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Vanilla Coffee Porter All-grain
Color
Stats
OG1.090
FG1.018
IBU32
ABV9.30 %
SRM28
BJCP Style
15A. Porter, Robust Porter
Description
Imperial coffee vanilla porter
Submitted by Joelbear5 on 29-Dec-2014

Recipe Details
Tasting Notes Delicious porter with coffee and vanilla notes.
Awards
Boil Volume 7.00 gallons
Boil Time 60 minutes
Batch Size 6.00 gallons
Yeast WLP-007 London Dry Ale (75% app. attenuation)
Primary Fermentation Plastic, 7 Days, 70F
Secondary Fermentation Plastic, 5 Days, 70F
Other Fermentation
Procedure Mash at 152F for 60 min. Coffee is a Guatemala/Costa Rican blend, freshly roasted. Coffee flavor is well balanced with the nutty flavor of Costa Rican. Vanilla is nice as well. I might use 3 beans if I tried it again, or do longer in secondary. Coffee flavor mellows out after a few weeks.
  Style Comparison
  Low   High
OG 1.050 1.090 1.065
FG 1.012 1.018 1.016
IBU 25 32 45
SRM 28 30+
ABV 4.8 9.30 6
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
70.0 % 14.00 American Two-row Pale 1.8L 64.8 1.8
20.0 % 4.00 Canadian Munich (Light) 10L 17.0 15.0
5.0 % 1.00 American Chocolate 350L 3.6 350.0
5.0 % 1.00 Flaked Oats 4.1 2.2
  20.00     89.5  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
66.7 % 2.00 Fuggles Pellet 5.1 10.2 60 0.199 25.3
33.3 % 1.00 Saaz Pellet 3.5 3.5 30 0.153 6.7
  3.00               32.0
Miscellaneous Ingredients
Weight/Units Name Notes
3 oz Guatemala Coffee Whole Bean 5-9 days secondary
4 oz Costa Rican Coffee Whole Bean 5-9 days secondary
2 Whole Vanilla Beans 5-9 days secondary. Slice open and soak in vodka