Sights of Porter-filled glasses are quickly becoming the norm here in our neighbourhood. Mocha Porter, Coffee Porter, Vanilla Porter, and with our recent trip to Maui, Coconut Porter. Eric had stumbled across an amazing example from Box Steam Brewery in England named “Funnel Blower“. I was blown away by the smoothness of it, but in particular, it was the delicious vanilla notes that got me. Now usually I’m against any kind of flavouring in beer, 99% of the time, but this was definitely the 1%. Since trying Funnel Blower and the Coconut porter, I’m finding that this style really lends itself to subtle flavour enhancements. I think I’m slowly warming up to the peer pressure.
While at a roadside fruit stand in south Maui, we stopped to have some fresh coconut water and some papayas. The gentleman, who looked quite like “Quest Love” from The Roots, offered us some free vanilla beans that he grew on his property after I had expressed some interest in them. I originally thought that we could use them in the kitchen somehow, but after reconsidering, I changed my mind, these are going into some beer!!
One of the key components to making a good quality porter is the use of brown malt. It’s what would have been used by English brewers during the height of the porter craze in the 1800’s. It’s sometimes hard to get a hold of some from home brewing supply stores, but when Eric & I brewed with Ed at the Black Creek Historic Brewery back in May, he was kind enough to share some of his brown malt with us, and we’ve been saving it for a porter ever since.
This brew session will have its share of learning curves. For starters, I’ve just completed our 10 gallon brewing system that consists of a 10 Gallon cooler mash tun, a 10 Gallon cooler Hot Liquor Tank, and a 15.5 Gallon Stainless Steel Brew Pot. We just recently purchased a Barley Crusher from Hop Dawgs (check them out, Chris is a great help!) out in B.C. and a Chugger Pump through a group by on the “Are You An SOB?” brewing forum. I’m very excited to try out both of these new additions and see how they (hopefully) step things up to the next level.
Once again, I’m going to reference Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew book, using their Brown Porter as a starting point. There is a recipe for a Vanilla Porter in the book, but it’s more of an American-style Robust Porter which doesn’t include the brown malt. I’ve also lowered the gravity and bitterness ratio just a touch.
The plan is to get up at 6:30 am, fire up the kettle, and get a mountain of Maui Grown Coffee going in the bodum. There’s only 1 or 2 other things that might beat a morning like that…
So here’s the recipe:Carbonation and Storage
|Type: All Grain||Brewer: Hoptomology|
|Equipment: 15.5 Gallon Stainless Steel Pot + 10 Gallon Cooler Mash Tun|
|Est Original Gravity: 1.044 SG||Measured Original Gravity:|
|Est Final Gravity: 1.012 SG||Measured Final Gravity:|
|Estimated Alcohol by Vol: 4.2 %||Actual Alcohol by Vol:|
|Bitterness: 20.3 IBUs||Bitterness Ratio: 0.463|
|Est Color: 21.5 SRM||Calories: 0.0 kcal/12oz|
|Total Grains Used: 18 lbs 4.0 oz||Total Hops Used: 2.000 oz|
|Mash Style: Single Infusion, Full Body, No Mash Out|
|Brewhouse Efficiency: 78.00 %|
|Sparging: Fly sparge with 9.59 gal water at 168.0 F to achieve 13.10 gal|
|Boil Size: 13.10 gal||Boil Time: 60 min|
|End of Boil Volume: 12.10 gal||Estimated pre-boil gravity: 1.039 SG|
|Batch Size (into fermenter): 11.00 gal||Measured pre-boil Gravity:|
|Final Bottling Volume: 10.40 gal|
|Fermentation: Ale, Single Stage|
|Primary Fermentation: 10.00 days at 68.0 F|
|Secondary Fermentation: 0.00 days at 0.0 F|
|Carbonation and Storage|
|Carbonation Type: Keg||Volumes of CO2: 1.8|
|Pressure/Weight: 4.66 PSI||Age Beer for: 3.00 days|
|Keg/Bottling Temperature: 40.0 F||Storage Temperature: 40.0 F|
|Taste Rating: 0.0 / 50|
www.hoptomology.com – A little about life, a lot about beer.