Christmas smoked vanilla & coffee porter - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Christmas smoked vanilla & coffee porter

178 calories 17.4 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 178 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)
Created: Sunday November 10th 2019
Similar Recipes

Nattergalen

by Torben Vedel

OG: 1.065 FG: 1.018 ABV: 6.2% IBU: 32

1.058
1.013
5.9%
26.9
40.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 61.1%
0.50 kg German - Melanoidin0.5 kg Melanoidin 37 25 7.6%
0.50 kg Rolled Oats0.5 kg Rolled Oats 33 2.2 7.6%
0.40 kg United Kingdom - Extra Dark Crystal 120L0.4 kg Extra Dark Crystal 120L 33 120 6.1%
0.30 kg United Kingdom - Brown0.3 kg Brown 32 65 4.6%
0.30 kg United Kingdom - Crystal 45L0.3 kg Crystal 45L 34 45 4.6%
0.25 kg Belgian - Chocolate0.25 kg Chocolate 30 340 3.8%
0.15 kg American - Blackprinz0.15 kg Blackprinz 36 500 2.3%
0.15 kg United Kingdom - Roasted Barley0.15 kg Roasted Barley - (late boil kettle addition) 29 550 2.3%
6.55 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Magnum12 g Magnum Hops Leaf/Whole 15 Boil 60 min 17.9 19.4%
50 g East Kent Goldings50 g East Kent Goldings Hops Leaf/Whole 5 Boil 10 min 9.02 80.6%
62 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 0 min.
0.50 tsp Nutmeg Spice Boil 10 days
1 g Whirlfloc Water Agt Boil 5 min.
100 ml Burbon Flavor Primary 5 days
1 each cinamon sticks Spice Primary 5 days
100 g Cacao nibs Flavor Primary 5 days
414 ml coffee Flavor Primary 5 days
25 g oak chips Flavor Primary 5 days
1 each vanilla pod Spice Primary 5 days
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 120 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 128.5 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
102 0 29 42.77 95 102
Bicarbonate levels assumed from Ca levels. This represents Mg/L
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Strike 67 °C 67 °C 60 min
Starting Mash Thickness: 3.14 L/kg
Starting Grain Temp: 68 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 20.6
Mash volume with grains 24.9
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 16.9 L) 16.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 24
Going into fermentor 24
Total: 37.5  
Equipment Profile Used: System Default
 
Notes

Grains are double ground (purchased ground then finely ground using Corona style mill).

Method is all grain but using BIAB bag so no concerns with stuck splarge.

Batch splarge method used.

Re circulation during mash.

Hops added and kept in hop spider.

Oak chips prepared by boiling in boiling water for 3 mins then discarding then pouring boiling water over again once and discarding.

Recipee turned out very smooth, complex and incredibly rich. I will definitely brew again, probably drop the cinnamon as doubt it adds much and up the vanilla. A real treat of a brew.

On day 4, cinnamon stick, oak chips, split vanilla pod and cacao nibs were covered in 50ml Jack Daniels and 50ml Dalmore whiskey. Left overnight.

Drained and contents put into hop bag the following morning and fresh coffee brewed on top (using Nespresso Vertuoline machine). Alto dolce capsule used (414 ml fresh strong coffee). Left to cool then added to primary on day 5.

Less priming sugar used for porter added to mini-keg barrels (some bottled). Used N20 rather than CO2 for dispensing

1st Brew:
Got a higher efficiency than expected - 1.07 (1.06 preboil) from above grain bill. Sadly lost about 4l in a massive boil over in the past 5 minutes of the boil when adding protofloc.

Final gravity 1.024 which is only 64% attenuation
Think I left it on the primary too little time but ABV still 6.04%. Gonna check readings in another week and then look to bottle and age.

Last Updated and Sharing
 
3,116
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-04-18 18:27 UTC