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Lazaretto Vanilla/Amaretto Brown Porter
Porter with vanilla bean in 4 gallons and amaretto liquoer added to last gallon. Base beer is an extract version of St. Chuck's Porter by Bill Pierce.
| Brewer: | Christo | Email: | - | |||||
| Beer: | Lazaretto Vanilla/Amaretto Brown Porter | Style: | Brown Porter | |||||
| Type: | Extract w/grain | Size: | 5.2 gallons | |||||
| Color: |
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Bitterness: | 28 IBU | |||||
| OG: | 1.056 | FG: | 1.015 | |||||
| Alcohol: | 5.4% v/v (4.2% w/w) | |||||||
| Water: | Lazaretto Creek - or what's 100' below it. | |||||||
| Grain: | 12 oz. American crystal 60L 12 oz. Belgian Special B 8 oz. American chocolate 4 oz. Belgian biscuit 4 oz. Flaked barley |
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| Steep: | 155° | |||||||
| Boil: | 60 minutes | SG 1.049 | 6 gallons | |||||
| 6 lb. Light dry malt extract | ||||||||
| Add Irish Moss at 15 minutes | ||||||||
| Hops: | .5 oz. Centennial (9.0% AA, 60 min.) 1 oz. Willamette (5% AA, 30 min.) |
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| Yeast: | Wyeast 1728 | |||||||
| Log: | Primary 8 days. Secondary 8 days. Slit fresh vanilla bean added to secondary. Racked 4 gallons to keg, added 50 ml Amaretto liquer to priming sugar mixture for remaining gallon. Reduce priming sugar by 1/4. Can also add almond/vanilla extracts or Amaretto extract to taste and use normal amount of priming sugar. | |||||||
| Tasting: | The base beer is one of the best porter recipes you can make. The vanilla was quite nice after it aged about 2 months - a little too forward at the first tasting. The amaretto really didn't do it for me in this beer - just kind of muddied up the flavors. And even with less priming sugar, the liqueor added too much carbonation. | |||||||
Recipe posted 09/22/08.
