Today I bottled my Vanilla Porter (recipe below). This porter was brewed sometime in early December, then moved to a secondary carboy with additions of Madagascar vanilla beans which had been soaking in vodka for as long as the beer was in the primary carboy.
I am always looking for ways to improve and speed up my bottling process. Here are a few things I have learned:
- Fermentor – the night before, place your carboy in its final resting place, this allows the sediment to fall to the bottom prior to bottling.
- Bottles – its nice to use a mix of new 12oz, 22oz bombers, and saved bottles. This gives you some bottles you can give away, bring to parties, etc.
- Bottling bucket – this will allow you to remove the leftover trub from your fermentor, and easily turn on/off the flow of your beer.
- Spring loaded bottle filler – this enables you to easily fill your bottles to the right height.
- Bottle over your open dishwasher – this avoids tons of beer on your floor and makes for an easy cleanup.
- Reuse your sanitizer/cleaner – I start by sanitizing the bottling bucket, then transferring the cleaner/sanitzer to a lowes/home depot bucket where I will sanitize the bottles, racking cane, tubing, caps, etc. Once I am done with my full process, I will transfer the sanitzer/cleaner to the carboy to let it sit overnight to remove any buildup.
- Bottling calculator Use a calculator to determine the right amount of sugar to add.
I will bottle condition the beer for around 3 weeks before popping a few bottles in the fridge.
Feel free to ask me any questions regarding my process in the comments section. I have used this process many times now without any issues, it works for all methods (biab, all grain, extract).
Recipe (for 3 gallon biab):
HOME BREW RECIPE:
Title: Vanilla Porter
Brew Method: BIAB
Style Name: American Porter
Boil Time: 60 min
Batch Size: 3 gallons (ending kettle volume)
Boil Size: 5 gallons
Boil Gravity: 1.036
Efficiency: 70% (ending kettle)
Original Gravity: 1.060
Final Gravity: 1.012
ABV (standard): 6.33%
IBU (tinseth): 40.76
SRM (morey): 38.04
5 lb – American – Pale 2-Row (69%)
0.75 lb – American – Munich – Light 10L (10.3%)
0.5 lb – American – Caramel / Crystal 40L (6.9%)
0.5 lb – American – Chocolate (6.9%)
0.25 lb – American – Black Malt (3.4%)
0.25 lb – American – Carapils (Dextrine Malt) (3.4%)
0.75 oz – Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 60 min, IBU: 26.96
0.4 oz – Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 30 min, IBU: 9.95
0.2 oz – Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 15 min, IBU: 3.57
0.2 oz – Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 1 min, IBU: 0.28
1) Infusion, Temp: 154 F, Time: 60 min
2) Infusion, Temp: 168 F, Time: 10 min
Fermentis / Safale – American Ale Yeast US-05
Attenuation (avg): 81%
Optimum Temp: 54 – 77 F
Fermentation Temp: 72 F
After two weeks – transfer to secondary and add vodka soaked Madagascar vanilla beans. Age for one month.
This recipe has been published online at: