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Chocolate Vanilla Porter

Method: All Grain
Style: Robust Porter
Boil Time: 75 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 73% (brew house)
Source: 1-2-13
Rating:

4.50 (2 Reviews)

Calories: 199 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)

Created: Wednesday January 2nd 2013

Original Gravity:

1.060

Final Gravity:

1.016

ABV (standard):

5.8%

IBU (tinseth):

31.4

SRM (morey):

34.8

Mash pH

n/a

Cost $

n/a

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Brew Log History

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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	American - Pale 2-Row5 lb Pale 2-Row	37	1.8	35.6%
3 lb	United Kingdom - Brown3 lb Brown	32	65	21.4%
2 lb	American - Munich - Light 10L2 lb Munich - Light 10L	33	10	14.2%
1 lb	American - Chocolate1 lb Chocolate	29	350	7.1%
1 lb	American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L	35	10	7.1%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	7.1%
0.50 lb	American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt)	33	1.8	3.6%
0.25 lb	Brown Sugar0.25 lb Brown Sugar - (late boil kettle addition)	45	15	1.8%
0.30 lb	Corn Sugar - Dextrose0.3 lb Corn Sugar - Dextrose - (late boil kettle addition)	46	0.5	2.1%
14.05 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Pellet	5.4	Boil	60 min	18.38	40%
0.75 oz	East Kent Goldings0.75 oz East Kent Goldings Hops	Pellet	5.4	Boil	30 min	10.59	30%
0.75 oz	Willamette0.75 oz Willamette Hops	Pellet	4.7	Boil	5 min	2.39	30%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.75 oz	East Kent Goldings (Pellet)	28.97	70%
0.75 oz	Willamette (Pellet)	2.39	30%
2.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18 qt	rest at 155-156	Infusion	--	175 °F	60 min
8 qt	rest at 165 - mashout	Infusion	--	212 °F	15 min
20 qt	to volume - 8 gallons	Fly Sparge	--	175 °F	45 min

Other Ingredients

Amount	Name	Type	Use	Time
6 oz	organic cocoa powder	Flavor	Boil	15 min.
1 oz	pure vanilla extract	Flavor	Boil	0 min.
1 tsp	yeast nutrient	Other	Boil	15 min.
2 each	Vanilla bean	Flavor	Secondary	--

Yeast

Wyeast - Irish Ale 1084

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	Medium
Optimum Temp:	62 - 72 °F	Starter:	Yes

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: corn sugar Amount: 4 oz

Target Water Profile

bottled spring water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

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. The longer it ages the better it gets. Batch 3 and 4 I made this year (2014) 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 -

Last Updated and Sharing

322,929

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Brews

Public: Yup, Shared
Last Updated: 2018-03-09 09:34 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Other Brewers Who Brewed This Recipe:

Ahmed Metwally6

T$$

Brew-PFC

Mile_High_Magic

Ant's a brewin

tflew

Bassriverbrewer

robgreatnorth

Discussion about this recipe:

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d_h • 06/23/2014 at 03:18pm
Can't wait to brew it! Couple questions, what temp do you ferment at, and how long do you typically primary/secondary? Thanks for sharing!

stikks • 03/24/2015 at 11:58pm
I`m sorry I missed your question,My brewing has slowed down a little this year.I recently retired and am in the process of moving from Chicago to Florida over the last year.But to answer your question (I know i`ts a bit late now) but here goes.I ferment at about 68 primary for 10 days,rack over the rum and vanilla beans for 14 days ,bottle and let condition for at least 4 weeks.As stated earlier I`m sorry for not keeping up on the comments.I hope it came out good if you brewed it. -Cheers -

Brentc17 • 08/30/2015 at 02:03am

Brentc17 • 08/30/2015 at 02:06am
Do you add the brown sugar when you are dissolving the cocoa and corn sugar? Brewed it today but had some problems with new system so we will see. Thanks for sharing the recipe

stikks • 03/09/2018 at 09:34am

4 of 5

Tonysbeer • 09/12/2018 at 05:48pm

Tonysbeer • 09/12/2018 at 05:49pm
How much rum?

timperkins • 10/14/2018 at 08:45pm
When do you add the brown sugar???

benchharp • 09/10/2019 at 02:35pm
Hi, Just trying to understand the Mash process and what the "rest at 155-156" refers to, compared to the 175 mentioned on the same line? Thanks

wangqiong • 10/10/2020 at 03:41pm
éžå¸¸æ£’

Beer1 • 08/29/2022 at 02:11pm

5 of 5

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View Recipe

Chocolate Vanilla Porter

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