Nutty Surprise Vanilla Porter
Welcome to Paradise. It seems so idyllic. Yeah, it's all fun
and games until someone gets hurt. Then it's friggin' hysterical,
ain't it? When gravity and reality conspire and your bliss falls
bleeding at your feet, do what we do: pour gasoline on it and torch
it. Another Full Metal Hoopajoop from those humane, sensitive Monks
of Ann Arbor Abbey.
partial mash. More nut than vanilla... next time we'll increase
the vanilla by 4X and reduce the nuts. Makes 5 gallons. Elapsed
time: 1.5 hours.
Makes 5 gallons.
- 6 lbs. Dark
- 3 lbs. Amber
- 1 lb. Crystal
80 Lovibond Malt
- 1 lb. Light
- 3 oz. pelleted
Cascade hops (bittering, flavoring, aroma)
- 6 whole vanilla
- Almond extract
- 1 tsp. Irish
- 0.5 tsp.
Yeast nutrient (optional)
- 0.5 tsp.
- 1 package
Wyeast Irish Ale #1084 yeast
Bring 20 liters
cold water to a boil in a 30 liter stainless steel brew pot.
5 liters cold water to a 20 liter stainless steel sparge pot. Place
specialty grains in muslin or nylon sparging bag and add to water.
Begin heating, making sure grain and sparging bag do not burn on
bottom of pot. When temperature reaches 180 F, turn off heat and
sparge grains for an additional five minutes. Then, remove bag and
squeeze remaining tasty goodness from bag using a collander and
a large bowl. Discard grains.
When brew pot
reaches boil, begin stirring water and add malt extract. Stirring
will prevent the malt extract settling to the bottom of the bot
and burning. Next, add the contents of the sparging pot. Stir a
few more times for good measure. Inhale.
Turn on the
heat and bring the mixture to a boil again. When boiling, the mixture
forms a foam layer which can rise out of the pot and burn on your
stove. Be careful to avoid this. It is messy and difficult to clean.
Boil the wort
for 60 minutes, adding ingredients at the following intervals:
boil: Bittering hops- 1.0 oz. Cascade hops
Irish Moss, 1.0 oz. Cascade hops, Yeast nutrient, Chillguard,
vanilla beans (chopped), almond extract to taste
Aroma hops - 1.0 oz. Cascade hops
Cool the wort
to 85 F or lower before adding yeast. Cool the wort as quickly as
possible to prevent infection. Leave wort in primary fermenter until
fermentation subsides (about a week). Leave wort in secondary fermenter
for an additional two to three weeks. Bottle and age to taste. (Weasel
Breweries recommends a minimum of two months. More is better.)