Chocolate Vanilla Porter (Edited) - Beer Recipe - Brewer's Friend

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Chocolate Vanilla Porter (Edited)

196 calories 21.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 73% (brew house)
Source: 1-2-13
Calories: 196 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Thursday March 6th 2014
1.059
1.017
5.6%
35.0
34.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 57.1%
0.75 lb United Kingdom - Chocolate0.75 lb Chocolate 34 425 6.1%
3 lb United Kingdom - Brown3 lb Brown 32 65 24.5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.2%
0.25 lb Brown Sugar0.25 lb Brown Sugar - (late boil kettle addition) 45 15 2%
0.25 lb Corn Sugar - Dextrose0.25 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 2%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 5.7 Boil 30 min 16.52 50%
1 oz Willamette1 oz Willamette Hops Pellet 4.9 Boil 60 min 18.48 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz cocoa powder Flavor Boil 15 min.
2 oz pure vanilla extract Flavor Boil 0 min.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar syrup       Amount: 4 oz       CO2 Level: 2.1 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 qt rest at 145-146 Infusion -- 165 °F 60 min
8 qt rest at 155 - mashout Infusion -- 157 °F 15 min
20 qt to volume - 9 gallons Fly Sparge -- 157 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.14 20.6  
Mash volume with grains 6.08 24.3  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 3.99 g | 16 qt) 4.08 16.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.41 g | 29.7 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.04 0.1  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.22 36.9
Equipment Profile Used: System Default
 
Notes

1800 mil starter

dissolve cocoa powder with 5 oz sugar
in 1 qt hot water to make syrup.Add syrup
45 minutes into the boil.

Update 3/30/14
This beer finished at 1.026 due to the
unfermentables and high mash temp.
Too chocolatey, so I decreased cocoa from 6 oz to 3 oz.

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  • Last Updated: 2014-03-30 22:21 UTC