Chocolate Vanilla Porter - Beer Recipe - Brewer's Friend

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Chocolate Vanilla Porter

197 calories 20.4 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 32 liters (fermentor volume)
Pre Boil Size: 35 liters
Post Boil Size: 32 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 197 calories (Per 330ml)
Carbs: 20.4 g (Per 330ml)
Created: Sunday May 10th 2020
1.064
1.016
6.3%
24.4
47.6
4.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.40 kg American - Pale 2-Row - Toasted3.4 kg Pale 2-Row - Toasted 33 30 35.7%
2.10 kg United Kingdom - Brown2.1 kg Brown 32 65 22%
1.30 kg American - Munich - Dark 20L1.3 kg Munich - Dark 20L 33 20 13.6%
675 g United Kingdom - Chocolate675 g Chocolate 34 425 7.1%
675 g American - Caramel / Crystal 60L675 g American - Caramel / Crystal 60L 34 60 7.1%
675 g Flaked Oats675 g Flaked Oats 33 2.2 7.1%
337 g United Kingdom - Dextrine Malt337 g Dextrine Malt 33 1.8 3.5%
170 g Brown Sugar170 g Brown Sugar 45 15 1.8%
200 g Corn Sugar - Dextrose200 g Corn Sugar - Dextrose 42 0.5 2.1%
9,532 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
42 g East Kent Goldings42 g East Kent Goldings Hops Leaf/Whole 5 Boil 60 min 13.98 38.9%
33 g East Kent Goldings33 g East Kent Goldings Hops Leaf/Whole 5 Boil 30 min 8.44 30.6%
33 g Willamette33 g Willamette Hops Leaf/Whole 4.5 Boil 5 min 1.97 30.6%
108 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
255 g Cocoa Powder Water Agt Mash 0 min.
42 g Vanilla Extract Water Agt Mash 0 min.
5 each Vanilla Beans Water Agt Mash 0 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 176 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Snrub Water
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 3 L/kg 21.6
Mash volume with grains 26.3
Grain absorption losses -7.2
Remaining sparge water volume (equipment estimates 23.1 L) 19.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.7
Pre boil volume (equipment estimates 38.2 L) 35
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 32
Going into fermentor 32
Total: 41.4  
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

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  • Last Updated: 2020-06-21 11:42 UTC