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blackjack porter

great porter with a hint of espresso and vanilla

Brewer: dr mitch turner Email: -
Beer: blackjack porter Style: porter
Type: Extract w/grain Size: 5 gallons
Color:
123 HCU (~41 SRM)
Bitterness: 31 IBU
OG: 1.066 FG: 1.021
Alcohol: 5.9% v/v (4.6% w/w)
Grain: 2 lb. American Vienna
1 lb. American crystal 75L
8 oz. Dextrine malt (Cara-Pils)
1 lb. American chocolate
4 oz. American black patent
Steep: steep grains for 60 mins at 160° and sparge with .5 gals of water at 170°
Boil: 60 mins minutes SG 1.111 3 gallons
6 lb. 0 oz. Light dry malt extract
at 35 mins of boil add (for a 5 gal recipe) 21 crushed espresso beans and 1/2 vanilla bean chopped or (for a 13 gal recipe) add 42 crushed espresso beans and 1 vanilla bean chopped)... i also added 4 oz of maltodextrin (for a 5 gal batch)
Hops: .25 oz. Northern Brewer (8.5% AA, 60 min.)
.25 oz. Perle (8% AA, 60 min.)
1 oz. Cascade (6% AA, 30 min.)
.75 oz. Chinook (12% AA, 30 min.)
Yeast: irish stout yeat
Log: primary for 7 days
secondary for 6 weeks (yes, 6 weeks)

but its worth every second of waiting

Recipe posted 02/24/06.