Chocolate Vanilla Porter

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

Amount Fermentable PPG °L Bill %
5 lb Pale 2-Row5 lb Pale 2-Row 37 1.8 35.6%
3 lb Brown3 lb Brown 32 65 21.4%
2 lb Munich - Light 10L2 lb Munich - Light 10L 33 10 14.2%
1 lb Chocolate1 lb Chocolate 29 350 7.1%
1 lb Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 7.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.1%
0.5 lb Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.6%
0.25 lb Brown Sugar0.25 lb Brown Sugar - (late addition) 45 15 1.8%
0.3 lb Corn Sugar - Dextrose0.3 lb Corn Sugar - Dextrose - (late addition) 46 0.5 2.1%
14.05 lb Total      
Amount Variety Type AA Use Time IBU
1 oz East Kent Goldings1 oz East Kent Goldings HopsPellet5.4Boil60 min18.38
0.75 oz East Kent Goldings0.75 oz East Kent Goldings HopsPellet5.4Boil30 min10.59
0.75 oz Willamette0.75 oz Willamette HopsPellet4.7Boil5 min2.39
Mash Guidelines
Amount Description Type Temp Time
18 qtrest at 155-156Infusion175 F60 min
8 qtrest at 165 - mashoutInfusion212 F15 min
20 qtto volume - 8 gallonsFly Sparge175 F45 min
Other Ingredients
Amount Name Type Use Time
6 ozorganic cocoa powder6 oz organic cocoa powderFlavorBoil15 min.
1 ozpure vanilla extract1 oz pure vanilla extractFlavorBoil0 min.
1 tspyeast nutrient1 tsp yeast nutrientOtherBoil15 min.
2 eachVanilla bean2 each Vanilla beanFlavorSecondary--
Attenuation (avg):
Optimum Temp:
62 - 72 °F
Yeast Pitch Rate and Starter Calculator
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
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.

I`ve made 4 batch`s of this and found
that this last batch from 1-2-14 has hit
it`s peak after 4 months.
The longer it ages the better it gets.

Batch 3 and 4 I made this year (2014)
Jan. and April.I`ve 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 -
View Count: 171163
Brew Count: 40
Last Updated: 2018-03-09 09:34 UTC

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