Well, after a little over two months in secondary, we finally got around to bottling my latest homebrew, a porter. When I transferred to the secondary fermenter, I added a whole vanilla bean that was soaked in Jack Daniels for a couple of weeks. I also added the Jack Daniels. Unfortunately, there’s not much vanilla flavor; next time I’ll add another bean and cut them open, but there is a nice caramel flavor to the uncarbonated beer.
The big lesson with this batch is the effects of yeast on the beer. I used a Burton Ale yeast from White Labs. I should’ve known better (he says now), as I don’t really care for the “twang” of Bass Ale. Well, in my porter, you certainly get that Bass-like yeastiness. It was certainly interesting to see just how much of an effect the yeast has on the beer.
Labour Day Porter 2.0
12-C Baltic Porter
8.0 lb Dry Light Extract
1 lb American Chocolate Malt
.5 lb Caramunich® TYPE III
.5 lb British Crystal 55°L
1.0 oz Fuggle (4.0%) – added during boil, boiled 7 min
1.5 oz Super Styrian (7.0%) – added during boil, boiled 20 min
1 oz Super Styrian (7.0%) – added during boil, boiled 60 min
8.00 fl oz White Labs WLP023 Burton Ale
1.0 ea Vanilla (whole bean) – added dry to secondary fermenter
Results generated by BeerTools Pro 1.5.2
Powered by ScribeFire.