55chevydude
Active Member
Ok, so here is my first try on a Coconut Vanilla Porter. As a test, I am doing a one gallon batch to start.
1.5 oz Special B
1 lb. light DME
.25 oz. Cascade (55 min)
.25 oz. Cascade (5 min)
.50 oz. Vanilla extract at flame out
Nottingham ale yeast
Steep the grains at in 1.25 gallons of water at 155 for 15 min.
Remove grains and bring to boil
Remove from heat and add DME
Return to heat and bring to boil
Add .25 oz. Cascade at 55 min to go
Add .25 oz. Cascade at 5 min to go
Add .50 oz. of Vanilla extract at flame out
Cool, pitch yeast, move to primary
After ferment out (7-12 days) add 2.5 oz. toasted coconut to secondary and rack to secondary
Leave on coconut 10-21 days, remove coconut, rack to bottles/keg.
So I will be giving this a shot tonight or tomorrow. I am using Special B for a more unique flavor/color (and because I have leftover from an AB clone). Should be ready to roll just as the weather turns cold around here.
1.5 oz Special B
1 lb. light DME
.25 oz. Cascade (55 min)
.25 oz. Cascade (5 min)
.50 oz. Vanilla extract at flame out
Nottingham ale yeast
Steep the grains at in 1.25 gallons of water at 155 for 15 min.
Remove grains and bring to boil
Remove from heat and add DME
Return to heat and bring to boil
Add .25 oz. Cascade at 55 min to go
Add .25 oz. Cascade at 5 min to go
Add .50 oz. of Vanilla extract at flame out
Cool, pitch yeast, move to primary
After ferment out (7-12 days) add 2.5 oz. toasted coconut to secondary and rack to secondary
Leave on coconut 10-21 days, remove coconut, rack to bottles/keg.
So I will be giving this a shot tonight or tomorrow. I am using Special B for a more unique flavor/color (and because I have leftover from an AB clone). Should be ready to roll just as the weather turns cold around here.