Casey's Vanilla Porter

Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 162 calories (Per 12oz)
Carbs: 17 g (Per 12oz)

Created Saturday August 27th 2016

Original Gravity:

1.049

Final Gravity:

1.012

ABV (standard):

4.88%

IBU (tinseth):

27.28

SRM (morey):

27.28

Mash pH

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
9.5 lb	American - Pale 2-Row9.5 lb Pale 2-Row	37	1.8	88.8%
0.43 lb	American - Roasted Barley0.43 lb Roasted Barley	33	300	4%
0.25 lb	American - Chocolate0.25 lb Chocolate	29	350	2.3%
0.26 lb	American - Caramel / Crystal 40L0.26 lb Caramel / Crystal 40L	34	40	2.4%
0.26 lb	United Kingdom - Black Patent0.26 lb Black Patent - (late addition)	27	525	2.4%
10.7 lb	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Glacier1 oz Glacier Hops	Pellet	4.4	Boil	60 min	17.3	50%
1 oz	Northern Brewer1 oz Northern Brewer Hops	Pellet	7	Boil	10 min	9.98	50%

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Glacier0.99999999771257 oz Glacier Hops	17.3	50%
1 oz	Northern Brewer	9.98	50%
2 oz	Total

Mash Guidelines

Amount	Type	Temp	Time
qt	Infusion	150 °F	20 min
qt	Infusion	155 °F	40 min
Starting Mash Thickness: 1.25 qt/lb

Yeast

White Labs - California Ale Yeast WLP001

Amount:	1 Each
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 190 B cells required

Yeast Pitch Rate and Starter Calculator

Quick Water Requirements

Water	Gallons	Quarts
Total mash water needed	8.66	34.7
Strike water volume at mash thickness of 1.25 qt/lb	3.34	13.4
Remaining sparge water volume	5.32	21.3
Grain absorption losses	-1.34	-5.4
Mash Lauter Tun dead space	-0.25	-1
Amount going into kettle	7.08	28.3
Boil off losses	-1.5	-6
Hops absorption losses	-0.08	-0.3
Amount going into fermentor	5.5	22
Total:	8.66	34.7

Date	Days	Event	Gravity	Volume	Updated	Comment
2016-08-27	-1256	Mash Complete		35.7 Quarts	8/17/2018 9:08 PM
2016-08-27	-1256	Brew Day Complete	1.050	5.5 Gallons	8/17/2018 9:08 PM	Delicious already!
2016-09-02	-1250	Fermentation Complete	1.014		8/17/2018 9:08 PM	Went into secondary fermentation at 1.014. added two Madagascar vanilla beans, split and scraped. Taste is really well balanced but still kind of flat. Hoping to develop more complexity when aged with the vanilla.

Notes

Add black patent in last 20 minutes.
2 vanilla beans sliced and scraped in secondary fermentation.
60 hour starter

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Last Updated: 2016-08-27 16:52 UTC

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Casey's Vanilla Porter