Winter Vanilla Porter
Specifics
Reference
Style:
Brew Date: November 15, 2009
Tap Date: December 11, 2009
Yield: 10 gallons
Reference
Color (SRM/EBC):
32/63
Bitterness (Calc): 39 IBU (Tinseth)
BU/GU: 0.61
Calories: 212 (12 ounces)
ABV: 6.4%
ABW: 5%
Batch No: 2
OG: 1.064
OG (Plato): 15.67° P
Target OG: 1.066
Reading 1: 1.016  (12 days)
FG: 1.016
FG (Plato): 4.08° P
Target FG: 1.016
Real Extract: 6.17° P
App. Atten.: 74%
Real Atten.: 60.6%
General Information
Method: Extract

Back by popular request for the Answerport holiday party.  Served the other 5 gallons at the 2010 Mid Winter Brew Festival at the Milwaukee Ale House.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
12.00 pounds LME - Pale 54.5% of grist
1.00 pounds DME - Dark 4.5% of grist
13.00 pounds Total Extract Weight 59.1% of grist
Reference
Malts and Grains
Non-Fermentables
4 oz Vanilla  
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: London Ale
Manufacturer: Wyeast
Product ID: 1028
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 60–72°F
Amount: 1000 ml
Equipment Profile

Brew Pot (19 Gal) and Igloo/Gott Cooler (10 Gal)

Batch Size: 10 gallons Boil Volume: 19 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: .8 gallons
Efficiency: 75% Mash Tun Weight: 9 pounds
Hop Utilization: 100% Mash Tun Volume: 10 gallons
Loss: 1 gallons Mash Tun Specific Heat: 0.300 Cal/gram per °C
Notes:

19 gallon setup for all grain brewing.  Uses a 10 gallon water cooler as mash tun for single infusion mashes and a 19 gallon brew pot for full size boil of the 12+ gallons of wort.

Mash Profile

Single Step Temperature Mash, Full Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 21.8 Efficiency: 86.8%
Notes:

Mash with a direct heat source to maintain temperature.

Steps

# Name Type Time Temp. Description
1 Saccharification Infusion 40 min. 158°F

Add 100% of mash water at 170° F / 77° C

2 Mash Out Temperature 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile

Ice Mountain Natural Spring Water

Calicum: 28 ppm
Bicarbonate: 87.5 ppm
Sulfate: 6.5 ppm
Chloride: 2 ppm
Sodium: 2.8 ppm
Magnesium: 10 ppm
PH: 6.6%
Fermentation
Primary: 12 days @ 68° F
Secondary: 14 days @ 68° F
Tasting Reviews
print logprint default Output to Beer XML
Bottle Label
Related Link
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