Chocolate Vanilla Porter - Beer Recipe - Brewer's Friend

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Chocolate Vanilla Porter

205 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.05 gallons
Post Boil Size: 6.05 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 205 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Wednesday November 4th 2020
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Depravity

by Josephort

OG: 1.062 FG: 1.015 ABV: 6.1% IBU: 30

1.062
1.015
6.2%
32.1
30.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb US - Pale 2-Row8 lb Pale 2-Row 37 1.8 57.7%
12 oz United Kingdom - Brown12 oz Brown 32 65 5.4%
1 lb Munich - Light 10L1 lb Munich - Light 10L 33 10 7.2%
1 lb American - Chocolate1 lb Chocolate 29 350 7.2%
8 oz American - Caramel / Crystal 10L8 oz Caramel / Crystal 10L 35 10 3.6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.2%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 3.6%
5 oz Brown Sugar5 oz Brown Sugar - (late boil kettle addition) 45 15 2.3%
5 oz Corn Sugar - Dextrose5 oz Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 2.3%
8 oz Rice Hulls8 oz Rice Hulls 0 0 3.6%
222 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.4 Boil 60 min 18.82 40%
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 5.4 Boil 30 min 10.85 30%
0.75 oz Willamette0.75 oz Willamette Hops Pellet 4.7 Boil 5 min 2.45 30%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 oz organic cocoa powder Flavor Boil 15 min.
1 tsp yeast nutrient Other Boil 15 min.
3 each Vanilla bean Flavor Secondary 0 min.
0.50 each Whirfloc tablet Fining Boil 5 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: -15.55 psi       Temp: 36 °F       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
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
5.31 gal Heat to 165 to strike Strike 165 °F 152 °F 60 min
3.68 gal Heat to 185 Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.97 19.9  
Mash volume with grains 6.03 24.1  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume (equipment estimates 3.98 g | 15.9 qt) 3.99 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.05 28.2  
Volume increase from sugar/extract (late additions) 0.05 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.05 24.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.05 g | 24.2 qt) 5.5 22  
Total: 8.96 35.8
Equipment Profile Used: System Default
 
Notes

Dissolve 6 oz. cocoa powder with 5 oz. corn sugar / brown sugar
in 1qt hot water to make syrup. Add syrup
45 minutes into the boil.

2-3 vanilla beans soaked for a week
in rum added to secondary.

The rum and vanilla beans are what make this standout
for the final taste and richness. I would
recommend to age at least 2 months.



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  • Last Updated: 2020-11-23 17:30 UTC