Big Beach Brewing Co. King Cake Porter

Target a mash thickness of about 1.5 quarts of water per pound of grain (a 3:1 liquor/grist ratio by weight). Mash at 153°F (67°C), adding the king cake at mash-in, until enzymatic conversion is complete, about 60 minutes. Conduct a mash out at 168°F (76°C). Sparge with 170°F (77°C) water. Conduct a 75-minute boil, following the timed additions listed in the ingredients section. Any kettle finings, such as Irish Moss, can be added in the last 15 minutes. After the boil, chill the wort rapidly to 66°F (19°C), let the break material settle, rack to a fermenter, pitch the yeast, and aerate thoroughly. Ferment around 67°F (19°C) for 3 days and then allow to temperature to rise to 70°F (21°C) until the yeast drops clear (14 days maximum). With healthy yeast, fermentation should be complete in a week but don’t rush it. Rack to a keg or secondary fermenter and add the cinnamon sticks and vanilla beans in separate “dry hop” bags that can be removed when the desired flavor levels of each are reached (taste daily!). Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.5 volumes (5 g/L) of CO₂.