Porter - Vainilla - Beer Recipe - Brewer's Friend

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Porter - Vainilla

214 calories 18.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 214 calories (Per 330ml)
Carbs: 18.4 g (Per 330ml)
Created: Wednesday October 9th 2019
1.070
1.012
7.6%
0.0
23.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg United Kingdom - Maris Otter Pale4.2 kg Maris Otter Pale 38 3.75 64.1%
0.70 kg United Kingdom - Munich0.7 kg Munich 37 6 10.7%
0.50 kg United Kingdom - Amber0.5 kg Amber 32 27 7.6%
0.50 kg Briess - Brewers Oat Flakes0.5 kg Brewers Oat Flakes 32.2 2.5 7.6%
0.40 kg Briess - Carapils Copper Malt0.4 kg Carapils Copper Malt 34.5 30 6.1%
0.25 kg Belgian - Chocolate0.25 kg Chocolate 30 340 3.8%
6.55 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Fuggles50 g Fuggles Hops Leaf/Whole 4.5 Boil at 100 °C 0 min 100%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
250 g lactose Water Agt Boil 0 min.
200 g vanilla (disolution) Water Agt Secondary 0 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.20 g Gypsum Water Agt Mash 1 hr.
5.50 g Baking Soda Water Agt Mash 1 hr.
6 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
53.5 3 51.2 49.2 59.8 100.9
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion 65 °C 65 °C 50 min
Infusion 65 °C 68 °C 10 min
Infusion 68 °C 70 °C 10 min
10 L Sparge 70 °C 78 °C 20 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.7
Mash volume with grains (equipment estimates 23 L) 24
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 12.8 L) 12.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 19
Top off amount 1
Going into fermentor 20
Total: 32.5  
Equipment Profile Used: System Default
"Porter - Vainilla" Brown Porter beer recipe by Brewer #203164. All Grain, ABV 7.64%, IBU 0, SRM 23.3, Fermentables: (Maris Otter Pale, Munich, Amber, Brewers Oat Flakes, Carapils Copper Malt, Chocolate) Hops: (Fuggles) Other: (lactose, vanilla (disolution), Calcium Chloride (dihydrate), Gypsum, Baking Soda, Phosphoric acid)
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  • Public: Yup, Shared
  • Last Updated: 2019-10-12 09:11 UTC