Molasses-Kissed Vanilla Porter
by James Spencer
(5 gallons/19 L, all-grain)
OG = 1.065 FG = 1.020
IBU = 24 SRM = 43 ABV 5.8%
A sweet porter accentuated with the aroma and flavor of vanilla. The chocolate and vanilla aroma is very enticing and the caramel sweetness complements the chocolate and vanilla flavor. A well-balanced porter, with vanilla character at the forefront.
Ingredients
11.75 lbs. (5.3 kg) 2-row pale malt
1.0 lb. (0.45 kg) crystal malt (90 °L)
1.0 lb. (0.45 kg) chocolate malt
2 tbsp. molasses (10 min)
5 AAU Kent Goldings hops (60 min)
(1.0 oz./28 g of 5% alpha acids)
0.5 oz. (14 g) Hallertau hops (15 min)
0.5 oz. (14 g) Hallertau hops (5 min)
5 whole vanilla beans (secondary)
splash of bourbon (or your favorite substitution)
Safale S-04 dried yeast
Step by Step
Infusion mash at 153 °F (67 °C) for 60 minutes. Raise to 168 °F (76 °C) for 15-minute mashout. Boil for 60 minutes, adding molasses at last 10 minutes of boil. While beer is in primary fermentation, split vanilla beans and chop in to 1/2-inch sections. Soak for at least three days in enough bourbon to cover beans. Rack beer on top of vanilla beans and bourbon in secondary. Condition for a week.
Molasses-Kissed Vanilla Porter
by James Spencer
(5 gallons/19 L, all-grain)
OG = 1.065 FG = 1.020
IBU = 24 SRM = 44 ABV 5.9%
Ingredients
1.0 lb. (0.45 kg) crystal malt (90 °L)
1.0 lb. (0.45 kg) chocolate malt
3.0 lbs. (yy kg) Munton’s Light dried malt extract
4.5 lbs. (yy kg) Munton’s Light liquid malt extract (late addition)
2 tbsp. molasses (10 min)
5 AAU Kent Goldings hops (60 min)
(1.0 oz./28 g of 5% alpha acids)
0.5 oz. (14 g) Hallertau hops (15 min)
0.5 oz. (14 g) Hallertau hops (5 min)
5 whole vanilla beans (secondary)
splash of bourbon (or your favorite substitution)
Safale S-04 dried yeast
Step by Step
In a kitchen pot, steep crushed grains at 153 °F (67 °C) for 45 minutes in 3.0 qts. (2.8 L) of water. Bring 2.5 gallons (9.5 L) of water to a boil in your brewpot. After steeping, rinse grains with 1.0 qt. (~1 L) of 170 °F (77 °C) water. Add “grain tea” and dried malt extract to brewpot and bring to a boil. Boil for 60 minutes, adding hops at times indicated and molasses at last 10 minutes of boil. While beer is in primary fermentation, split vanilla beans and chop in to 1/2-inch sections. Soak for at least three days in enough bourbon to cover beans. Rack beer on top of vanilla beans and bourbon in secondary. Condition for a week.
Cacao Puffs Porter
(Chocolate Porter)
(5 gallons/19 L, all-grain)
OG = 1.060 FG = 1.018
IBU = 26 SRM = 44 ABV = 5.4%
What goes great with chocolate? How about more chocolate? This beer combines chocolate malt, cocoa powder and cacao nibs for a massive chocolate flavor and aroma. A high mash temperature and relatively large dose of crystal malt yield a sweet, full-bodied beer.
IngredientS
8.5 lbs. (3.0 kg) 2-row pale ale malt
2.0 lbs. (0.91 kg) Munich malt (10 °L)
1.25 lb. (0.57 kg) crystal malt (40 °L)
10 oz. (0.63 kg) chocolate malt
2.0 oz. (57 g) black patent malt
5.0 oz. (140 g) cocoa powder (boil)
4.0 oz. cacao nibs (secondary)
6 AAU Northern Brewer hops (60 mins)
(0.67 oz./19 g of 9% alpha acids)
0.5 oz. (14 g) Northern Brewer hops (15 mins)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
(2 qt./~2 L yeast starter)
7/8 cup corn sugar (for priming)
Step by Step
Mash at 156 °F (69 °C) for 40 minutes in 16 quarts (15 L) of brewing liquor. Mash out to 168 °F (76 °C). Keep sparge water heated so that grain bed temperature stays between 165–168 °F (74–76 °C). Collect around 7 gallons (26 L) of wort and boil for 90 minutes, adding hops at times indicated in the ingredient list. Add cocoa powder with 15 minutes left in boil. Ferment at 68 °F (20 °C). Rack beer to secondary and add cacao nibs. Let beer condition, in contact with the nibs, for 10–14 days.
Cacao Puffs Porter
(Chocolate Porter)
(5 gallons/19 L, countertop partial mash)
OG = 1.061 FG = 1.018
IBU = 26 SRM = 44 ABV = 5.5%
Ingredients
2.0 lbs. (0.91 kg) Munich malt (10 °L)
1.25 lb. (0.57 kg) crystal malt (40 °L)
10 oz. (0.63 kg) chocolate malt
2.0 oz. (57 g) black patent malt
1.5 lbs. (0.68 kg) Briess Light dried malt extract
4.5 lbs. (2.0 kg) Briess Light liquid malt extrac (late addition)
5.0 oz. (140 g) cocoa powder (boil)
4.0 oz. cacao nibs (secondary)
6 AAU Northern Brewer hops (60 mins)
(0.67 oz./19 g of 9% alpha acids)
0.5 oz. (14 g) Northern Brewer hops (15 mins)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
(2 qt./~2 L yeast starter)
7/8 cup corn sugar (for priming)
Step by Step
Mash at 158 °F (70 °C) for 30 minutes in 5.5 qts. (5.2 L) of brewing liquor. Collect first and second worts, add water and dried malt extract to make 3.0 gallons (11 L) and bring to a boil. Boil for 60 minutes, adding hops at times indicated in the ingredient list. Add liquid malt extract and cocoa powder with 15 minutes left in the boil. Cool wort, then transfer to fermenter. Top up with cool water to 5.0 gallons (19 L), aerate and pitch yeast. Ferment at 68 °F (20 °C). Rack beer to secondary and add cacao nibs. Let beer condition, in contact with the nibs, for 10–14 days.
Milk chocolate option:
Add 0.75 lbs. (0.34 kg) lactose with 15 minutes left in boil and add 1 vanilla bean — split down the middle — in secondary.
Teddy Porter
(Coffee Porter)
(5 gallons/19 L, all-grain)
OG = 1.045 FG = 1.011
IBU = 42 SRM = 47 ABV = 4.3%
No, not Taddy Porter, Teddy Porter — as in Teddy Roosevelt. In 1907, Teddy Roosevelt reputedly first uttered the words “good to the last drop,” which became Maxwell House’s slogan. Modern historians dispute this, however, claiming that the line was really written by an ad executive. One thing beyond dispute is that you’ll be sad to see the last drop of this beer go.
Ingredients
8.25 lbs. (3.7 kg) 2-row pale ale malt
3.0 oz. (85 g) crystal malt (90 °L)
3.0 oz. (85 g) chocolate malt
4.0 oz. (113 g) roast barley (300 °L) (or coffee malt)
7.0 oz. (0.20 kg) roast barley (500 °L)
8 shots espresso
11.3 AAU Columbus hops (60 mins)
(0.94 oz./27 g of 12% alpha acids)
Danstar Nottingham dried yeast
3/4 cup corn sugar (for priming)
Step by Step
Mash at 152 °F (67 °C) for 50 minutes in 12 qts. (11 L) of brewing liquor. Collect about 5 gallons (19 L) of wort and add water t make 6.0 gallons (23 L). Boil for 60 minutes, adding hops at times indicated in the ingredient list. Ferment at 70 °F (21 °C). Add fresh-brewed espresso in secondary or keg.
Teddy Porter
(Coffee Porter)
(5 gallons/19 L, extract w/grains)
OG = 1.044 FG = 1.011
IBU = 42 SRM = 47 ABV = 4.2%
Ingredients
3.0 oz. (85 g) crystal malt (90 °L)
3.0 oz. (85 g) chocolate malt
4.0 oz. (113 g) roast barley (300 °L) (or coffee malt)
7.0 oz. (0.20 kg) roast barley (500 °L)
8 shots expresso
2.0 lbs. (0.91 kg) Briess Light dried malt extract
3.3 lbs. (1.5 kg) Coopers Light liquid malt extract (late addition)
11.3 AAU Columbus hops (60 mins)
(0.94 oz./27 g of 12% alpha acids)
Danstar Nottingham dried yeast
3/4 cup corn sugar (for priming)
Step by Step
Steep grains at 152 °F (67 °C) for 30 minutes in 1.5 qts. (1.5 L) of water. Rinse with 0.5 qts (0.5 L) of hot water (170 °F/77 °C). Add water to make 2.0 gallons (7.6 L), add dried malt extract and bring to a boil. Boil for 60 minutes, adding hops at times indicated in the ingredient list. Add liquid malt extract with 15 minutes left in boil. Cool wort, then transfer to fermenter. Top up with cool water to 5.0 gallons (19 L), aerate and pitch yeast. Ferment at 70 °F (21 °C). Add fresh-brewed espresso in secondary or keg.
Parascalops Porter
(Mole Porter)
(5 gallons/19 L, all-grain)
OG = 1.056 FG = 1.014
IBU = 29 SRM = 47 ABV = 5.4%
Parascalops? Mole? What the hell? Mole (pronounced MOH-lay) poblano is a sauce made with cocoa, nuts, chili peppers and other spices. It is found in a lot of interior Mexican cooking. Parascalops breweri is a mole (rhymes with “hole”), a small mammal that lives in underground. Its common name is the hairy-tailed mole, but it’s also called Brewer’s Mole (after Thomas Mayo Brewer, the naturalist who named it).
Ingredients
7.75 lbs. (3.5 kg) 2-row pale ale malt
2.0 lbs. (0.91 kg) Munich malt (10 °L)
7.0 oz. (200 g) biscuit or Victory malt (35 °L)
8.0 oz. (230 g) chocolate malt
2.0 oz. (57 g) black patent malt
4.0 oz. (110 g) cocoa powder
5 Ancho (dried Poblano) chili peppers
1/4 tsp cinnamon
11 AAU Northern Brewer hops (60 mins)
(1.2 oz./34 g of 9% alpha acids)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
1 cup corn sugar (for priming)
Step by Step
Mash at 154 °F (68 °C) for 45 minutes in 15 qts. (14 L) of brewing liquor. Boil wort for 60 minutes, adding hops at times indicated in the ingredient list. Add cocoa powder for final 15 minutes of boil. Add cinnamon for last 5 minutes of boil. Ferment at 70 °F (21 °C). Boil Ancho peppers for 15 minutes in just enough water to cover them. Strain out solids to yield a “pepper tea.” Add tea to beer in keg or bottling bucket until you can just detect a faint pepper burn in the aftertaste.
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