M.V.P. --Mark's Vanilla Porter
Source: Mark LeBlanc
Recipe added: 06/24/99
I brewed this on National Homebrew Day '99 (5/1/99). As of posting this recipe the beer is probably the best I've brewed in my 4 years brewing experience. It came out rich and full, chocolatey, and the vanilla melts into the light roast flavor beautifully. I've tried alot of on-line recipes and felt that they weren't really worthy to tell someone to spend their time or money making. I sincerely believe this recipe is worth both. As a side note, I recommend not using vanilla extract, it will come out harsh flavored--not smooth. happy brewing & e-mail results.
Recipe type: All Grain
Batch Size: 5 gals.
Starting Gravity: 1.042
Finishing Gravity: 1.012
Time in Boil: 1 hr 15min
Primary Fermentation: 10 days @ 68*F
Secondary Fermentation: 4 weeks @68*F
- 8 lbs. Pale Malt
- 1 lb. Light Crystal @ 3~5*lovibond
- 1 lb. Black Malt
- 12 oz. Flaked Barley
- 2 oz Kent Goldings @5.1% alpha acid
- 1 Brewers' Licorice Stick
- 4 inches of Vanilla Bean Stick
- Wyeast #1275 Thames Valley
After crushing grain, mash-in w/8 quarts water @ 174*F to reach a mash temp of 153*F and hold for 1 hr. Sparge with enough water to collect 6.5 gals wort in the kettle. Add hops at beginning of boil and continue boil for 1 hr., then add the brewers' licorice and boil 15 min.
Chill, pitch yeast, aerate well....
Cut the vanilla bean stick into 2-2" sections and add when racking to the secondary fermenter.When racking to bottling bucket leave a small amount of beer in the carboy, it will keep the vanilla bean oils with it and out of your bottles.
Back to previous Table of Contents
Copyright © 1996 - 2005. All Rights Reserved. No information found in the
Gambrinus' Mug pages should be assumed to be in the public domain.