TIME TO BREW!
The “Time to Brew” page is a place where we try to think ahead, and prepare for upcoming holidays and events by brewing a batch specifically for the occasion.
Brewing a beer to enjoy during Labor Day weekend will need to be completed soon.
Since the Porter style is named for the porters who enjoyed the style after an arduous day of work, we salute all labor groups with this year's Labor Day recipe.Thanks, and Happy Brewing!
Beer of the Season OverviewBeer Name:Vanilla Porter
Recipe Type: all-grain
Vanilla Porter (All-Grain Recipe)
Recipe Type: All-Grain
Batch Size: 5 gallons
Volume Boiled: 6 gallons
Original Gravity: 1.052
Final Gravity: 1.011
9.5 lbs 2-row base malt
6 oz. Roasted Barley (500L)
4 oz. Black Patent Malt
4 oz. Chocolate Malt
4 oz. Roasted Wheat (550L)
1 oz. Glacier Hops at 5% AA (5 AAU) for 60 minutes
0.5 oz Challenger Hops at 8% AA (4 AAU) for 60 minutes
0.5 oz Cascade Hops at 6% AA (3 AAU) for 60 minutes
2 Grade B Vanilla Beans (in secondary)
Yeast Options: Safale US-05 Dry Yeast, White Labs WLP001, Wyeast 1056.
Mash at 152° F for an hour.
Mash out at 170° F.
Sparge with 180° F water to make 6 gallons.
Heat to boiling and then add all of the hops.
Boil 60 minutes and turn off the heat.
Cool as quickly as possible to 70° F.
Immediately rack to your fermenter and pitch yeast.
After 7-10 days, rack to secondary fermenter on top of two prepared Grade B Vanilla Beans.