Chocolate Vanilla Porter ll - Beer Recipe - Brewer's Friend

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Chocolate Vanilla Porter ll

202 calories 20.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Lawmanxxx
Calories: 202 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Tuesday October 31st 2017
1.061
1.015
6.1%
31.7
38.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb United Kingdom - Maris Otter Pale10.5 lb Maris Otter Pale 38 3.75 43.8%
5 lb Canadian - Munich Dark5 lb Munich Dark 34 32 20.8%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 8.3%
1 lb American - Aromatic Malt1 lb Aromatic Malt 35 20 4.2%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 4.2%
1 lb American - Dark Chocolate1 lb Dark Chocolate 29 420 4.2%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 4.2%
1 lb German - Chocolate Wheat1 lb Chocolate Wheat 31 413 4.2%
1 lb United Kingdom - Brown1 lb Brown 32 65 4.2%
0.50 lb German - CaraMunich III0.5 lb CaraMunich III 34 57 2.1%
24 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 17.55 33.3%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 20 min 10.63 33.3%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Aroma 5 min 3.5 33.3%
6 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.
6 oz American Medium Oak Chips Flavor Secondary 7 days
8 oz Organic Cacao Nibs Flavor Secondary 7 days
4 each New Guinea Vanilla Bean. Spice Secondary 7 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:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 624 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carbonated in Keg       Amount: 25 psi @ 4 days. Serve @ 10 psi.       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 -- 150 °F 70 min
6 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 9 36  
Mash volume with grains 10.92 43.7  
Grain absorption losses -3 -12  
Remaining sparge water volume (equipment estimates 6.98 g | 27.9 qt) 8.25 33  
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: 17.25 69
Equipment Profile Used: System Default
 
Notes

Second annual brew of this beer with some notable changes to reduce the vanilla and increase the chocolate and coffee flavors. This recipe is darker than most Porters and could almost be called a Stout, if it included some roasted barley. The 'Fermentables" section is, admittedly, a bit of a mess but I could not bring myself to pare it down any more. I am shooting for a big, complex, smooth and dark, malty Porter without the burnt astringency of a heavyweight Stout.
Substitutions: United Kingdom - Brown is actually Simpson's Coffee Brown and American Crystal 120L is Simpson's Double Roasted Crystal 100 - 120L.
I think this beer will benefit from an extra long time in secondary, at least a month.

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  • Last Updated: 2017-11-03 02:02 UTC