Vanilla Bean Smoked Porter

[JorgeGautier]

Esta fue la primera receta que embotelle y de las mejores que han resultado.


Recipe Specifications
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Yeast: WLP002
Yeast Starter: Yes
Boil Size: 6.80 gal
Post Boil Volume: 5.30 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.01 gal
Estimated OG: 1.065 SG
Estimated Color: 29.1 SRM
Estimated IBU: 40.6 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 71.4 %
Boil Time: 90 Minutes

Ingredients:
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Amt Name Type # %/IBU
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
10 lbs 13.2 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2 82.3 %
1 lbs 3.9 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 9.5 %
12.1 oz Chocolate Malt (350.0 SRM) Grain 4 5.8 %
5.2 oz Peat Smoked Malt (2.8 SRM) Grain 5 2.5 %
0.72 oz Columbus (Tomahawk) [14.00 %] - Boil 90. Hop 6 40.6 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
0.60 oz Mt. Hood [6.00 %] - Steep/Whirlpool 0.0 Hop 8 0.0 IBUs
1.0 pkg English Ale (White Labs #WLP002) [35.49 Yeast 9 -
1.00 tsp Yeast Nutrient (Primary 3.0 days) Other 10 -


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 13 lbs 2.5 oz
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Name Description Step Temperat Step Time
Mash In Add 4.36 gal of water at 172.2 F 156.0 F 45 min

Sparge: Batch sparge with 2 steps (0.74gal, 3.53gal) of 168.0 F water


*Nota: Añadir 2 vanilla beans en la segunda fermentacion por 5 - 7 dias