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Vanilla rum porter

173 calories 18.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Robust Porter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 173 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)
Created: Wednesday October 28th 2026
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OG: 1.058 FG: 1.014 ABV: 5.7% IBU: 29

1.056
1.015
5.4%
28.2
35.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.30 kg Simpsons - Low Colour Maris Otter4.3 kg Low Colour Maris Otter 37 1.72 78.2%
200 g Simpsons - Brown Malt200 g Brown Malt 32 187.93 3.6%
350 g German - Carafa III350 g Carafa III 32 535 6.4%
400 g Simpsons - DRC400 g DRC 34.7 115 7.3%
250 g Maltodextrin250 g Maltodextrin 39 0 4.5%
5,500 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Bramling Cross30 g Bramling Cross Hops Leaf/Whole 6.5 Boil 60 min 20.41 30%
20 g Bramling Cross20 g Bramling Cross Hops Leaf/Whole 6.5 Boil 5 min 2.71 20%
50 g Bramling Cross50 g Bramling Cross Hops Leaf/Whole 6.5 Whirlpool at 90 °C 15 min 5.09 50%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
5 g Salt Water Agt Mash 1 hr.
 
Yeast
WHC Lab - Mango Madness IPA Thermotolerant Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
31 - 37 °C
Starter:
No
Fermentation Temp:
30 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion 66 °C -- 60 min
17.4 L Sparge 74 °C -- --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35.2 L) 34.5
Mash volume with grains (equipment estimates 38.6 L) 37.9
Grain absorption losses -5.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 29.2 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23.3
Hops absorption losses (whirlpool, hop stand) -0.3
Volume into fermentor 23
Total: 34.5  
Equipment Profile Used: System Default
 
Notes

soak 3 vanilla pods in 300ml dark rum on brewday, add to fv once fermentation is complete, leave for 2-3 days before transferring to keg

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  • Public: Yup, Shared
  • Last Updated: 2026-10-28 14:26 UTC