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Lazaretto Vanilla/Amaretto Brown Porter

Porter with vanilla bean in 4 gallons and amaretto liquoer added to last gallon. Base beer is an extract version of St. Chuck's Porter by Bill Pierce.

Brewer: Christo Email: -
Beer: Lazaretto Vanilla/Amaretto Brown Porter Style: Brown Porter
Type: Extract w/grain Size: 5.2 gallons
Color:
83 HCU (~31 SRM)
Bitterness: 28 IBU
OG: 1.056 FG: 1.015
Alcohol: 5.4% v/v (4.2% w/w)
Water: Lazaretto Creek - or what's 100' below it.
Grain: 12 oz. American crystal 60L
12 oz. Belgian Special B
8 oz. American chocolate
4 oz. Belgian biscuit
4 oz. Flaked barley
Steep: 155°
Boil: 60 minutes SG 1.049 6 gallons
6 lb. Light dry malt extract
Add Irish Moss at 15 minutes
Hops: .5 oz. Centennial (9.0% AA, 60 min.)
1 oz. Willamette (5% AA, 30 min.)
Yeast: Wyeast 1728
Log: Primary 8 days. Secondary 8 days. Slit fresh vanilla bean added to secondary. Racked 4 gallons to keg, added 50 ml Amaretto liquer to priming sugar mixture for remaining gallon. Reduce priming sugar by 1/4. Can also add almond/vanilla extracts or Amaretto extract to taste and use normal amount of priming sugar.
Tasting: The base beer is one of the best porter recipes you can make. The vanilla was quite nice after it aged about 2 months - a little too forward at the first tasting. The amaretto really didn't do it for me in this beer - just kind of muddied up the flavors. And even with less priming sugar, the liqueor added too much carbonation.

Recipe posted 09/22/08.