vanilla robust porter - Beer Recipe - Brewer's Friend

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vanilla robust porter

227 calories 21.1 g 12 oz
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Beer Stats
Method: BIAB
Style: English Porter
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: jamil
Rating:
4.00 (1 Review)

Calories: 227 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Friday September 2nd 2016
1.069
1.014
7.2%
31.1
35.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb United Kingdom - Maris Otter Pale11 lb Maris Otter Pale 38 3.75 72.1%
2 lb American - Munich - Light 10L2 lb Munich - Light 10L 33 10 13.1%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 6.6%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 4.9%
0.50 lb American - Black Malt0.5 lb Black Malt 28 500 3.3%
15.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 60 min 31.13 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each vanilla bean split Spice Boil 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.73 g | 38.9 qt) 10.16 40.6  
Mash volume with grains (equipment estimates 10.95 g | 43.8 qt) 11.38 45.5  
Grain absorption losses -1.91 -7.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 10.16 40.6
Equipment Profile Used: System Default
 
Notes

split or slit 2 vanilla beans and add 5 min left in boil.

ferment for 21 days to let yeast clean up, then carb to 2 vol. add extract at kegging

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  • Last Updated: 2017-01-02 19:20 UTC