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Vanilla Porter

192 calories 20.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 192 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Monday October 17th 2016
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1.058
1.015
5.7%
38.3
36.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb US - Pale 2-Row9 lb Pale 2-Row 37 1.8 72%
18 oz United Kingdom - Brown18 oz Brown 32 65 9%
13 oz American - Caramel / Crystal 120L13 oz Caramel / Crystal 120L 33 120 6.5%
11 oz American - Chocolate11 oz Chocolate 29 350 5.5%
9 oz Munich - Light 10L9 oz Munich - Light 10L 33 10 4.5%
5 oz American - Black Malt5 oz Black Malt 28 500 2.5%
200 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 g Chalk Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
3 g Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 10 20 39 47 160
gypsum- 0.1tsp
cacl- 0.1 tsp
nacl- 0.3 tsp
mgso4- 0.9tsp
caco3 - 2.4tsp
for 5G
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 153 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.91 15.6  
Mash volume with grains 4.91 19.6  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 4.91 g | 19.6 qt) 5.41 21.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7 g | 28 qt) 7.5 30  
Boil off losses -1.5 -6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.31 37.3
Equipment Profile Used: System Default
 
Notes

USUALLY MAGNUM AT 60 FOR 37 IBU

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  • Last Updated: 2023-10-09 19:40 UTC