Vanilla Cocoa Porter - Beer Recipe - Brewer's Friend

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Vanilla Cocoa Porter

224 calories 25.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 224 calories (Per 12oz)
Carbs: 25.4 g (Per 12oz)
Created: Thursday September 27th 2018
1.067
1.020
6.2%
22.2
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb US - Pale 2-Row9 lb Pale 2-Row 37 1.8 64.3%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 7.1%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 7.1%
1 lb American - Chocolate1 lb Chocolate 29 350 7.1%
1 lb American - Black Malt1 lb Black Malt 28 500 7.1%
1 lb New Zealand - Roasted Wheat1 lb Roasted Wheat 33.6 279.19 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 16.3 50%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 20 min 4.44 25%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 5 min 1.46 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Vanilla Bean Flavor Secondary 0 min.
2 oz Cacoa Nibs Flavor Secondary 0 min.
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 170 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Temperature -- 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.25 21  
Mash volume with grains 6.37 25.5  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 3.83 g | 15.3 qt) 3.25 13  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

Procedure:

  1. Mash at 154° F for an hour.
  2. Mash out at 170° F.
  3. Sparge with 180° F water to make 6 gallons.
  4. Heat to boiling and then add all of the hops.
  5. Boil 60 minutes and turn off the heat.
  6. Cool as quickly as possible to 70° F.
  7. Immediately rack to your fermenter and pitch yeast.
  8. After 7-10 days, rack to secondary fermenter on top of two prepared Grade B Vanilla Beans and Cocoa Nibs.

    Alternative Yeast - English Ale (White Labs #WLP002)
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  • Last Updated: 2021-12-12 21:21 UTC