Got the Vanilla Porter all done today (originally going to be oatmeal vanilla but I forgot to add my flaked oats to the mash) and it was definitely a lot easier then the previous two all grain batches I have done. A lot less panicking about doing things all tho my mash temp did drop a little bit more then expected and my boil was a little too hard but I still managed to hit my target gravity after I topped it up with a little water. Now the yeast has been pitched and we wait.
Oatmeal Vanilla Porter
2 lbs 4oz Maris Otter
6oz Crystal 60
4oz Chocolate malt
2oz Roasted Barley
2.5oz Flaked Oatmeal
Hops: 20g Chinook for bittering and 5g Cascade for aroma
- Grind your gain and dump into a grain sock
- Heat strike water to 163F and drop the grain sock in and the temp. should drop to around 155F and make sure to stir well to ensure all the grain is well mixed with the water Let stand for 60 minutes
- remove grain sock and pour some sparge water (water heated to 170F to rinse the grains) over the grain bag to ensure your getting all of that tasty wort (unfermented beer)
- Bring this pot of wort to a boil and after the hot break add the 60 minute (bittering) hops and set your timer for the next addition
- Add your 5 minute hops (aroma) and finish the boil
- Remove from heat and cool quickly, and pour into a gallon jug. Make sure to rock the jug around a bit to help aerate the wort to promote a healthy life cycle for the yeast when it goes in.
- Once the wort is between 17-21C pitch your yeast and place a blow off tube on top of the jug for the first few days and then replace with a airlock when the fermentation settles down
- In a couple weeks I will be racking it into the secondary jug and adding some Rum infused with a fresh vanilla pod to add my vanilla flavouring (bourbon is also another great choice I have heard but I thought the rum would compliment the vanilla nicely)