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Vanilla Porter

I'm going to try to brew a nice creamy vanilla porter on friday, and am looking around for a few recipes to work off of. Does anyone have a good recipe I could look at?

Thanks much.

-R

 

Have you seen this?

http://www.brewingkb.com/recipes/Vanill … r-748.html

 

When I think creamy I think stouts. I don't normally associate Porter with getting creamy.  By creamy do you mean smooth and silky?  Again, I can't say I have ever had or imagined a porter with that character.

I have had some vanilla porters that were great.  Vanilla works well with the chocolate and roast notes in a porter.  Helps smooth out the harshness of robust porter.


I have wondered about doing a Vanilla Milk Stout with plenty of flaked barley and high mash temp to get a creamy texture.


Just thinking aloud about the two styles and where can a "creamy character" be done with the best results.

 

By creamy I guess I just mean smooth and malty, rather than porters like the St. John's or other such which drink thin and hoppy more like a dark ale.

Think Anchor Porter with some vanilla. 8)

That recipe looks great, though I'll have to sub the two-row for DME.

-R

 

Rubberchrist wrote:

By creamy I guess I just mean smooth and malty, rather than porters like the St. John's or other such which drink thin and hoppy more like a dark ale.

Think Anchor Porter with some vanilla. 8)

That recipe looks great, though I'll have to sub the two-row for DME.

-R

Ahh actually I have had that one... good example of a smooth finishing porter.
Maybe put a couple drops of vanilla extract in there to test the concept? Then build your recipe from there.

If anyone has a clone to SN Porter I'd love to see that recipe/grain bill.

 

Thanks for the recipe... I got it rolling yesterday.

Traded out the two-row for DME (6 lb sub for the 11 lbs. of two-row), and wound up with a SG of 1.070. Fermentation is chugging along nicely with a krauesen that looks like the head on a nicely poured stout.

I am so very excited to try this out.

-R

 

Its in bottles and finished out at 1.022, seems a bit heavy yet but its stable....

Is 1.020ish a pretty common FG for maltier beers?

-R

 

Rubberchrist wrote:

Its in bottles and finished out at 1.022, seems a bit heavy yet but its stable....

Is 1.020ish a pretty common FG for maltier beers?

-R

I think 1.020 is typical for extract.
But from 1.070 that's about 70% attenuation which is definately typical, so it sounds good to me.

 

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