We love how the subtle sweetness of vanilla complements the robust roasty character of a well-crafted porter. This luscious pairing offers a balance of rich malt flavors with a hint of warmth making it perfect for cozy gatherings or an indulgent night in.
Our Vanilla Porter recipe draws inspiration from classic English porters but adds a smooth creamy twist. We want each sip to take you on a tasting journey with deep chocolate notes mingling with delicate vanilla aroma leaving a velvety finish that keeps you coming back for more.
Vanilla Porter Recipe
Ingredients
- 6.6 lb Liquid Malt Extract (porter or dark)
- 1 lb Crushed Crystal Malt 60L
- 0.5 lb Chocolate Malt
- 0.5 lb Black Patent Malt
- 1 oz Bittering Hops (60 minutes)
- 0.5 oz Aroma Hops (15 minutes)
- 2 Vanilla Beans split
- 1 sachet English Ale Yeast
- 5 gallons Cold filtered water
Instructions
- Fill our brew kettle with 3 gallons of water. Heat to 155°F.
- Place the crushed malts in a muslin bag. Steep for 20 minutes. Remove the grains.
- Bring the wort to a rolling boil. Stir in the liquid malt extract.
- Add bittering hops. Boil for 60 minutes.
- Add aroma hops 15 minutes before the end of the boil.
- Cool the wort rapidly to 70°F. Transfer to a sanitized fermenter.
- Add cold filtered water to reach 5 gallons. Aerate thoroughly.
- Pitch the English Ale Yeast. Seal the fermenter with an airlock.
- Ferment for 10 to 14 days. Monitor the airlock activity.
- Prepare the vanilla beans during fermentation. Split the beans lengthwise. Scrape the seeds.
- Transfer the beer to a secondary vessel. Add the vanilla beans. Allow contact for 7 days.
- Bottle or keg the Vanilla Porter. Use priming sugar if bottling.
| Step | Time (Minutes) |
|---|---|
| Steep Grains | 20 |
| Boil Total | 60 |
| Add Aroma Hops | 15 (Remaining) |
| Vanilla Bean Contact | 10080 (Approx. 7 days) |
Equipment And Tools
Brewing our Vanilla Porter calls for dependable gear. We rely on each item to maintain flavor through every stage.
Brewer’s Essentials
We consider these items crucial for every brew day:
- Brew Kettle (5 gallons or larger) for a stable boil and enough headspace
- Thermometer to track steeping and boiling temperatures
- Fermentation Vessel with an Airlock to keep oxygen away
- Hydrometer for measuring gravity before and after fermentation
- Sanitizer for disinfecting all surfaces and tools
Below is a quick reference for sizing:
| Item | Recommended Size |
|---|---|
| Brew Kettle | 5 gallons or more |
| Fermentation Tank | 6 gallons or more |
Optional Items
- Wort Chiller to rapidly cool the wort and reduce contamination risk
- Auto-Siphon for simpler transfers between vessels
- Straining Bag for holding grains or hops for an easier cleanup
Ingredients
We gather these essentials to create our Vanilla Porter. Each item infuses depth and complexity into the finished brew.
Base Malt And Specialty Grains
We rely on a balanced blend of malt extracts and specialty grains.
| Ingredient | Quantity | Role |
|---|---|---|
| Liquid Malt Extract | 6.6 lb | Builds body and provides essential sugars |
| Chocolate Malt | 1 lb | Contributes roasted flavor and color |
| Caramel Malt 60L | 0.5 lb | Enhances sweetness |
| Black Patent Malt | 0.5 lb | Deepens color and adds crisp bitterness |
Hops
We use classic English hops for mild bitterness and subtle aroma.
| Ingredient | Quantity | Boil Time | Purpose |
|---|---|---|---|
| Fuggles | 1 oz | 60 minutes | Mild bitterness |
| East Kent Goldings | 0.5 oz | 15 minutes | Floral accent |
Yeast
We select a dependable strain for smooth fermentation and balanced flavor.
| Ingredient | Quantity | Role |
|---|---|---|
| English Ale Yeast | 1 pack | Ensures clean fermentation |
Vanilla Beans
We finish with real vanilla beans for a rich aroma and velvety mouthfeel.
| Ingredient | Quantity | Preparation |
|---|---|---|
| Vanilla Beans | 2 | Split and scraped |
Directions
We are ready to brew our Vanilla Porter. Let us walk through each step to achieve rich flavor and smooth texture.
Prep
- We sanitize all our brewing equipment, including our brew kettle, fermentation vessel, and utensils.
- We measure our specialty grains and ensure they are crushed for optimal extraction.
- We heat 1.5 gallons of water to 155°F for steeping.
| Prep Step | Temperature (°F) | Time (minutes) |
|---|---|---|
| Heat Steeping Water | 155 | 10 |
| Steep Grains | 155 | 30 |
Brewing
- We soak our crushed grains in the kettle at 155°F for 30 minutes. We use a mesh bag for easy removal.
- We lift out the grains and allow excess wort to drip.
- We bring the wort to a rolling boil. We add liquid malt extract and stir to dissolve.
- We add our first hop addition for balanced bitterness. We let the boil continue for 60 minutes.
- We introduce our second hop addition 15 minutes before the end of the boil for light aroma.
- We cool the wort rapidly to around 68°F using a wort chiller or ice bath.
| Brewing Step | Temperature (°F) | Time (minutes) |
|---|---|---|
| Boil Wort | Rolling Boil | 60 |
| First Hop Addition | – | Start of Boil |
| Second Hop Addition | – | Last 15 |
| Cool Wort | 68 | Until Cooled |
Fermentation And Conditioning
- We transfer the cooled wort into our fermentation vessel. We aerate gently before we pitch English Ale Yeast.
- We seal with an airlock and keep the vessel in a stable environment at 68°F to 72°F for primary fermentation.
- After one week, we open the fermenter and add our vanilla beans. We let it rest another 7 to 10 days to extract full flavor.
- We confirm fermentation is complete by checking stable gravity readings for two consecutive days.
| Fermentation Step | Temperature (°F) | Duration (Days) |
|---|---|---|
| Primary Fermentation | 68 to 72 | 7 |
| Add Vanilla Beans | – | After 7 |
| Secondary Conditioning | 68 to 72 | 7 to 10 |
Bottling Or Kegging
- We prepare a priming sugar solution if we plan to bottle. We stir it gently into the finished beer.
- We fill each sanitized bottle, leaving about an inch of headspace. We cap each bottle firmly. We store the bottles at room temperature for 2 weeks.
- If we are kegging, we transfer the beer to a clean keg and seal under CO₂. We allow it to carbonate to our preferred level.
Serving Suggestions
We prefer savoring our Vanilla Porter when it is slightly warmer than fridge temperature. This reveals the rich roasted malt flavors and enhances the smooth finish. We recommend a gentle swirl in the glass to unveil the sweet vanilla aroma.
| Recommended Serving Temperature | 50 to 55°F |
|---|---|
| Glassware Choice | Tulip glass or English pint |
| Pairing Ideas | Chocolate desserts, roast beef, smoked gouda |
- We store our bottles upright in a cool dark space to preserve freshness
- We swirl each pour so the aromatic vanilla and chocolate notes intensify
- We enjoy pairing our Vanilla Porter with savory dishes like roasted meats or hearty stews
- We savor dessert alongside each sip by pairing with sweet treats like fudge brownies or creamy cheesecake
Conclusion
We can now enjoy a heavenly hub of flavor in our own Vanilla Porter The seamless balance of sweet vanilla and roasted notes transforms each sip into a rich indulgence that warms our senses Every glass reflects our commitment to crafting a beer that merges tradition and innovation The satisfaction of creating this brew at home elevates our appreciation for the artistry behind every pint Let’s keep exploring new blends that spark our creativity and deepen our passion for brewing
Frequently Asked Questions
What is a Vanilla Porter?
A Vanilla Porter is a dark, flavorful beer that combines the roasty qualities of a traditional porter with the sweet, aromatic touch of real vanilla beans. The result is a smooth, creamy brew featuring notes of chocolate and subtle vanilla warmth, creating a cozy drink perfect for relaxed evenings.
What ingredients do I need to brew a Vanilla Porter?
You’ll need a base malt extract, specialty grains like chocolate malt, hops (often English varieties), English ale yeast, and real vanilla beans. Each component contributes to the beer’s body and flavor, with vanilla beans lending a delightful aromatic finish that complements the porter’s roasty character.
How do I brew a Vanilla Porter at home?
First, sanitize your equipment. Steep the specialty grains in warm water, then remove them. Boil the wort, adding hops at specific intervals. Cool it, transfer to a sanitized fermenter, add yeast, and ferment. Once primary fermentation ends, add vanilla beans for extra flavor. Finally, bottle or keg and carbonate.
What equipment is essential for brewing?
Key items include a brew kettle, thermometer, fermentation vessel with an airlock, sanitizer, and a hydrometer. These help ensure accurate temperature control, proper fermentation, and cleanliness. Optional tools like a wort chiller and auto-siphon streamline the process, making it easier to handle hot liquids and transfer your brew efficiently.
How should I serve a Vanilla Porter?
For the best flavor, serve it slightly warmer than fridge temperature—around 50 to 55°F (10 to 13°C). This mild warmth allows the roasted malt and vanilla notes to shine. A tulip glass or English pint glass helps capture the beer’s aroma, enhancing your overall drinking experience.
What foods pair well with a Vanilla Porter?
Its rich malt profile and subtle sweetness make it a great match for roasted meats, hearty stews, and smoky cheeses like gouda. For dessert, pair it with chocolate cake, fudge brownies, or creamy cheesecake. The vanilla accent balances both savory and sweet dishes, offering a delightful dining experience.
How do I store my Vanilla Porter?
Keep bottles in a cool, dark area away from direct sunlight to maintain flavor and carbonation. Storing them upright helps reduce yeast sediment disturbance. When ready to pour, gently swirl the bottle to awaken those aromatic vanilla and chocolate notes, then serve to appreciate its smooth taste.
Can I adjust the vanilla flavor?
Yes. Experiment with the amount or type of vanilla beans and the time they spend in the beer. Adding them late in fermentation or during conditioning allows fresher, more pronounced vanilla flavors. Adjust these factors until you find your perfect balance of sweetness and roasty depth.