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Christmas smoked vanilla & coffee porter

Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 178 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)

Created: Sunday November 10th 2019

Nattergalen

by Torben Vedel

OG: 1.065 FG: 1.018 ABV: 6.2% IBU: 32

Original Gravity:

1.058

Final Gravity:

1.013

ABV (standard):

5.9%

IBU (tinseth):

26.9

SRM (morey):

40.4

Mash pH

n/a

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	61.1%
0.50 kg	German - Melanoidin0.5 kg Melanoidin	37	25	7.6%
0.50 kg	Rolled Oats0.5 kg Rolled Oats	33	2.2	7.6%
0.40 kg	United Kingdom - Extra Dark Crystal 120L0.4 kg Extra Dark Crystal 120L	33	120	6.1%
0.30 kg	United Kingdom - Brown0.3 kg Brown	32	65	4.6%
0.30 kg	United Kingdom - Crystal 45L0.3 kg Crystal 45L	34	45	4.6%
0.25 kg	Belgian - Chocolate0.25 kg Chocolate	30	340	3.8%
0.15 kg	American - Blackprinz0.15 kg Blackprinz	36	500	2.3%
0.15 kg	United Kingdom - Roasted Barley0.15 kg Roasted Barley - (late boil kettle addition)	29	550	2.3%
6.55 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
12 g	Magnum12 g Magnum Hops	Leaf/Whole	15	Boil	60 min	17.9	19.4%
50 g	East Kent Goldings50 g East Kent Goldings Hops	Leaf/Whole	5	Boil	10 min	9.02	80.6%
62 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
12 g	Magnum (Leaf/Whole) 12 g Magnum (Leaf/Whole) Hops	17.9	19.4%
50 g	East Kent Goldings (Leaf/Whole)	9.02	80.6%
62 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
20 L		Strike	67 °C	67 °C	60 min
Starting Mash Thickness: 3.14 L/kg Starting Grain Temp: 68 °C

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Five Star Chemicals - 5.2 pH Stabilizer	Water Agt	Mash	0 min.
0.50 tsp	Nutmeg	Spice	Boil	10 days
1 g	Whirlfloc	Water Agt	Boil	5 min.
100 ml	Burbon	Flavor	Primary	5 days
1 each	cinamon sticks	Spice	Primary	5 days
100 g	Cacao nibs	Flavor	Primary	5 days
414 ml	coffee	Flavor	Primary	5 days
25 g	oak chips	Flavor	Primary	5 days
1 each	vanilla pod	Spice	Primary	5 days

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	14 - 21 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 120 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 128.5 g Temp: 20 °C CO₂ Level: 2.2 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
102	0	29	42.77	95	102
Bicarbonate levels assumed from Ca levels. This represents Mg/L
Mash Chemistry and Brewing Water Calculator

Notes

Grains are double ground (purchased ground then finely ground using Corona style mill).

Method is all grain but using BIAB bag so no concerns with stuck splarge.

Batch splarge method used.

Re circulation during mash.

Hops added and kept in hop spider.

Oak chips prepared by boiling in boiling water for 3 mins then discarding then pouring boiling water over again once and discarding.

Recipee turned out very smooth, complex and incredibly rich. I will definitely brew again, probably drop the cinnamon as doubt it adds much and up the vanilla. A real treat of a brew.

On day 4, cinnamon stick, oak chips, split vanilla pod and cacao nibs were covered in 50ml Jack Daniels and 50ml Dalmore whiskey. Left overnight.

Drained and contents put into hop bag the following morning and fresh coffee brewed on top (using Nespresso Vertuoline machine). Alto dolce capsule used (414 ml fresh strong coffee). Left to cool then added to primary on day 5.

Less priming sugar used for porter added to mini-keg barrels (some bottled). Used N20 rather than CO2 for dispensing

1st Brew:
Got a higher efficiency than expected - 1.07 (1.06 preboil) from above grain bill. Sadly lost about 4l in a massive boil over in the past 5 minutes of the boil when adding protofloc.

Final gravity 1.024 which is only 64% attenuation
Think I left it on the primary too little time but ABV still 6.04%. Gonna check readings in another week and then look to bottle and age.

Recipe Photos

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Last Updated: 2020-04-18 18:27 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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