Vanilinis Porteris - Beer Recipe - Brewer's Friend

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Vanilinis Porteris

191 calories 19.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 191 calories (Per 330ml)
Carbs: 19.4 g (Per 330ml)
Created: Friday March 7th 2025
1.062
1.015
6.2%
23.4
29.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.40 kg Bairds - Maris Otter Pale Ale4.4 kg Maris Otter Pale Ale 37.5 2.5 71.2%
0.80 kg Munich Dark 20L0.8 kg Munich Dark 20L 34 20 12.9%
0.11 kg Belgian - De-Bittered Black0.11 kg De-Bittered Black 34 566 1.8%
0.30 kg Belgian - Chocolate0.3 kg Chocolate 30 340 4.9%
0.27 kg Bestmalz - BEST Caramel Aromatic0.27 kg BEST Caramel Aromatic 34.5 19 4.4%
0.30 kg Briess - Brewers Oat Flakes / Flaked oats0.3 kg Brewers Oat Flakes / Flaked oats 32.2 2.5 4.9%
6.18 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
38 g Goldings38 g Goldings Hops Pellet 4.3 Boil 45 min 18.38 59.4%
26 g Goldings26 g Goldings Hops Pellet 4.3 Boil 10 min 4.97 40.6%
64 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Chalk Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
6 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
AEB - AEB-Fermoale AY3
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 319 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
RO water/namų
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 4 12 19 53 319
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.07 L Strike 75 °C 67 °C 60 min
15 L Sparge 75 °C 75 °C --
Starting Mash Thickness: 2.6 L/kg
Starting Grain Temp: 17 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 16.1
Mash volume with grains 20.1
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 18 L) 18
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Going into fermentor 21
Total: 34.1  
Equipment Profile Used: System Default
 
Notes

Fermentation temperature - 20 C.

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  • Last Updated: 2025-03-07 12:54 UTC