Vanilla porter - Beer Recipe - Brewer's Friend

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Vanilla porter

195 calories 20.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Robust Porter
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.58 gallons
Post Boil Size: 2.56 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 68% (brew house)
Hop Utilization: 96%
Calories: 195 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Saturday January 7th 2023
1.059
1.015
5.8%
32.6
34.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.63 lb Thomas Fawcett - Maris Otter Pale Ale Malt3.625 lb Maris Otter Pale Ale Malt 38 2.65 60.4%
0.75 lb Munich0.75 lb Munich 37 6 12.5%
0.44 lb American - Chocolate0.4375 lb Chocolate 29 350 7.3%
0.31 lb American - Caramel / Crystal 120L0.3125 lb Caramel / Crystal 120L 33 120 5.2%
0.13 lb American - Caramel / Crystal 40L0.125 lb Caramel / Crystal 40L 34 40 2.1%
0.44 lb Thomas Fawcett - Brown0.4375 lb Brown 32 71 7.3%
0.31 lb Flaked Oats0.3125 lb Flaked Oats 33 2.2 5.2%
6 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Magnum0.25 oz Magnum Hops Pellet 15 Boil 60 min 29.35 55.6%
0.20 oz East Kent Goldings0.2 oz East Kent Goldings Hops Pellet 5.8 Boil 10 min 3.29 44.4%
0.45 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Vanilla Bean Spice Secondary --
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Denny's Favorite 50 1450
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
60 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 48 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.02 g | 20.1 qt) 4.58 18.3  
Mash volume with grains (equipment estimates 5.5 g | 22 qt) 5.06 20.2  
Grain absorption losses -0.75 -3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.02 g | 16.1 qt) 3.58 14.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 2.56 10.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 2.56 g | 10.2 qt) 2.5 10  
Total: 4.58 18.3
Equipment Profile Used: System Default
 
Notes

Wyeast 1450 with best by date of 4/24/23.
Manufactured date ~10/24/222
Estimated viability 15%
For 2.5 gallons 1.059 OG ale with 0.75 million cells / mL / degP, target pitch is 103 billion cells.

Make 1 L starter at 1.036 OG, should result in roughly 149 billion cells. So pitch ~700 mL of starter into wort and save ~300 mL for later for a future beer.

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  • Last Updated: 2023-12-04 05:12 UTC