Vanilla Porter - Beer Recipe - Brewer's Friend

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Vanilla Porter

196 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Dry Dock
Calories: 196 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Saturday October 12th 2019
1.059
1.016
5.8%
36.9
32.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.25 lb United Kingdom - Maris Otter Pale4.25 lb Maris Otter Pale 38 3.75 35.8%
4.25 lb United Kingdom - Pale 2-Row4.25 lb Pale 2-Row 38 2.5 35.8%
0.88 lb New Zealand - Medium Crystal Malt0.875 lb Medium Crystal Malt 35.4 56.35 7.4%
0.75 lb Flaked Barley0.75 lb Flaked Barley 32 2.2 6.3%
0.50 lb United Kingdom - Chocolate0.5 lb Chocolate 34 425 4.2%
0.50 lb Belgian - Aromatic0.5 lb Aromatic 33 38 4.2%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 4.2%
0.25 lb American - Black Malt0.25 lb Black Malt 28 500 2.1%
11.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Willamette3 oz Willamette Hops Pellet 4.5 Boil 30 min 36.94 100%
3 oz / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Add vanilla beans into secondary one week before kegging or bottling
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.2 gal Sparge 165 °F 155 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.45 17.8  
Mash volume with grains 5.4 21.6  
Grain absorption losses -1.48 -5.9  
Remaining sparge water volume 4.28 17.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 5.39 g | 21.6 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 8.73 34.9
Equipment Profile Used: System Default
"Vanilla Porter" Baltic Porter beer recipe by Dry Dock. All Grain, ABV 5.75%, IBU 36.94, SRM 32.52, Fermentables: (Maris Otter Pale, Pale 2-Row, Medium Crystal Malt, Flaked Barley, Chocolate, Aromatic, Special B, Black Malt) Hops: (Willamette)
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  • Public: Yup, Shared
  • Last Updated: 2019-10-12 14:39 UTC