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Vanilla Porter

186 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Simon Harrison
Calories: 186 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Thursday November 23rd 2023
1.056
1.015
5.4%
23.4
32.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Thomas Fawcett - Maris Otter Pale Ale Malt4 lb Maris Otter Pale Ale Malt 38 2.65 30.8%
3 lb Briess - Brewers Malt 2-Row3 lb Brewers Malt 2-Row 37 1.8 23.1%
2 lb Viking - Munich Light2 lb Munich Light 36 6 15.4%
1 lb American - Chocolate1 lb Chocolate 29 350 7.7%
1 lb Weyermann - Caramunich Type 11 lb Caramunich Type 1 33.5 35 7.7%
1 lb Briess - Caramel Malt - 120L1 lb Caramel Malt - 120L 34.5 120 7.7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.7%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 16.15 50%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 15 min 7.21 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Vanilla Beans Flavor Primary 0 min.
1 each Whirlfloc Water Agt Boil 10 min.
1 each Yeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 110 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Rest at 155 Strike -- 155 °F 60 min
rest at ~165-mashout Infusion -- 170 °F 15 min
2 gal Sparge -- 170 °F --
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.69 22.8  
Mash volume with grains 6.73 26.9  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 3.76 g | 15.1 qt) 3.19 12.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.88 35.5
Equipment Profile Used: System Default
 
Notes


Brew Session Notes


Pre-boil gravity at 1.050
Extended boil time by 15 minutes

Post-boil gravity did not change (1.050)

Added 2 vanilla pods + scraped insides to fermentor

Added 1 vanilla pod+ scraped insides in ~15 mL high west double rye bourbon to keg prior to filling.

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  • Last Updated: 2024-03-07 17:32 UTC