The base recipe is modified from one I found on-line; nothing too fancy, but that's probably an OK thing. I had thought about riffing from the recipe for last year's Schoolhouse Porter (which turned out awesome!), but the flavor for that would be just a little too big against vanilla. The hops are all whole hops from my dad's vines in South Dakota, and I got all of the other ingredients at a new local homebrew shop (Vanguard Home Brewing Supply - much closer than the other options, and an excellent selection of malts, grains, and yeasts).
For those who are curious, "voay" (pronounced "voy") is Malagasy for "crocodile." The name was chosen because of the Malagasy origin of the vanilla, in honor of the various fossil crocs I've dug up over there, and because it has a nice ring to it!
Vanilla Voay Porter
- 1/2 pound 40L caramel crystal malt
- 1/2 pound chocolate malt
- 1/2 pound cara-pils malt
- 6 pounds light dry malt extract
- 1 oz. Cascade hops (whole) for bittering
- 1 oz. Sterling hops (whole) for bittering
- 1 vial White Labs California V ale yeast (WLP051)
- I heated 3 gallons of water to ~158°, and steeped the grains. After 30 minutes, I sparged them with 1 gallon of water, to fill the brew pot to 4 gallons.
- I heated the water to boiling (gas stove now!), and turned off the flame. I added the dry malt extract, stirred it until it dissolved, and heated the pot to boiling.
- Once the pot was boiling, I added the Cascade hops.
- After 50 minutes, I added the Sterling hops.
- After 60 minutes, I took out the hops, re-topped the kettle to ~4 gallons, and started cooling with my cooling coil.
- Once the wort had cooled to around 70°, I put it in the fermenter, topped to 5.5 gallons, and pitched the yeast. The starting gravity is 1.056 - I had started at 5 gallons, but the gravity was just a little too high (1.070).