Vanilla Porter Mk2 - Beer Recipe - Brewer's Friend

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Vanilla Porter Mk2

161 calories 14.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 21.5 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 161 calories (Per 330ml)
Carbs: 14.6 g (Per 330ml)
Created: Thursday October 29th 2020
1.053
1.010
5.6%
28.5
20.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Crisp Malting - Best Ale3 kg Best Ale 37.5 3 59.3%
1 kg Crisp Malting - Finest Maris Otter1 kg Finest Maris Otter 38 3 19.8%
0.20 kg Weyermann - Special W0.2 kg Special W 33.6 115 4%
0.28 kg United Kingdom - Pale Chocolate0.28 kg Pale Chocolate 33 207 5.5%
0.15 kg German - CaraMunich III0.15 kg CaraMunich III 34 57 3%
0.03 kg German - Carafa III0.03 kg Carafa III 32 535 0.6%
0.40 kg Cane Sugar0.4 kg Cane Sugar - (late boil kettle addition) 46 0 7.9%
5.06 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Calypso16 g Calypso Hops Pellet 13.5 Boil 50 min 25.85 61.5%
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5.8 Boil 10 min 2.65 38.5%
26 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Hemel Hempstead RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.14 L Infusion -- 65 °C --
13.61 L Sparge -- 75 °C --
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 12.6
Mash volume with grains (equipment estimates 15.2 L) 15.7
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 20.1 L) 18
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.1 L) 25
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21.5
Top off amount 0.5
Going into fermentor 22
Total: 30.6  
Equipment Profile Used: System Default
 
Notes

Power cut mid-way @22L remaining. Added 400g White sugar at the end of the boil, taking OG up to 1.053.

30/10 - Aerated and set to 18 degrees. Increased 1 degree a day to 23 degrees

10/11 - 6.5 BRIX. 1.010 FG

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  • Last Updated: 2020-11-10 20:45 UTC