ApertureBrewing
Active Member
- Joined
- Jun 3, 2013
- Messages
- 34
- Reaction score
- 5
Hello everybody! New guy to the forum here 
. Long time listener / lurker, but just decided to post up and start sharing some info with you all. I typically brew all-grain but decided to have a go at a nice summer porter. Feel free to offer thoughts and opinions on what I've done here.
Just kegged it today. uncarbed version tasted awesome.
7 lbs dark LME
16 oz chocolate malt
8 oz chocolate rye
8 oz cara bohemian
1 oz cluster (bittering) (60 min)
1 oz kent goldings (35 min)
1 oz willamette (flavor) (15 min)
other: 8 oz agave nectar (10 min before flameout)
2 vanilla beans (in secondary for 1 week)
1 packet of nottingham, or create starter if available; 60 minute boil time
put crushed grains in a muslin bag. place in 2.25 gallons of water heated to 160 degrees. steep for 10 minutes. discard grain bag.
bring to a boil while adding malt extract. stir well and avoid burning.
add 1 oz Cluster hops at beginning of boil (60 min)
boil for 25 minutes, then add 1oz Kent Goldings. (35 min)
boil 10 more minutes then add 1oz willamette. (15 min)
boil 5 more minutes then add 8 oz agave nectar (10 min)
flameout after 60 minutes
pour wort into carboy and add cold water until total reaches 5 gallons. wort target temperature should be in the 75-80 degree range.
take hydrometer reading.
pitch yeast.
airlock and store for 7 days at ~70 degrees +/- 5 degrees or until airlock activity stops.
after 7 days, cut 2 whole vanilla beans in half and steep in 170 degree water for 20 minutes, then transfer beer to secondary carboy and add the vanilla beans. **important: do NOT use more vanilla then this. it will overpower and not go away.
after 7 more days, keg and enjoy. beer will probably age well and vanilla will settle over time if too strong at the beginning.
. Long time listener / lurker, but just decided to post up and start sharing some info with you all. I typically brew all-grain but decided to have a go at a nice summer porter. Feel free to offer thoughts and opinions on what I've done here. Just kegged it today. uncarbed version tasted awesome.
7 lbs dark LME
16 oz chocolate malt
8 oz chocolate rye
8 oz cara bohemian
1 oz cluster (bittering) (60 min)
1 oz kent goldings (35 min)
1 oz willamette (flavor) (15 min)
other: 8 oz agave nectar (10 min before flameout)
2 vanilla beans (in secondary for 1 week)
1 packet of nottingham, or create starter if available; 60 minute boil time
put crushed grains in a muslin bag. place in 2.25 gallons of water heated to 160 degrees. steep for 10 minutes. discard grain bag.
bring to a boil while adding malt extract. stir well and avoid burning.
add 1 oz Cluster hops at beginning of boil (60 min)
boil for 25 minutes, then add 1oz Kent Goldings. (35 min)
boil 10 more minutes then add 1oz willamette. (15 min)
boil 5 more minutes then add 8 oz agave nectar (10 min)
flameout after 60 minutes
pour wort into carboy and add cold water until total reaches 5 gallons. wort target temperature should be in the 75-80 degree range.
take hydrometer reading.
pitch yeast.
airlock and store for 7 days at ~70 degrees +/- 5 degrees or until airlock activity stops.
after 7 days, cut 2 whole vanilla beans in half and steep in 170 degree water for 20 minutes, then transfer beer to secondary carboy and add the vanilla beans. **important: do NOT use more vanilla then this. it will overpower and not go away.
after 7 more days, keg and enjoy. beer will probably age well and vanilla will settle over time if too strong at the beginning.
