Chocolate Vanilla Porter - Beer Recipe - Brewer's Friend

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Chocolate Vanilla Porter

166 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 75 min
Batch Size: 22.7 liters (fermentor volume)
Pre Boil Size: 30.3 liters
Post Boil Size: 25.3 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Dave Ridout
Calories: 166 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Thursday May 7th 2020
1.054
1.013
5.3%
30.6
29.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.26 kg American - Pale 2-Row2.26 kg Pale 2-Row 37 1.8 40.2%
0.50 kg United Kingdom - Brown0.5 kg Brown 32 65 8.9%
0.90 kg American - Munich - Light 10L0.9 kg Munich - Light 10L 33 10 16%
0.46 kg American - Chocolate0.46 kg Chocolate 29 350 8.2%
0.46 kg American - Caramel / Crystal 10L0.46 kg Caramel / Crystal 10L 35 10 8.2%
0.46 kg Flaked Oats0.46 kg Flaked Oats 33 2.2 8.2%
0.22 kg American - Carapils (Dextrine Malt)0.22 kg Carapils (Dextrine Malt) 33 1.8 3.9%
0.12 kg Brown Sugar0.12 kg Brown Sugar - (late boil kettle addition) 45 15 2.1%
0.14 kg Corn Sugar - Dextrose0.14 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 2.5%
0.10 kg Weyermann - Acidulated0.1 kg Acidulated 27 3.4 1.8%
5.62 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28.35 g East Kent Goldings28.35 g East Kent Goldings Hops Pellet 5.4 Boil 60 min 17.95 40%
21.25 g East Kent Goldings21.25 g East Kent Goldings Hops Pellet 5.4 Boil 30 min 10.34 30%
21.25 g Willamette21.25 g Willamette Hops Pellet 4.7 Boil 5 min 2.33 30%
70.85 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4,822.25 g organic cocoa powder Flavor Boil 15 min.
28.35 g pure vanilla extract Flavor Boil 0 min.
2 each Vanilla bean Flavor Secondary 0 min.
14.70 g Chalk Water Agt Mash 1 hr.
1.05 g Epsom Salt Water Agt Mash 1 hr.
2.30 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: -0.83 bar       Temp: 20 °C       CO2 Level: 0 Volumes
 
Target Water Profile
home hardware
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
89.9 2.7 18 20 43.7 0.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L rest at 155-156 Infusion -- 26 °C 60 min
7.6 L rest at 165 - mashout Infusion -- 38 °C 15 min
18.9 L to volume - 8 gallons Fly Sparge -- 26 °C 45 min
Strike -- 67 °C 60 min
Starting Mash Thickness: 3.37 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.4 L/kg 18.1
Mash volume with grains 21.6
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 18.2 L) 18.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30 L) 30.3
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 22.7 L) 25.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.3 L) 22.7
Total: 36.6  
Equipment Profile Used: System Default
 
Notes

1800 mil starter

dissolve cocoa powder with 5 oz corn sugar
in 1 qt hot water to make syrup.Add syrup
45 minutes into the boil.

2-3 vanilla beans soaked for a week
in rum added to secondary.

This beer finished at 1.020 due to the
unfermentables and high mash temp.
The F.G was 5.0 a bit lower than
expected.Efficiency was way off.

In my 14 years of brewing this is my
personal favorite beer.
Head retention and lacing last to the
bottom of the glass.

Batch #2 finished at 1.015 and shows
in final ABV.This is where I want this
beer to finish,it is more to the style.

Brewhouse efficiency was around 62% in first batch.Batch #2 was 73% which is
about right for my system.

ABV 5.70 nice winter beer with some
alcohol warmth.First batch was thin.
Chewy,nice chocolate-coffee flavors
with a touch of vanilla.

Ive made 4 batchs of this and found
that this last batch from 1-2-14 has hit
its peak after 4 months.<br /> The longer it ages the better it gets.<br /> <br /> Batch 3 and 4 I made this year (2014)<br /> Jan. and April.Ive got it dialed in
at 5.70 ABV and recipe is solid at 70%
efficiency.If you try this recipe I hope
you have good luck with it.The rum and vanilla beans are what make this standout
for the final taste and richness.I would
recommend to age at least 2 months.

Great Holiday brew - enjoy-

  • Cheers -
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  • Last Updated: 2020-05-07 13:50 UTC