I'm not changing anytime soon. I have friends with SS brew tanks and stainless everything and I make awesome beer out of Rubbermaid containers haha. More than one way to make great beer and I prefer cheap and easy! Thanks man 🍻
Hey Dennis, Just wanted you to know that I jump the gun on this Porter recipe and brewing this beer on Sunday. Going to do a Hazelnut/Vanilla/Coffee Porter! Keep up the good work!
Thanks, It is really good. Solid beer with a very nice vanilla flavor from the beans in 5 days. I am going to do a follow up video on how it turned out. 🍻
Got this puppy rolling in the Brewzilla as I right this..smells amazing..any problem putting this in a Fermzilla all rounder for the total fermentation adding the vanilla beans after 5-7 days
Love your videos. I want to brew a Double Chocolate Strawberry Milk Stout. My grain bill: 12lbs (5.443 kg) Maris Otter, 58.5%; 1lb (.453 kg) of Sugar Creek Oat Malt, 4.9%; 8oz (.226 kg) of Chocolate Malt, 2.4%; 8oz (.226 kg) Simpson's Extra Dark Crystal Malt, 2.4%; 8oz (.226 kg) Weyerman Chocolate Rye, 2.4%; 8oz (.226 kg) Simpson's Golden Naked Oats, 2.4%; 8oz (.226 kg) Lactose, 2.4%; 1lb (.453 kg) Rice Hulls, 4.9%. Hops are Nugget, at .5 oz (14 g) for 60 minutes which should result in 19 IBUs; and Belma, at .5oz (14 g) for 15 minutes which should contribute 10.6 IBUs. 6oz (168g) of Cacao Nibs with 20 minutes left in the boil, 8oz (224g) of Lactose. I am using British Ale V and have the ability to control temperature by pairing the Rapt Pill and RAPT Temperature Contoller to my Fermentation Station. At the start of Secondary I was going to use 4lbs of Strawberry puree that has been pasteurized and 6 oz (180 mL) of Chocolate Extract. The current plan is to let the beer ferment for a week to two weeks, depending on yeast activity, for both primary and secondary fermentation. Taste the beer after the necessary time; determined by my RAPT Pill and hydrometer measurements. Then let the rest condition for 4-6 weeks in the keg. Have you heard of the RUclips Channel Art of Drink? Darcy, the guy who runs the channel, has a background in chemistry. He details how to make chocolate extract using a device called a dropping funnel, and also how to make a chocolate syrup that never thickens due to the addition of Amylase Enzyme. I was curious what you think about my plan for brewing the beer I described above? Any ideas or comments you have would be greatly appreciated.
That sounds good! The only 3 things really jumped out to me: 1) The cacao nibs at 20 mins left in the boil. Adding them in the boil, especially early would give them a more astringent/harsh flavor, vs the sweeter chocolate you are going for. My suggestion would be to add them either at flame out or in the secondary with your puree. 2) Lactose didn't' say when that would be added, but I would add this LATE in the boil, 5 mins left or flame out. Any earlier can give you some off flavors and not keep it as sweet. 3) I am not a huge fan of using extracts, but the source matters. I would actually choose to use a bit more cacao nibs rather than adding extract at all, but since you are making it a different way that could be better than a store bought version. Just my thoughts, but sounds interesting, let me know how it turns out! Cheers!
I am planning to brew your Vanilla Porter recipe in a couple of weeks. I have two questions. What was your batch size for this brew? I am thinking of trying a different yeast strain like WY1056 or WLP004. Do you think these are suitable for this recipe? Thanks for your video content. You have helped me navigate my first few brews as a new home brewer.
it was a 6 gallon batch, so you may need to scale down if only doing 5 gallons. Both of those yeast strains would be just fine. I chose to go with a cleaner ale yeast just because I want the chocolate malt and vanilla to be the forward flavors. The two you listed are also clean Ale yeasts but they can have some fruitier flavors depending on fermentation temperature. It might turn out amazing though.. So I always encourage people to try different yeast, especially if you haven't used it before! Or on the other hand, it may not change the flavor that much at all... So I think you're safe to use either one really. At the end of the day, you'll still make a great drinkable beer! 🍻
I pulled my first draft off of the keg, and this is an amazing beer. The vanilla is very subtle and would like like a pronounced vanilla flavor profile in the future, but the chocolate notes are spot on. Thanks for the advice!
I have found that it depends on the vanilla beans that you get. Using only two beans, my flavor was strong for the first few days. You can always add more for a few days in the keg to add more flavor if you like, just make sure to use a bag with fishing line or dental floss to pull after a day or two. 🍻
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
made notes. Second time through. Ready to brew this on saturday
Awesome! It's sooo good!! Let me know if you have questions along the way, and more importantly, let me know how it turns out! 🍻
Looks great! Also, it's really refreshing to see some old school homebrewers using cooler mash tuns and propane like me!
I'm not changing anytime soon. I have friends with SS brew tanks and stainless everything and I make awesome beer out of Rubbermaid containers haha. More than one way to make great beer and I prefer cheap and easy! Thanks man 🍻
Hi, Did i alone didnt find water profile ??
Hey Dennis, Just wanted you to know that I jump the gun on this Porter recipe and brewing this beer on Sunday. Going to do a Hazelnut/Vanilla/Coffee Porter! Keep up the good work!
Nice! That sounds good. I like hazelnut porters too. Sounds delicious! 🍺
Great stuff
Thanks 🍻
Sounds like a great recipe!
Thanks, It is really good. Solid beer with a very nice vanilla flavor from the beans in 5 days. I am going to do a follow up video on how it turned out. 🍻
Just brewed this one today let's see how it comes out! 😎
Yum.... You're gonna love it. 💚🍻
Got this puppy rolling in the Brewzilla as I right this..smells amazing..any problem putting this in a Fermzilla all rounder for the total fermentation adding the vanilla beans after 5-7 days
Nice! Let me know how it turns out!! 🍻
Turned out amazing....
think I'm going to bit another one down actually.... I love my dark beers any time of yr
Nice! That's awesome! 🍻
So you sanitize the vanilla but not the bag? Just curious.
Yes, I sanitize the bag with star san prior to putting the vanilla in it. The vanilla tincture is because you can't use star san on the vanilla.
Love your videos. I want to brew a Double Chocolate Strawberry Milk Stout. My grain bill: 12lbs (5.443 kg) Maris Otter, 58.5%; 1lb (.453 kg) of Sugar Creek Oat Malt, 4.9%; 8oz (.226 kg) of Chocolate Malt, 2.4%; 8oz (.226 kg) Simpson's Extra Dark Crystal Malt, 2.4%; 8oz (.226 kg) Weyerman Chocolate Rye, 2.4%; 8oz (.226 kg) Simpson's Golden Naked Oats, 2.4%; 8oz (.226 kg) Lactose, 2.4%; 1lb (.453 kg) Rice Hulls, 4.9%. Hops are Nugget, at .5 oz (14 g) for 60 minutes which should result in 19 IBUs; and Belma, at .5oz (14 g) for 15 minutes which should contribute 10.6 IBUs. 6oz (168g) of Cacao Nibs with 20 minutes left in the boil, 8oz (224g) of Lactose. I am using British Ale V and have the ability to control temperature by pairing the Rapt Pill and RAPT Temperature Contoller to my Fermentation Station. At the start of Secondary I was going to use 4lbs of Strawberry puree that has been pasteurized and 6 oz (180 mL) of Chocolate Extract. The current plan is to let the beer ferment for a week to two weeks, depending on yeast activity, for both primary and secondary fermentation. Taste the beer after the necessary time; determined by my RAPT Pill and hydrometer measurements. Then let the rest condition for 4-6 weeks in the keg. Have you heard of the RUclips Channel Art of Drink? Darcy, the guy who runs the channel, has a background in chemistry. He details how to make chocolate extract using a device called a dropping funnel, and also how to make a chocolate syrup that never thickens due to the addition of Amylase Enzyme. I was curious what you think about my plan for brewing the beer I described above? Any ideas or comments you have would be greatly appreciated.
That sounds good! The only 3 things really jumped out to me: 1) The cacao nibs at 20 mins left in the boil. Adding them in the boil, especially early would give them a more astringent/harsh flavor, vs the sweeter chocolate you are going for. My suggestion would be to add them either at flame out or in the secondary with your puree. 2) Lactose didn't' say when that would be added, but I would add this LATE in the boil, 5 mins left or flame out. Any earlier can give you some off flavors and not keep it as sweet. 3) I am not a huge fan of using extracts, but the source matters. I would actually choose to use a bit more cacao nibs rather than adding extract at all, but since you are making it a different way that could be better than a store bought version. Just my thoughts, but sounds interesting, let me know how it turns out! Cheers!
I am planning to brew your Vanilla Porter recipe in a couple of weeks. I have two questions. What was your batch size for this brew? I am thinking of trying a different yeast strain like WY1056 or WLP004. Do you think these are suitable for this recipe? Thanks for your video content. You have helped me navigate my first few brews as a new home brewer.
it was a 6 gallon batch, so you may need to scale down if only doing 5 gallons. Both of those yeast strains would be just fine. I chose to go with a cleaner ale yeast just because I want the chocolate malt and vanilla to be the forward flavors. The two you listed are also clean Ale yeasts but they can have some fruitier flavors depending on fermentation temperature. It might turn out amazing though.. So I always encourage people to try different yeast, especially if you haven't used it before! Or on the other hand, it may not change the flavor that much at all... So I think you're safe to use either one really. At the end of the day, you'll still make a great drinkable beer! 🍻
I pulled my first draft off of the keg, and this is an amazing beer. The vanilla is very subtle and would like like a pronounced vanilla flavor profile in the future, but the chocolate notes are spot on. Thanks for the advice!
I have found that it depends on the vanilla beans that you get. Using only two beans, my flavor was strong for the first few days. You can always add more for a few days in the keg to add more flavor if you like, just make sure to use a bag with fishing line or dental floss to pull after a day or two. 🍻