Bruce Buerger's BrewBlog > Batches Brewed > Winter Vanilla Porter [Spice, Herb, or Vegetable Beer]

Winter Vanilla Porter

Specifics

Style:

Spice, Herb, or Vegetable Beer — BJCP Style Information

Category:	Spice/Herb/Vegetable Beer
Number:	21A

A harmonious marriage of spices, herbs and/or vegetables and beer. The key attributes of the underlying style will be different with the addition of spices, herbs and/or vegetables; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and balance of the resulting combination.

Commercial Examples: Alesmith Speedway Stout, Founders Breakfast Stout, Traquair Jacobite Ale, Rogue Chipotle Ale, Young’s Double Chocolate Stout, Bell’s Java Stout, Fraoch Heather Ale, Southampton Pumpkin Ale, Rogue Hazelnut Nectar, Hitachino Nest Real Ginger Ale, Breckenridge Vanilla Porter, Left Hand JuJu Ginger Beer, Dogfish Head Punkin Ale, Dogfish Head Midas Touch, Redhook Double Black Stout, Buffalo Bill's Pumpkin Ale, BluCreek Herbal Ale, Christian Moerlein Honey Almond, Rogue Chocolate Stout, Birrificio Baladin Nora, Cave Creek Chili Beer.

OG	FG	ABV	Bitterness	Color (SRM/EBC)
Varies	Varies	Varies	Varies	Varies

Click for more information about Spice, Herb, or Vegetable Beer from the BJCP website.

Brew Date:

November 15, 2009

Tap Date:

December 11, 2009

Yield:

10 gallons

Color (SRM/EBC):

32/63

Bitterness:

39 IBU (Tinseth)

BU/GU

0.61

Calories:

212 (12 ounces)

ABV:

6.4%

ABW:

Batch No:	2
OG:	1.064
OG (Plato):	15.67° P
Target OG:	1.066
Reading 1:	1.016 (12 days)
FG:	1.016
FG (Plato):	4.08° P
Target FG:	1.016
Real Extract:	6.17° P
App. Atten.:	74%
Real Atten.:	60.6%

General Information

Method:	Extract

Method:

Extract

Back by popular request for the Answerport holiday party. Served the other 5 gallons at the 2010 Mid Winter Brew Festival at the Milwaukee Ale House.

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Extracts

12.00 pounds

LME - Pale

54.5% of grist

1.00 pounds

DME - Dark

4.5% of grist

13.00 pounds

Total Extract Weight

59.1% of grist

Grains

2.00 pounds

American Pale Malt (2-Row)

Color (L):	1 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

9.1% of grist

2.50 pounds

Flaked Barley

Color (L):	1.5 °L
Info/Use:	Helps head retention, imparts creamy smoothness. For porters and stouts.

11.4% of grist

2.00 pounds

American Munich Malt

Color (L):	10 °L
Info/Use:	Sweet, toasted flavor and aroma. For Oktoberfests and malty styles.

9.1% of grist

1.00 pounds

Crystal Malt 80L

Color (L):	80 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. For porters and stouts

4.5% of grist

0.50 pounds

American Black Patent

Color (L):	127 °L
Info/Use:	Provides color and sharp flavor. Use in stouts and porters.

2.3% of grist

0.50 pounds

German Carafa II

Color (L):	375-450 °L
Info/Use:	Adds aroma, color and body.

2.3% of grist

0.50 pounds

American Chocolate Malt

Color (L):	127 °L
Info/Use:	Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

2.3% of grist

9.00 pounds

Total Grain Weight

40.9% of grist

Miscellaneous Ingredients (Non-Fermentable)

4 oz

Vanilla

Hops

1.00 ounces

Nugget

Region:	United States
AAU Range:	12 - 14%
Notes:	Heavy, spicy, herbal aroma, strong bittering hop.
Typical Use:	Bittering, aroma.
Substitution:	Chinook
Example:	ESB, Lager, Ale; Sierra Nevada Porter, Sierra Nevada Bigfoot Ale, Anderson Valley ESB

13% Pellets @ 60 minutes
Type: Bittering
Use: Boil

13 AAUs

2.00 ounces

Fuggle

Region:	United Kingdom, United States
AAU Range:	3 - 5%
Notes:	Mild, soft, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	East Kent Goldings, Willamette
Example:	English-style Ale, American Ale, ESB, Lager; Samuel Smith's Pale Ale, Old Peculier, Thomas Hardy's Ale; English ales

5.3% Leaf @ 40 minutes
Type: Aroma
Use: Boil

10.6 AAUs

2.00 ounces

Fuggle

Region:	United Kingdom, United States
AAU Range:	3 - 5%
Notes:	Mild, soft, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	East Kent Goldings, Willamette
Example:	English-style Ale, American Ale, ESB, Lager; Samuel Smith's Pale Ale, Old Peculier, Thomas Hardy's Ale; English ales

5.3% Leaf @ 10 minutes
Type: Aroma
Use: Aroma

10.6 AAUs

5.00 ounces

Total Hop Weight

34.2 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

Yeast

Name:	London Ale
Manufacturer:	Wyeast
Product ID:	1028
Type:	Ale
Flocculation:	Medium
Attenuation:	75%
Temperature Range:	60–72°F
Amount:	1000 ml

Equipment Profile

Brew Pot (19 Gal) and Igloo/Gott Cooler (10 Gal)

Batch Size:	10 gallons	Boil Volume:	12 gallons
Evaporation Rate:	9% per hour	Mash Tun Dead Space:	.8 gallons
Efficiency:	75%	Mash Tun Weight:	9 pounds
Hop Utilization:	100%	Mash Tun Volume:	10 gallons
Loss:	1 gallons	Mash Tun Specific Heat:	0.300 Cal/gram per °C
Notes:	19 gallon setup for all grain brewing. Uses a 10 gallon water cooler as mash tun for single infusion mashes and a 19 gallon brew pot for full size boil of the 12+ gallons of wort.

Mash Profile

Single Step Temperature Mash, Full Bodied Beer

Grain Temperature:	72°F	Tun Temperature:	72°F
Sparge Temperature:	168°F	PH:	5.4
PPG:	21.75	Efficiency:	83.65%
Notes:	Mash with a direct heat source to maintain temperature.

Steps

#	Name	Type	Time	Temp.	Description
1	Saccharification	Infusion	40 min.	158°F	Add 100% of mash water at 170° F / 77° C
2	Mash Out	Temperature	10 min.	168°F	Heat to 168° F / 75° C for at least 10 minutes

Water Profile

Ice Mountain Natural Spring Water

Calicum:	28 ppm
Bicarbonate:	87.5 ppm
Sulfate:	6.5 ppm
Chloride:	2 ppm
Sodium:	2.8 ppm
Magnesium:	10 ppm
PH:	6.6%

Fermentation

Primary:	12 days @ 68° F
Secondary:	14 days @ 68° F

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Bottle Label

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