Skyroad Vanilla Porter (2009)

Robust Vanilla Porter. Second attempt with a more full-bodied grain profile. Uganda Gold Vanilla Beans used with the priming solution.

Before you begin, split two inches of the Uganda beans and add them to 1-2 oz. of vodka in a sterilized, sealed container and let it sit for the entirety of the fermentation process.

Brewer:	Bill Carleton		Email:	gwillhunt@hotmail.com
URL:	http://www.carletonbrew.com
Beer:	Skyroad Vanilla Porter (2009)		Style:	Robust Porter
Type:	Extract w/grain		Size:	5.15 gallons
Color:	207 HCU		Bitterness:	23 IBU
OG:	1.068		FG:	1.008
Alcohol:	7.7% v/v (6.1% w/w)
Water:	Filter the 6.5 gallons through a brita and add to the boiling kettle. Then add 1tsp of gypsum to increase water hardness for this style, unless your water is conditioned to begin with.
Grain:	1 lb. British crystal 135-165L 1 lb. British chocolate .75 lb. British black patent .5 lb. Flaked oats
Steep:	Crack grains with a rolling pin or grain mill and steep in a cheese cloth at 155 degrees for 40 minutes.
Boil:	60 minutes	SG 1.056	6.25 gallons
	6 lb. Light dry malt extract 1 lb. Wheat extract 2 oz. Maple syrup 2 oz. Molasses
	Add 1tsp Irish Moss at 30 minutes left in the boil. At flame out -- add 2 inches of split Uganda Vanilla Bean. Rack into the primary fermenter and cool the wort down to 75 degrees or so before pitching the yeast.
Hops:	1 oz. Fuggles (4.75% AA, 60 min.) .5 oz. Kent Goldings (5% AA, 60 min.)
Yeast:	1028 Wyeast Labs London Ale Yeast Strain Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness. Origin: Flocculation: Medium-Low Attenuation: 73-77% Temperature Range: 60-72F, 15-22C Alcohol Tolerance: 10%ABV Utilize an Activator smack pack to innoculate the wort.
Log:	Ferment closer to 70 degrees if you would like more esters and a fruitier profile. Low 60s will give you a nice, well-rounded, dry porter. That's what I'm shooting for this time. Rack into secondary after primary fermentation has slowed down to less than one bubble per minute. Or you can check with a hydrometer if you're looking for more accuracy. Let it stay in the secondary for 1-2 weeks.
Carbonation:	2.4 volumes	Corn Sugar: 4.05 oz. for 5.05 gallons @ 65°F
	Bring 4oz. (1/2 cup) corn sugar and 1 cup of filtered water to a boil. Add the vanilla bean potion that was prepared prior to the fermentation. Add two tablespoons of smoked maple syrup. Boil for 10 minutes and filter it into the bottling bucket. Once cooled, rack the wort into the bucket and bottle away! Let sit at 65-72 degrees for 1-2 weeks. Cool down to 50 degrees and enjoy!

Recipe posted 01/06/09.