Vanilla Porter - Beer Recipe - Brewer's Friend

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Vanilla Porter

188 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.41 liters
Post Boil Size: 25.31 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Fabrizio
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Saturday January 25th 2025
1.057
1.014
5.6%
31.4
30.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Pauls Malt - Maris Otter Keep Flying5 kg Maris Otter Keep Flying 38 2.4 84%
500 g United Kingdom - Coffee Malt500 g Coffee Malt 36 150 8.4%
250 g United Kingdom - Roasted Barley250 g Roasted Barley 29 550 4.2%
200 g Maltodextrin200 g Maltodextrin - (late boil kettle addition) 39 0 3.4%
5,950 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Bramling Cross25 g Bramling Cross Hops Pellet 7.5 Boil at 100 °C 60 min 20.93 25%
15 g Bramling Cross15 g Bramling Cross Hops Pellet 7.5 Boil at 100 °C 10 min 4.55 15%
60 g Bramling Cross60 g Bramling Cross Hops Pellet 7.5 Hop Stand at 80 °C 15 min 5.87 60%
100 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
3 qt Vanilla Bean Spice Bottling 0 min.
 
Yeast
whc - WHC Mango Madness
Amount:
11 Grams
Cost:
Attenuation (custom):
78%
Flocculation:
Low
Optimum Temp:
-1 - 3 °C
Starter:
No
Fermentation Temp:
32 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 140.4 g       Temp: 20 °C       CO2 Level: 2.25 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
24 L Infusion 67 °C 67 °C 60 min
Top Off 67 °C 78 °C 10 min
8 L Sparge 78 °C 100 °C 20 min
Starting Mash Thickness: 3.13 L/kg
Starting Grain Temp: 15 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 18
Mash volume with grains 21.8
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 17.7 L) 17.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.1 L) 28.4
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23.3 L) 25.3
Hops absorption losses (whirlpool, hop stand) -0.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25 L) 23
Total: 35.1  
Equipment Profile Used: System Default
"Vanilla Porter" Robust Porter beer recipe by Fabrizio. All Grain, ABV 5.63%, IBU 31.35, SRM 30.52, Fermentables: (Maris Otter Keep Flying, Coffee Malt, Roasted Barley, Maltodextrin) Hops: (Bramling Cross) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Lactic acid, Vanilla Bean)
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  • Last Updated: 2025-05-18 14:26 UTC