Chocolate Vanilla Porter - Beer Recipe - Brewer's Friend

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Chocolate Vanilla Porter

290 calories 35.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 90 min
Batch Size: 10 gallons (ending kettle volume)
Pre Boil Size: 15 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 290 calories (Per 12oz)
Carbs: 35.2 g (Per 12oz)
Created: Thursday February 23rd 2023
1.086
1.029
7.6%
31.4
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25.50 lb American - Pale 2-Row - Toasted25.5 lb Pale 2-Row - Toasted 33 30 72.9%
2 lb Munich2 lb Munich 37 6 5.7%
2 lb American - Caramel / Crystal 80L2 lb Caramel / Crystal 80L 33 80 5.7%
2 lb American - Caramel / Crystal 75L2 lb Caramel / Crystal 75L 33 75 5.7%
1.50 lb American - Chocolate1.5 lb Chocolate 29 350 4.3%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 2.9%
1 lb American - Black Malt1 lb Black Malt 28 500 2.9%
35 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Kent Goldings2 oz Kent Goldings Hops Pellet 5 Boil 60 min 17.75 25%
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 30 min 12.28 25%
4 oz Willamette4 oz Willamette Hops Pellet 4.5 Boil 1 min 1.38 50%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 oz cocoa nibs Water Agt Secondary 7 days
4 each Vanilla Bean Spice Secondary 0 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 274 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.55 gal (50.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.55 gal (2.2 qt) sparge/top-off.    
Strike water volume at mash thickness of 1 qt/lb 8.75 35  
Mash volume with grains 11.55 46.2  
Grain absorption losses -4.38 -17.5  
Remaining sparge water volume 10.88 43.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.55 g | 50.2 qt) 15 60  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil volume (equipment estimates 12.45 g | 49.8 qt) 10 40  
Estimated amount in fermentor 10 40  
Total: 19.63 78.5
Equipment Profile Used: System Default
 
Notes

Mash 153 degrees; Fermentation 66-68 degrees
Add Cacao Nibs and Vanilla Beans to fermenter after 1 week of fermentation. Grind cacao up a bit and add to a grain bag. Slice vanilla beans lenghtwise and open up. Scrape the tar like out of the husk and put it and the husk in grain bag. 2 weels in fermenter..

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  • Last Updated: 2023-03-01 22:24 UTC