PORTER VAINILLA - Beer Recipe - Brewer's Friend

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PORTER VAINILLA

3091 calories 347.2 g 6 L
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 8 liters (fermentor volume)
Pre Boil Size: 12.6 liters
Post Boil Size: 9 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: manuel rodriguez
Calories: 3091 calories (Per 6L)
Carbs: 347.2 g (Per 6L)
Created: Friday November 25th 2022
1.055
1.016
5.1%
20.9
58.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
900 g Weyermann - Pale Ale900 g Pale Ale 39 4.64 45.3%
319.74 g Weyermann - Carapils319.74 g Carapils 34.5 4.11 16.1%
295.60 g Weyermann - Munich Type II (Dark)295.6 g Munich Type II (Dark) 37 25.19 14.9%
140 g Belgian - Chocolate140 g Chocolate 30 905.81 7.1%
100 g Lactose (Milk Sugar)100 g Lactose (Milk Sugar) 41 1.17 5%
100 g Belgian - Special B100 g Special B 34 305.39 5%
81.02 g German - Dark Wheat81.02 g Dark Wheat 39 15.85 4.1%
49.12 g Simpsons - Brown Malt49.12 g Brown Malt 32 499.99 2.5%
1,985.48 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Fuggles10 g Fuggles Hops Pellet 4.5 Boil 60 min 15.72 62.5%
6 g East Kent Goldings6 g East Kent Goldings Hops Pellet 5 Boil 15 min 5.2 37.5%
16 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Vanilla Bean Flavor Secondary 0 min.
1.50 g irish moss Other Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
8 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 54 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 43.6 g       Temp: 20 °C       CO2 Level: 2.1 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
5.66 L Infusion 73 °C 67 °C 90 min
6.8 L Sparge 78 °C 77 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 5.7
Mash volume with grains 6.9
Grain absorption losses -1.9
Remaining sparge water volume (equipment estimates 10.8 L) 9.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 13.8 L) 12.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 8 L) 9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 9 L) 8
Total: 15.3  
Equipment Profile Used: System Default
 
Notes

Las maltas oscuras maceradas en frio 24 h.
en proporción de 4:1. y agregar a 15 m del final hervor

La vainilla (2 vainas) macerada en 25ml vodka durante 15 dias y añadirla al fermentador secundario.

Añadir la lactosa 15m del final hervor junto con irish moss

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  • Last Updated: 2022-11-27 09:07 UTC