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El diPablo Vanilla Porter (EdP)

Method: BIAB
Style: English Porter
Boil Time: 60 min
Batch Size: 21.5 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 58% (brew house)
Source: Brew Better Beer, "A Very Good Porter", p1087
Calories: 167 calories (Per 330ml)
Carbs: 18.2 g (Per 330ml)

Created: Saturday July 7th 2018

Original Gravity:

1.054

Final Gravity:

1.015

ABV (standard):

5.1%

IBU (tinseth):

15.2

SRM (morey):

35.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.50 kg	United Kingdom - Maris Otter Pale2.5 kg Maris Otter Pale	38	3.75	38.2%
2 kg	New Zealand - Ale Malt2 kg Ale Malt	37.4	3.05	30.5%
1.20 kg	New Zealand - Brown Malt1.2 kg Brown Malt	34	90.36	18.3%
0.45 kg	New Zealand - Medium Crystal Malt0.45 kg Medium Crystal Malt	35.4	56.35	6.9%
0.20 kg	Rolled Oats0.2 kg Rolled Oats	33	2.2	3.1%
0.10 kg	New Zealand - Dark Chocolate Malt0.1 kg Dark Chocolate Malt - (late boil kettle addition)	32.7	659.9	1.5%
0.10 kg	New Zealand - Light Chocolate Malt0.1 kg Light Chocolate Malt - (late boil kettle addition)	32.7	456.85	1.5%
6.55 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
14 g	East Kent Goldings14 g East Kent Goldings Hops	Pellet	5.2	Boil	60 min	9.43	33.3%
14 g	East Kent Goldings14 g East Kent Goldings Hops	Pellet	5.2	Boil	20 min	5.71	33.3%
14 g	East Kent Goldings14 g East Kent Goldings Hops	Pellet	5.2	Boil	0 min		33.3%
42 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
42 g	East Kent Goldings (Pellet) 42 g East Kent Goldings (Pellet) Hops		15.14	99.9%
42 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
31 L	Strike temp. 72C	Infusion	--	67 °C	50 min

Other Ingredients

Amount	Name	Type	Use	Time
0.50 tsp	Brewtan B	Water Agt	Mash	1 hr.
1 tsp	Yeast Nutrient	Water Agt	Boil	15 min.
0.50 tsp	Brewtan B	Water Agt	Boil	10 min.
2 each	Vanilla pod	Spice	Secondary	5 days

Yeast

White Labs - London Ale Yeast WLP013

Amount:	1 Each	Cost:
Attenuation (avg):	71%	Flocculation:	Medium
Optimum Temp:	19 - 22 °C	Starter:	No
Fermentation Temp:	20.5 °C	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Gypsum 1g Calcium chloride 2g Chalk 10g
Mash Chemistry and Brewing Water Calculator

Notes

Batch #1 - 29/7/18

Gladfield Med Crystal (0.45kg) in for Crystal 40 (0.57kg)
Added 2kg ale malt to add ABV and body but not much flavour.
Rolled oats added for body, mouth feel and head retention.
Chocolate malt (145g) upped to 200g total split light/dark.
No Whirlfloc to try and keep body.
No starter used.
13/8/18 - SG: 1020, tastes of sweet chocolate, FG is a bit higher than expected maybe use a starter next time.
Added 2 vanilla pods soaked in bourbon for months.
16/8/18 - FG: 1020, tastes freaking great, dark chocolate flavours, cold crashed.
18/8/18 - Carbed and kegged, 30psi for 2min 20sec.
8/9/18 - Tasting great, lots of chocolate flavour, not too sweet, perfect body for the ABV, very positive feedback. I will make this again, maybe throw some flavours at it.

Last Updated and Sharing

470

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Brews

Public: Yup, Shared
Last Updated: 2018-09-08 10:00 UTC

System Default

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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