Molasses-Kissed Vanilla Porter

20 litres; OG = 1.065; FG = 1.020; IBU = 24; SRM = 43; ABV = 5.8% (calculated, actual values may vary.)


  • 5.3kg 2-row pale malt
  • 450g crystal malt (90°L)
  • 450g chocolate malt
  • 30ml / 2 Tbsp molasses (10 minutes)
  • 5 AAU Kent Goldings hops or any bittering hop (60 minutes) (30g of 5% alpha acids)
  • 15g Hallertau hops (15 minutes)
  • 15g Hallertau hops (5 minutes)
  • Safale S-04 dried yeast
  • Spices &/or Herbs:
    • 5 whole vanilla beans (in secondary fermenter)

Brewing instructions:

  • Mash at 67°C for 60 minutes.
  • Raise to 76°C for a 15 minute mashout.
  • Sparge and boil for 60 minutes, adding molasses 10 minutes before end of boil.
  • While beer is in primary fermentation, split vanilla beans and chop into small pieces. For sanitation, soak for at least three days in enough unflavoured vodka to cover beans. Add entire vanilla and vodka solution to secondary.
  • Prime and bottle. Keep in mind that darker beers tend to require less priming sugar due to the relatively high levels of dark, slowly fermenting sugars.
  • Condition for at least 2 weeks.

(Source: Recipe adapted to Imperial measurements as well as for availability of ingredients in South Africa.)