Taken Chocolate Vanilla Porter - Beer Recipe - Brewer's Friend

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Taken Chocolate Vanilla Porter

186 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 75 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 186 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Thursday November 26th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Bestmalz - BEST Pilsen5 lb BEST Pilsen 37 1.9 38.6%
1 lb Briess - Chocolate1 lb Chocolate 25 350 7.7%
3 lb Briess - Carabrown Malt3 lb Carabrown Malt 36.3 55 23.2%
0.50 lb Briess - Goldpils Vienna Malt0.5 lb Goldpils Vienna Malt 36.8 3.5 3.9%
1 lb Briess - Caramel Malt - 40L1 lb Caramel Malt - 40L 35.4 40 7.7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.7%
1 lb Munich - Light 10L1 lb Munich - Light 10L 33 10 7.7%
0.25 lb Brown Sugar0.25 lb Brown Sugar - (late boil kettle addition) 45 15 1.9%
3 oz Corn Sugar - Dextrose3 oz Corn Sugar - Dextrose 42 0.5 1.4%
12.94 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Chief Hops - Nugget0.5 oz Nugget Hops Pellet 15.1 Boil 10 min 8.88 20%
1 oz BSG - East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.3 Boil 75 min 17.96 40%
1 oz BSG - Fuggle1 oz Fuggle Hops Pellet 4.2 Boil 20 min 8.25 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Vanilla extract Spice Whirlpool 0 min.
2 oz Cocoa powder Flavor Primary 0 min.
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1 tsp Gypsum Water Agt Mash 0 min.
0.50 tsp Baking Soda Water Agt Mash 0 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 157 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.6 gal Strike 166 °F 155 °F 60 min
3 gal Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.6 qt/lb
Starting Grain Temp: 66 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 5 20  
Mash volume with grains 6 24  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 4.75 g | 19 qt) 4.3 17.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.01 0.1  
Pre boil volume (equipment estimates 7.95 g | 31.8 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 6 24  
Total: 9.3 37.2
Equipment Profile Used: System Default
"Taken Chocolate Vanilla Porter" Robust Porter beer recipe by Akerfeldt. All Grain, ABV 5.43%, IBU 35.08, SRM 34.41, Fermentables: (BEST Pilsen, Chocolate, Carabrown Malt, Goldpils Vienna Malt, Caramel Malt - 40L, Flaked Oats, Munich - Light 10L, Brown Sugar, Corn Sugar - Dextrose) Hops: (Nugget, East Kent Goldings, Fuggle) Other: (Vanilla extract, Cocoa powder, Calcium Chloride (dihydrate), Gypsum, Baking Soda)
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  • Last Updated: 2020-11-26 23:10 UTC