Weasel Breweries™ Recipes:
Brother Galore's Nutty Surprise Vanilla Porter™

Back Label Text:
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.

Extract and 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 Malt Extract
  • 3 lbs. Amber Ale Malt
  • 1 lb. Crystal 80 Lovibond Malt
  • 1 lb. Light Chocolate Malt
  • 3 oz. pelleted Cascade hops (bittering, flavoring, aroma)
  • 6 whole vanilla beans (flavoring)
  • Almond extract (flavoring)
  • 1 tsp. Irish Moss (optional)
  • 0.5 tsp. Yeast nutrient (optional)
  • 0.5 tsp. Chillguard (optional)
  • 1 package Wyeast Irish Ale #1084 yeast

Bring 20 liters cold water to a boil in a 30 liter stainless steel brew pot.

Meanwhile, add 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:

Start of boil: Bittering hops- 1.0 oz. Cascade hops

45 minutes: Irish Moss, 1.0 oz. Cascade hops, Yeast nutrient, Chillguard, vanilla beans (chopped), almond extract to taste

55 minutes: Aroma hops - 1.0 oz. Cascade hops

60 minutes: Stop boil.

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.)

1st brewing, August 1998.

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Copyright © 1997-2011 Kirk R. Humphries and Sandy Marshall. All rights reserved. Weasel Breweries, Monks of Ann Arbor Abbey, and Old Pyehole are trademarks of Kirk Humphries and Sandy Marshall. And so is a lot of other stuff. So there.

Last update: 29 August 2011