We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Smooth Vanilla Porter

back to search Back to Search  Style Details 

Smooth Vanilla Porter

back to search Back to Search  Style Details 

Beer Style: Robust Porter  (12B)
Recipe Type: partial mash
Yield: 5 US gallons

Robust Porter


Roasted Chocolate to begin...velvety smooth with great vanilla flavor to finish it off!


  • 6.6 lbs. Muntons light, unhopped malt extract
  • 1.1 lbs Muntons Light dried malt extract
  • 12 oz. Briess Crystal malt
  • 8 oz. Castle Chateau Chocolate malt
  • 8 oz. Briess Light Roasted barley
  • ½ Tsp. Yeast nutrient (last 15 minutes of boil)
  • 2 Large Vanilla Beans
  • 1 oz Northern Brewer pellet hops (60 minutes)
  • 1 oz. Fuggle pellet hops ( 30 minutes)
  • 1 Cascade pellet hops (5 minutes)
  • White Labs WLP 013 (London Ale)

Additional Instructions

Primary Ferment: 1 week
Secondary Ferment: 4-6 weeks minimum

Beer Profile

Alcohol by Vol: 5%
Recipe Type: partial mash
Yield: 5.00 US Gallons

Click to Print Recipe


Steep the crushed grain in 1.5 gallons of water at 155 degrees for 30 minutes. Remove grains from the wort and rinse with 2 quarts of hot water. Add the liquid and dried malt extracts and bring to a boil. While boiling, add the hops, yeast nutrient as per the schedule. Now add the wort to 2 gallons of cold water in a sanitized fermenter and top off with cold water up to 5 gallons.

Place in primary fermentation and pitch yeast at 75 degrees. Keep temperature steady between 70 and 72 degrees for 7 days, and then move to secondary fermentation

Slice 2 vanilla beans in half long ways but DO NOT scrape. Place beans in sanitized mesh bag and tie with sanitized string (fishing line works best) and lower in to secondary to about the middle of the chamber. Place airlock with string hanging out. Let set for 1 week and check for vanilla flavor. For more flavor, add more time before removing vanilla beans. Remove beans when desired vanilla flavor is reached. (no more than two weeks or the beans begin to rot) Let beer in secondary for 4-6 weeks minimum. I have had better results after 3 months.

If bottle conditioning, you can bottle after the 4-6 weeks, and then let in bottle for a minimum of 6 weeks.

If kegging, move to keg at anytime after the 4-6 weeks depending on flavor desired. Vanilla flavor tends to drop off a bit at about the 8 week point; but comes back better after 12 weeks.