Vanilla and rum porter - Beer Recipe - Brewer's Friend

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Vanilla and rum porter

147 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Based on brewuk vanilla porter
Calories: 147 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Sunday October 29th 2017
1.048
1.012
4.8%
36.8
26.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.14 kg United Kingdom - Maris Otter Pale4.14 kg Maris Otter Pale 38 3.75 88%
0.30 kg German - Carafa III0.302 kg Carafa III 32 535 6.4%
0.13 kg United Kingdom - Crystal 30L0.13 kg Crystal 30L 34 30 2.8%
0.13 kg German - CaraMunich I0.13 kg CaraMunich I 34 39 2.8%
4.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
33 g Challenger33 g Challenger Hops Leaf/Whole 8.5 Boil 90 min 33.34 46.5%
19 g Willamette19 g Willamette Hops Leaf/Whole 4.5 Boil 10 min 3.44 26.8%
19 g Willamette19 g Willamette Hops Leaf/Whole 4.5 Aroma 0 min 26.8%
71 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
500 ml Dark rum Flavor Bottling 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.2 L Infusion -- 67 °C 90 min
-- -- 75 °C --
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 12.7
Mash volume with grains 15.8
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 24.8 L) 21.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.9 L) 28.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 23
Going into fermentor 23
Total: 34.1  
Equipment Profile Used: System Default
 
Notes

The rum was added at bottling mixed with priming sugar and warmed to evaporate off the alcohol.

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  • Last Updated: 2018-04-05 18:17 UTC