

Step Name Target Temp Water Amount  
Saccharification155.0 °F2.55 gal.
Total   2.55 gal.  

Type

extract

OG

1.051
style
1.048 - 1.065

FG

1.015
style
1.012 - 1.016

Color

34 SRM
style
22 - 35

IBU

43
style
25 - 50

ABV

4.7%
style
4.8 - 6.5

Cal.

169
per 12oz.