A Vanilla Porter is a dark beer that typically features a complex blend of roasted malts and the sweet flavor of vanilla. The interplay between the chocolatey, malty base and the aromatic vanilla creates a unique drinking experience that is perfect for winter gatherings or cozy nights at home.

To create a well-balanced Vanilla Porter, start with a solid base malt. The recommended base malt is light dry malt extract, which provides the necessary sugars for fermentation. Here’s a breakdown of the grains you’ll need:

5.7 lbs of Light Dry Malt Extract: This serves as the foundation for your beer.
Specialty Grains: You can add a combination of roasted barley, chocolate malt, and caramel malts to enhance the flavor profile. For example, consider including:
Roasted Barley: Adds a deep, roasted flavor.
Chocolate Malt: Contributes sweetness and color.
Caramel Malt: Provides a touch of sweetness and body.

For a Vanilla Porter, you want to keep the hop bitterness low to allow the vanilla flavor to shine. Use hops primarily in the early boil to impart bitterness without overwhelming the beer with hop aroma. A suggested hop addition includes:

1 oz. Glacier Hops (60 minutes)
0.5 oz. Challenger Hops (60 minutes)
0.5 oz. Cascade Hops (60 minutes)

Choosing the right yeast is crucial for fermentation. A good option is Safale US-05, which is known for its clean fermentation profile. You can also consider Wyeast 1056 or White Labs WLP001.

While you can use vanilla extract, using whole vanilla beans is recommended for a deeper, more complex flavor. Look for Grade B bourbon vanilla beans, which are often more affordable and just as flavorful as Grade A.

Steep the Grains: Heat 2-3 gallons of water to 170°F and steep your specialty grains for 20-30 minutes. This will extract the flavors from the grains.

Add Malt Extract: Remove the grains and add the light dry malt extract to the steeped water. Stir well to dissolve completely.

Boil the Mixture: Bring the mixture to a boil. Once boiling, add all the hops and boil for 60 minutes.

Cool the Wort: After boiling, cool the wort as quickly as possible to about 70°F. This can be done using an immersion chiller or an ice bath.

Fermentation: Transfer the cooled wort to a sanitized fermenter and pitch the yeast. Seal with an airlock and allow it to ferment for about 7-10 days.

Add Vanilla: After primary fermentation, prepare the vanilla beans by splitting them lengthwise and scraping out the seeds. Add both the seeds and the pods to the secondary fermenter. Allow the beer to sit with the vanilla for 2-4 weeks to fully extract the flavor.

Bottling: Once the vanilla flavor is to your liking, bottle or keg your beer. If bottling, ensure to add priming sugar to carbonate the beer.

Experiment with Vanilla: If you're unsure about how much vanilla to use, start with one bean and adjust according to your taste preferences. Some brewers recommend soaking the vanilla beans in vodka to enhance flavor extraction.
Taste Testing: Periodically sample the beer during secondary fermentation to determine when the vanilla flavor is just right for you.
Carbonation Levels: Aim for around 2 volumes of carbonation, but feel free to adjust based on your preference for mouthfeel.

Brewing a Vanilla Porter using extract is a rewarding experience that can yield a deliciously rich and flavorful beer. By carefully selecting your ingredients and following the brewing process outlined above, you can create a Vanilla Porter that showcases the best of both malt and vanilla flavors. So gather your ingredients, unleash your inner brewer, and enjoy the warm, comforting embrace of your homemade Vanilla Porter this winter! Cheers!