Recipe: Prelature Porter - Vanilla and Oak
Specifics
General Information
Method: Extract
Source: Robusto - modified
Recipe
Scale
Scale This Recipe
Enter desired final yield (volume):
 gallons  
Extracts
45.00 pounds LME - Light 81.2% of grist
45.00 pounds Total Extract Weight 81.2% of grist
Reference
Grains
5.20 pounds 9.4% of grist
1.30 pounds 2.3% of grist
3.90 pounds 7% of grist
10.40 pounds Total Grain Weight 18.8% of grist
Miscellaneous Ingredients (Non-Fermentable)
x2 Vanilla Bean @ 2nd rack minutes  
1 spiral Oak Chips @ 2nd rack minutes  
Reference
Hops
9.00 ounces 5% Pellets @ 60 minutes
Type: Bittering
Use: Boil
45 AAUs
3.25 ounces 5% Pellets @ 30 minutes
Type: Aroma
Use: Boil
16.3 AAUs
3.25 ounces 5% Pellets @ 10 minutes
Type: Aroma
Use: Boil
16.3 AAUs
15.50 ounces Total Hop Weight 77.5 AAUs
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: American Ale
Manufacturer: Wyeast
Product ID: 1056
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 60–72°F
Notes

Both the oak and vanilla bean are soaked in Leopolds small batch whiskey.

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