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Vanilla Porter

Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 22.5 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 162 calories (Per 330ml)
Carbs: 16 g (Per 330ml)

Created: Saturday September 21st 2019

Original Gravity:

1.053

Final Gravity:

1.012

ABV (standard):

5.3%

IBU (tinseth):

29.7

SRM (morey):

22.2

Mash pH

5.3

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	United Kingdom - Maris Otter Pale4 kg Maris Otter Pale	38	3.75	74.5%
0.18 kg	New Zealand - Dark Crystal Malt0.183 kg Dark Crystal Malt	35.4	96.45	3.4%
0.15 kg	German - CaraMunich III0.15 kg CaraMunich III	34	57	2.8%
0.19 kg	Belgian - Special B0.189 kg Special B	34	115	3.5%
0.20 kg	German - Carapils0.2 kg Carapils	35	1.3	3.7%
0.05 kg	German - Carafa II0.054 kg Carafa II	32	425	1%
0.32 kg	Cane Sugar0.317 kg Cane Sugar - (late boil kettle addition)	46	0	5.9%
0.28 kg	Crisp - Pale Chocolate0.278 kg Pale Chocolate	35	188	5.2%
5.37 kg / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
45 g	Challenger45 g Challenger Hops	Leaf/Whole	5.51	Boil	60 min	27.13	81.8%
10 g	East Kent Goldings10 g East Kent Goldings Hops	Pellet	5.8	Boil	10 min	2.53	18.2%
55 g / £ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
45 g	Challenger (Leaf/Whole) 45 g Challenger (Leaf/Whole) Hops	27.13	81.8%
10 g	East Kent Goldings (Pellet) 10 g East Kent Goldings (Pellet) Hops	2.53	18.2%
55 g / £ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
16.73 L	Infusion	--	66 °C	25 min
	Infusion	--	67 °C	20 min
14.19 L	Sparge	--	75 °C	15 min
Starting Mash Thickness: 2.7 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
2.50 g	Chalk	Water Agt	Mash	1 hr.
0.70 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2.50 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Table Salt	Water Agt	Mash	1 hr.
3.21 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

White Labs - British Ale Yeast WLP005

Amount:	1 Each	Cost:
Attenuation (custom):	72%	Flocculation:	High
Optimum Temp:	18 - 21 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 103 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.38 bar Temp: 11 °C CO₂ Level: 1.5 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Mash Chemistry and Brewing Water Calculator

Notes

BU/GU: .50 from http://www.madalchemist.com/chart_bitterness_ratio.html

Bottled using vanilla sugar

11/10 - 1.048 (BRIX 12) set to 18
13/10 - up to 18.9
14/10 - up to 19.5
18/10 - pulled from fridge into Cellar (around 18)
27 - BRIX 6.8 (1.012)
28/10 - 2 diced vanilla pods added in hop sock after 5 min soak in 2 tablespoons of spiced rum, left in cellar (ambient temp 18*C degrees)
11/11 - vanilla removed (after 2 weeks) and left to condition at cellar temp (15 degrees)

Carbonation
20/11 - chilled to serving temp (11 degrees) and carbed to 1.5 vols (5.3 psi)

Last Updated and Sharing

295

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Brews

Public: Yup, Shared
Last Updated: 2019-11-21 09:43 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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