Molasses-Kissed Vanilla Porter
James Spencer’s Molasses-Kissed Vanilla Porter
(5 gallons/19 L, all-grain)
OG = 1.065 FG = 1.020 IBU = 24 SRM = 34 ABV = 5.8%
Ingredients
11.75 lbs. (5.3 kg) 2-row pale malt
1.0 lb. (0.45 kg) crystal malt (90 °L)
1.0 lb. (0.45 kg) chocolate malt
2 tbsp. molasses (10 min)
5 AAU Kent Goldings hops (60 min.) (1.0 oz./28 g of 5% alpha acids)
0.5 oz. (14 g) Hallertau hops (15 min)
0.5 oz. (14 g) Hallertau hops (5 min)
5 whole vanilla beans (secondary) splash of bourbon (or your favorite substitution)
Safale S-04 dried yeast
Step by Step
Infusion mash at 153 °F (67 °C) for 60 minutes. Raise to 168 °F (76 °C) for 15-minute mashout. Boil for 60 minutes, adding molasses at last 10 minutes of boil. While beer is in primary fermentation, split vanilla beans and chop in to 1/2-inch sections. Soak for at least three days in enough bourbon to cover beans. Rack beer on top of vanilla beans and bourbon in secondary. Condition for a week.
James Spencer’s Molasses-Kissed Vanilla Porter
(5 gallons/19 L, extract with grains)
OG = 1.065 FG = 1.020 IBU = 24 SRM = 34 ABV = 5.9%
Ingredients
1.0 lb. (0.45 kg) crystal malt (90 °L)
1.0 lb. (0.45 kg) chocolate malt
3.5 lbs. (1.6 kg) Munton’s Light dried malt extract
3.3 lbs. (1.5 kg) Munton’s Light liquid malt extract (late addition)
2 tbsp. molasses (10 min)
5 AAU Kent Goldings hops (60 min.) (1.0 oz./28 g of 5% alpha acids)
0.5 oz. (14 g) Hallertau hops (15 min.)
0.5 oz. (14 g) Hallertau hops (5 min.)
5 whole vanilla beans (secondary) splash of bourbon (or your favorite substitution)
Safale S-04 dried yeast
Step by Step
In a kitchen pot, steep crushed grains at 153 °F (67 °C) for 45 minutes in 3.0 qts. (2.8 L) of water. Bring 2.5 gallons (9.5 L) of water to a boil in your brewpot. After steeping, rinse grains with 1.0 qt. (~1 L) of 170 °F (77 °C) water. Add “grain tea” and dried malt extract to brewpot and bring to a boil. Boil for 60 minutes, adding hops at times indicated and molasses at last 10 minutes of boil. While beer is in primary fermentation, split vanilla beans and chop in to 1/2-inch sections. Soak for at least three days in enough bourbon to cover beans. Rack beer on top of vanilla beans and bourbon in secondary. Condition for a week.
