Hello Everyone,

Does anyone have a good recipe for an all-grain Vanilla Oatmeal Porter? Or any advice, for that matter, for making one? Thanks in advance for your comments!

Never used oatmeal in a porter but have used it many times in a stout along with vanilla. You could possibly take Denny's Bourbon Vanilla Porter and maybe cut the bourbon add a 3-10% oatmeal to the grist and then follow the same dosing schedule for the vanilla beans (slit, scrap, and quarter the beans in secondary).

Search the forum for the BVIP or Bourbon Vanillan Imperial Porter.

I were to brew it, I'd make a robust porter with 15-20% Flaked Oats in the grain bill for a OG of 1.065
and add a fresh split and scraped vanilla bean or 2, to either to the keg or in the primary once fermentation has completed and leave it there until your desire amount of flavor is what your looking for
Mash high around 155 and have it chewy

These are frpm some notes in an email and from this forum on Denny's BVIP recipe.




#264 Bourbon Vanilla Imperial Porter

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 17.75
Anticipated OG: 1.086 Plato: 20.58
Anticipated SRM: 45.4
Anticipated IBU: 31.8
Brewhouse Efficiency: 73 %
Wort Boil Time: 70 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 1.50 Gallons Per Hour
Pre-Boil Wort Size: 6.75 Gal
Pre-Boil Gravity: 1.063 SG 15.52 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
62.0 11.00 lbs. Pale Malt(2-row) America 1.036 2
8.5 1.50 lbs. Brown Malt Great Britain 1.032 70
2.8 0.50 lbs. Crystal 40L America 1.034 40
14.1 2.50 lbs. Munich Malt (Durst) Germany 1.037 10
5.6 1.00 lbs. Crystal 120L America 1.033 120
7.0 1.25 lbs. Chocolate Malt America 1.029 350

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.65 oz. Magnum-Domestic Whole 15.00 29.2 60 min.
0.40 oz. Goldings - E.K. Whole 6.00 2.6 10 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.00 Unit(s)Whirlfloc Fining 15 Min.(boil)


Yeast
-----

DCL Yeast US-56 Fermentis American Ale


Mash Schedule
-------------

Mash Name:

Total Grain Lbs: 17.75
Total Water Qts: 23.00 - Before Additional Infusions
Total Water Gal: 5.75 - Before Additional Infusions

Tun Thermal Mass: 0.13
Grain Temp: 65.00 F


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
sacc 0 60 155 155 Infuse 172 23.00 1.30


Total Water Qts: 23.00 - After Additional Infusions
Total Water Gal: 5.75 - After Additional Infusions
Total Mash Volume Gal: 7.17 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.


After primary, slit open 2 vanilla beans. Scrape the insides, chop the pods
into quarters, add to secondary fermenter, rack beer onto vanilla. Taste p
eriodically for the correct balance. I left the beer in secondary for 11 da
ys. Rack to bottling bucket and add 10 ml. per pint of Jim Beam Black Bourb
on (or to your taste). Bottle, enjoy!

I agree with Bud's concept....

lol

Thanks for the ideas folks! It's greatly appreciated. I'll run with some of them, and try to post the results when finished. Won't be for awhile, but hopefully within the next month. Thanks again!