Vanilla Pecan Porter Part Deux

Reviewing my notes from 2011 and considering feedback from everyone who had it, I decided to recreate the Pecan Porter I brewed back in July.

From BeerAdvocate:

Inspired from the now wavering English Porter, the American Porter is the ingenuous creation from that. Thankfully with lots of innovation and originality American brewers have taken this style to a new level. Whether it is highly hopping the brew, using smoked malts, or adding coffee or chocolate to complement the burnt flavor associated with this style. Some are even barrel aged in Bourbon or whiskey barrels. The hop bitterness range is quite wide but most are balanced. Many are just easy drinking session porters as well. 


Average alcohol by volume (abv) range: 4.0-7.5%

BJCP

Vital Statistics:	OG: 1.048 – 1.065
IBUs: 25 – 50	FG: 1.012 – 1.016
SRM: 22 – 35	ABV: 4.8 – 6.5%

The cool down took about 20-25 min. from flameout. I pitched onto an existing yeast cake from the American IPA. I let it ferment for 20 days. The FG turned out to be 1.020.

Below are my notes, including updates on the kegging and taste of the brew.

Vitals:

OG:	1.070 Adjusted from 73 degrees
FG:	1.020 Adjusted
ABV:	6.7 %
ABW:
IBU:	8.4%
Calorie:	245 per 12 oz

Schedule:

Brewed:	01/08/2012
Kegged:	01/28/2012
Cold Crashed:	2/18/2012
Tapped:	2/22/2012
Floated:	3/12/2012