Vanilla Cacao Porter - Beer Recipe - Brewer's Friend

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Vanilla Cacao Porter

155 calories 14.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 35 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 155 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Monday February 3rd 2020
1.051
1.010
5.4%
36.9
32.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Weyermann - Pilsner3 kg Pilsner 36 1.5 53.9%
1 kg Weyermann - Munich Type I1 kg Munich Type I 38 6 18%
440 g German - CaraBohemian440 g CaraBohemian 33 75 7.9%
330 g German - Melanoidin330 g Melanoidin 37 25 5.9%
300 g German - Wheat Malt300 g Wheat Malt 37 2 5.4%
250 g Bestmalz - BEST Roasted Barley250 g BEST Roasted Barley 30 480 4.5%
220 g Bestmalz - BEST Chocolate220 g BEST Chocolate 34.5 337.82 4%
25 g German - Acidulated Malt25 g Acidulated Malt 27 3.4 0.4%
5,565 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Pellet 15 Boil 60 min 28.84 27.3%
20 g Willamette20 g Willamette Hops Pellet 4.5 Boil 15 min 5.72 36.4%
20 g Willamette20 g Willamette Hops Pellet 4.5 Boil 5 min 2.3 36.4%
55 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Irish Moss Fining Mash 0 min.
50 g Cacao Nibs Flavor Mash 15 min.
3 each Vanilla Bean Flavor Secondary 5 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 8.3
Mash volume with grains 12
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 27.1 L) 33.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 35
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Going into fermentor 23
Total: 41.5  
Equipment Profile Used: System Default
"Vanilla Cacao Porter" Robust Porter beer recipe by Legolantalas. All Grain, ABV 5.39%, IBU 36.86, SRM 32.56, Fermentables: (Pilsner, Munich Type I, CaraBohemian, Melanoidin, Wheat Malt, BEST Roasted Barley, BEST Chocolate, Acidulated Malt) Hops: (Magnum, Willamette) Other: (Irish Moss, Cacao Nibs, Vanilla Bean)
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  • Last Updated: 2022-01-13 17:54 UTC