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Vanilla Rum Porter

A vanilla porter for the winter months.

Brewer: Jim Email: jvorel2@uiuc.edu
Beer: Vanilla Rum Porter Style: Robust Porter
Type: Extract w/grain Size: 5 gallons
Color:
80 HCU (~30 SRM)
Bitterness: 23 IBU
OG: 1.058 FG: 1.014
Alcohol: 5.6% v/v (4.4% w/w)
Water: 1 tsp. gypsum for harder water.
Grain: 1 lb. American crystal 60L
9 oz. American chocolate
3 oz. American black patent
Boil: 60 minutes SG 1.096 3 gallons
6.6 lb. Light malt extract
.5 lb. Brown sugar
8 oz maltodextrin in boil
1 tsp. Irish moss at 15 min.

Hops: 1 oz. Cluster (7.9% AA, 60 min.)
1 oz. Willamette (4.6% AA, 15 min.)
Yeast: White Labs Irish Ale yeast
Log: 2 weeks in primary.

Two Madagascar Vanilla beans prepared by slitting beans and opening them up, scraping seeds into a cup. Beans cut, steeped in Captain Morgan's Private Select until beer goes to secondary. Before transferring to secondary, put beers and rum in bottom of carboy. Siphon onto beans.

4 weeks in secondary. Bottle.

Recipe posted 11/03/08.