Vanilla Porter - Beer Recipe - Brewer's Friend

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Vanilla Porter

196 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 90 min
Batch Size: 13 gallons (ending kettle volume)
Pre Boil Size: 15.9 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 85% (ending kettle)
Source: Dry Dock
Calories: 196 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Thursday July 17th 2014
1.059
1.016
5.6%
34.4
32.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Maris Otter - Crisp8.5 lb Maris Otter - Crisp 38 3.7 34%
8.50 lb Pale 2-row - Great Western8.5 lb Pale 2-row - Great Western 37 1.8 34%
2.25 lb United Kingdom - Crystal 60L2.25 lb Crystal 60L 34 60 9%
1.50 lb Flaked Barley1.5 lb Flaked Barley 32 2.2 6%
1.25 lb United Kingdom - Chocolate1.25 lb Chocolate 34 425 5%
1.25 lb Belgian - Aromatic1.25 lb Aromatic 33 38 5%
1.25 lb Belgian - Special B1.25 lb Special B 34 115 5%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 2%
25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7.75 oz Willamette7.75 oz Willamette Hops Pellet 4.5 Boil 30 min 34.38 100%
7.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Fining Boil 15 min.
8 each Vanilla Beans Flavor Secondary --
1 tsp yeast nutrient Other Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 535 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: keg       CO2 Level: 2.2 Volumes
 
Target Water Profile
z RO (Dark Beers - 1 tsp CaCl)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 0 0 90 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sacch Rest Infusion -- 156 °F 60 min
Mash Out Temperature -- 168 °F 10 min
Sparge Fly Sparge -- 168 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 15.54 gal (62.16 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 3.54 gal (14.16 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.94 gal (51.75 qt). Suggest reducing initial water volume to 10 gal (40 qt) and adding 0.94 gal (3.75 qt) sparge/top-off. 10.94 43.8  
Strike water volume at mash thickness of 1.75 qt/lb 10.94 43.8  
Mash volume with grains 12.94 51.8  
Grain absorption losses -3.13 -12.5  
Remaining sparge water volume 8.34 33.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 15.54 g | 62.2 qt) 15.9 63.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.29 -1.2  
Post boil volume (equipment estimates 13.36 g | 53.4 qt) 13 52  
Estimated amount in fermentor 13 52  
Total: 19.28 77.1
Equipment Profile Used: System Default
 
Notes

OG: 1.060
FG: 1.016
IBU: 33
SRM: 30
ABV: 5.75%
ADF: 75%


cut beans into 1/2 pieces and add to secondary fermenter one week before packaging.

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  • Last Updated: 2015-04-04 19:12 UTC