Maverick Yowie Vanilla Porter - Beer Recipe - Brewer's Friend

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Maverick Yowie Vanilla Porter

178 calories 17.3 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.108 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Matt Crego
Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Saturday August 10th 2019
1.054
1.012
5.5%
38.1
26.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Briess - LME Sparkling Amber Liquid6.5 lb LME Sparkling Amber Liquid 37.6 10 85.2%
4 oz American - CaraBrown4 oz CaraBrown 34 55 3.3%
4 oz American - Chocolate4 oz Chocolate 29 350 3.3%
4 oz American - Black Barley4 oz Black Barley 27 530 3.3%
4 oz Belgian - Biscuit4 oz Biscuit 35 23 3.3%
2 oz United Kingdom - Coffee Malt2 oz Coffee Malt 36 150 1.6%
122 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cluster1 oz Cluster Hops Pellet 6.5 Boil 40 min 20.87 33.3%
1 oz Cluster1 oz Cluster Hops Pellet 6.5 Boil 10 min 8.62 33.3%
1 oz Cluster1 oz Cluster Hops Pellet 6.5 Boil 10 min 8.62 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Vanilla Flavor Primary --
1,000 g Coffee Flavor Primary --
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.22 g | 24.9 qt) 2.11 8.4  
Mash volume with grains (equipment estimates 6.22 g | 24.9 qt) 2.2 8.8  
Grain absorption losses (steeping) -0.14 -0.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.53 2.1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 2.5 10  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.11 8.4
Equipment Profile Used: System Default
 
Notes

Use water killed vanilla beans. Split, chop and add to 8 oz of vodka and swirl it periodically. Let it soak for 8h. Put all of it in primary.

Cold-brewed guatamala coffee (enough medium ground coffee to make 12c in a standard pot, added to a pitcher of water). After a few hours, pour the brewed coffee off filtering out the grounds, and add this to the boil about 10m before flame out.

Let fermentables (sans LME) ride the temperature drop from 165 all the way to 140. I squeezed the grain bag. Tannins should not be present at only 165. Any husk flavor is favorable for this recipe but omit based on preference.

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  • Last Updated: 2019-08-10 23:16 UTC