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Chocolate Vanilla Porter ll

Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Lawmanxxx
Calories: 202 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)

Created: Tuesday October 31st 2017

Original Gravity:

1.061

Final Gravity:

1.015

ABV (standard):

6.1%

IBU (tinseth):

31.7

SRM (morey):

38.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10.50 lb	United Kingdom - Maris Otter Pale10.5 lb Maris Otter Pale	38	3.75	43.8%
5 lb	Canadian - Munich Dark5 lb Munich Dark	34	32	20.8%
2 lb	Flaked Barley2 lb Flaked Barley	32	2.2	8.3%
1 lb	American - Aromatic Malt1 lb Aromatic Malt	35	20	4.2%
1 lb	American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L	33	120	4.2%
1 lb	American - Dark Chocolate1 lb Dark Chocolate	29	420	4.2%
1 lb	Flaked Wheat1 lb Flaked Wheat	34	2	4.2%
1 lb	German - Chocolate Wheat1 lb Chocolate Wheat	31	413	4.2%
1 lb	United Kingdom - Brown1 lb Brown	32	65	4.2%
0.50 lb	German - CaraMunich III0.5 lb CaraMunich III	34	57	2.1%
24 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	East Kent Goldings2 oz East Kent Goldings Hops	Pellet	5	Boil	60 min	17.55	33.3%
2 oz	East Kent Goldings2 oz East Kent Goldings Hops	Pellet	5	Boil	20 min	10.63	33.3%
2 oz	East Kent Goldings2 oz East Kent Goldings Hops	Pellet	5	Aroma	5 min	3.5	33.3%
6 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
6 oz	East Kent Goldings (Pellet)		31.68	99.9%
6 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
7 gal	Infusion	--	150 °F	70 min
6 gal	Sparge	--	175 °F	15 min
4 gal	Sparge	--	175 °F	5 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
2 tbsp	Five Star Chemicals - 5.2 PH Stabilizer	Water Agt	Mash	1 hr.
1 each	Whirlfloc	Fining	Boil	15 min.
2 tbsp	Yeast Nutrient	Other	Boil	15 min.
6 oz	American Medium Oak Chips	Flavor	Secondary	7 days
8 oz	Organic Cacao Nibs	Flavor	Secondary	7 days
4 each	New Guinea Vanilla Bean.	Spice	Secondary	7 days

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	64 - 74 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 624 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Force Carbonated in Keg Amount: 25 psi @ 4 days. Serve @ 10 psi. CO₂ Level: 2.2 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Second annual brew of this beer with some notable changes to reduce the vanilla and increase the chocolate and coffee flavors. This recipe is darker than most Porters and could almost be called a Stout, if it included some roasted barley. The 'Fermentables" section is, admittedly, a bit of a mess but I could not bring myself to pare it down any more. I am shooting for a big, complex, smooth and dark, malty Porter without the burnt astringency of a heavyweight Stout.
Substitutions: United Kingdom - Brown is actually Simpson's Coffee Brown and American Crystal 120L is Simpson's Double Roasted Crystal 100 - 120L.
I think this beer will benefit from an extra long time in secondary, at least a month.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2017-11-03 02:02 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

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