Vanilla Porter - Beer Recipe - Brewer's Friend

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Vanilla Porter

215 calories 21.3 g 12 oz
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Beer Stats
Method: Extract
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.114 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Friday March 13th 2020
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OG: 1.067 FG: 1.022 ABV: 5.8% IBU: 46

1.065
1.015
6.6%
43.4
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb United Kingdom - Maris Otter Pale5.5 lb Maris Otter Pale 38 3.75 47.8%
1 lb American - White Wheat1 lb White Wheat 40 2.8 8.7%
1 lb Belgian - Chocolate1 lb Chocolate 30 340 8.7%
0.50 lb American - Black Barley0.5 lb Black Barley 27 530 4.3%
0.50 lb American - Caramel / Crystal 150L0.5 lb Caramel / Crystal 150L 33 150 4.3%
3 lb Dry Malt Extract - Light3 lb Dry Malt Extract - Light - (late boil kettle addition) 42 4 26.1%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 11.3 Boil 60 min 36.79 50%
0.50 oz Goldings0.5 oz Goldings Hops Leaf/Whole 6.4 Boil 15 min 4.7 25%
0.50 oz Goldings0.5 oz Goldings Hops Leaf/Whole 6.4 Boil 5 min 1.89 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 each vanilla bean Spice Kegging 0 min.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Ann Arbor, MI, USA Tap 2015
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.4 g | 21.6 qt) 4.56 18.3  
Mash volume with grains (equipment estimates 5.4 g | 21.6 qt) 5.24 21  
Grain absorption losses (steeping) -1.06 -4.3  
Pre boil volume (equipment estimates 4.34 g | 17.4 qt) 3.5 14  
Volume increase from sugar/extract (late additions) 0.23 0.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 3 12  
Top off amount 2.25 9  
Going into fermentor 5.25 21  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.81 27.3
Equipment Profile Used: System Default
 
Notes

Primary fermentation for 8 days. No secondary. 5 vanilla beans added in tea ball (chopped and split) at kegging. Wait 1-2 weeks before serving.

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  • Last Updated: 2020-04-14 20:09 UTC