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Vanilla Porter SVBS

234 calories 21.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.6 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 71% (ending kettle)
Calories: 234 calories (Per 12oz)
Carbs: 21.4 g (Per 12oz)
Created: Wednesday October 23rd 2024
1.071
1.014
7.5%
68.1
46.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.16 lb United Kingdom - Maris Otter Pale13.16 lb Maris Otter Pale 38 3.75 80%
15.79 oz United Kingdom - Black Patent15.79 oz Black Patent 27 525 6%
10.53 oz Special B10.53 oz Special B 34 115 4%
7.89 oz American - Carapils (Dextrine Malt)7.89 oz Carapils (Dextrine Malt) 33 1.8 3%
7.89 oz Proximity - Chocolate Rye7.89 oz Chocolate Rye 34.5 225 3%
5.26 oz German - CaraMunich I5.26 oz CaraMunich I 34 39 2%
5.26 oz American - Dark Chocolate5.26 oz Dark Chocolate 29 420 2%
263.18 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.68 oz Centennial0.68 oz Centennial Hops Pellet 10 Boil 60 min 20.35 24.4%
1.05 oz Chinook1.05 oz Chinook Hops Pellet 13 Boil 60 min 40.84 37.6%
0.53 oz Willamette0.53 oz Willamette Hops Pellet 4.5 Boil 20 min 4.32 19%
0.53 oz Willamette0.53 oz Willamette Hops Pellet 4.5 Boil 10 min 2.59 19%
2.79 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.30 tsp Irish Moss Fining Boil 15 min.
2 each Vanilla Bean Spice Secondary 10 days
7.32 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
1.66 g Gypsum Water Agt Mash 1 hr.
3.87 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 491 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 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
8 gal Strike 168 °F 153 °F 60 min
Mash Out Temperature 153 °F 168 °F --
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 9.91 39.6  
Mash volume with grains 11.22 44.9  
Grain absorption losses -2.06 -8.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.35 g | 33.4 qt) 7.6 30.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil volume (equipment estimates 5.25 g | 21 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 9.91 39.6
Equipment Profile Used: System Default
 
Notes

Tried to reproduce Atwater Vanilla Java Porter

David Moore shared a recipe on Hopville.com called Batch 13 Vintage Hills Imperial Coffee Vanilla Porter.

Used coffee beans rather than grounds or cold brew, but found that the vanilla is plenty

Use Madagascar vanilla beans. Cut in half, scrap beans, and chop the pod. I have simply added the beans to the secondary and soaked the beans in bourbon before adding to the secondary. Found just adding the beans left a better taste.

Trying Nottingham yeast (dry) -or- Chico yeast 1056, OYL-004

STEEP DARK GRAINS
Black Patent Malt
Chocolate Rye
Chocolate Malt
Total Weight 1.81 lbs + 0.5 quart/lbs absoption = 4.5 quarts H20 = 9.4 lbs of H20

MASH GRAIN BILL WEIGHT 14.64 lbs

Water Weight 8.33 lbs/gallon: 9 gallons = 75 lbs; 8.5 gallongs = 70.8 lbs; 8 gallons = 67 lbs

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  • Last Updated: 2024-11-09 01:44 UTC