Chocolate Vanilla Porter - Beer Recipe - Brewer's Friend

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Chocolate Vanilla Porter

196 calories 21.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Lawmanxxx
Calories: 196 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Monday November 28th 2016
1.059
1.017
5.5%
32.2
30.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Canadian - ESB Malt14 lb ESB Malt 36 3.5 60.9%
3 lb German - Munich Light3 lb Munich Light 37 6 13%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 4.3%
1 lb Belgian - Special B1 lb Special B 34 115 4.3%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 4.3%
1 lb German - Carafa II1 lb Carafa II 32 425 4.3%
1 lb United Kingdom - Carastan Light (15L)1 lb Carastan Light (15L) 35 15 4.3%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 4.3%
23 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 60 min 17.83 28.6%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 20 min 10.8 28.6%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Aroma 5 min 3.55 28.6%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Dry Hop 7 days 14.3%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp Five Star Chemicals - 5.2 PH stabilizer Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 15 min.
2 tbsp Yeast Nutrient Other Boil 15 min.
100 g Hungarian Medium Oak Cubes Flavor Secondary 14 days
100 g Cocoa Nibs Spice Secondary 14 days
4 each Vanilla Beans Spice Secondary 14 days
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 604 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced carbonated in kegs.       Amount: 25 psi for 4-7 days.       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Infusion -- 156 °F 60 min
4.5 gal Sparge -- 175 °F 15 min
4 gal Sparge -- 175 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.73 gal (50.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.73 gal (2.9 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.63 34.5  
Mash volume with grains 10.47 41.9  
Grain absorption losses -2.88 -11.5  
Remaining sparge water volume (equipment estimates 7.23 g | 28.9 qt) 8.5 34  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.73 g | 50.9 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 17.13 68.5
Equipment Profile Used: System Default
 
Notes

I've been waiting a long time to brew this one. Too many silly distractions, like work.
Substituted Weyermann Special W for Special B since the Fermentables drop down menu does not list Special W.
My first venture in to liquid yeast. Made a yeast starter with Wyeast 1318 London Ale III. Decanted and performed 2nd step to bump the cell count to over 600 B. Cooled for floculation and decanted before pitching into 12 gallon fermenter.
After primary, split batch in to two 5 gal glass carboys and added Oak Cubes, Cocoa Nibs and Vanilla Beans, all soaked for 5 days in J.P. Wiser's Dark Ale Style Hopped Whiskey. An ounce each of EKG dry hops, for good measure, and let age for 14 days or more.

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  • Last Updated: 2016-11-29 01:56 UTC