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El diPablo Vanilla Porter (EdP)

167 calories 18.2 g 330 ml
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Beer Stats
Method: BIAB
Style: English Porter
Boil Time: 60 min
Batch Size: 21.5 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 58% (brew house)
Source: Brew Better Beer, "A Very Good Porter", p1087
Calories: 167 calories (Per 330ml)
Carbs: 18.2 g (Per 330ml)
Created: Saturday July 7th 2018
1.054
1.015
5.1%
15.2
35.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg United Kingdom - Maris Otter Pale2.5 kg Maris Otter Pale 38 3.75 38.2%
2 kg New Zealand - Ale Malt2 kg Ale Malt 37.4 3.05 30.5%
1.20 kg New Zealand - Brown Malt1.2 kg Brown Malt 34 90.36 18.3%
0.45 kg New Zealand - Medium Crystal Malt0.45 kg Medium Crystal Malt 35.4 56.35 6.9%
0.20 kg Rolled Oats0.2 kg Rolled Oats 33 2.2 3.1%
0.10 kg New Zealand - Dark Chocolate Malt0.1 kg Dark Chocolate Malt - (late boil kettle addition) 32.7 659.9 1.5%
0.10 kg New Zealand - Light Chocolate Malt0.1 kg Light Chocolate Malt - (late boil kettle addition) 32.7 456.85 1.5%
6.55 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g East Kent Goldings14 g East Kent Goldings Hops Pellet 5.2 Boil 60 min 9.43 33.3%
14 g East Kent Goldings14 g East Kent Goldings Hops Pellet 5.2 Boil 20 min 5.71 33.3%
14 g East Kent Goldings14 g East Kent Goldings Hops Pellet 5.2 Boil 0 min 33.3%
42 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Brewtan B Water Agt Mash 1 hr.
1 tsp Yeast Nutrient Water Agt Boil 15 min.
0.50 tsp Brewtan B Water Agt Boil 10 min.
2 each Vanilla pod Spice Secondary 5 days
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
20.5 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Gypsum 1g
Calcium chloride 2g
Chalk 10g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
31 L Strike temp. 72C Infusion -- 67 °C 50 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.9 L) 36
Mash volume with grains (equipment estimates 39.2 L) 40.3
Grain absorption losses -6.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.4 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21.5
Volume into fermentor 21.5
Total: 36  
Equipment Profile Used: System Default
 
Notes

Batch #1 - 29/7/18

  • Gladfield Med Crystal (0.45kg) in for Crystal 40 (0.57kg)
  • Added 2kg ale malt to add ABV and body but not much flavour.
  • Rolled oats added for body, mouth feel and head retention.
  • Chocolate malt (145g) upped to 200g total split light/dark.
  • No Whirlfloc to try and keep body.
  • No starter used.
    13/8/18 - SG: 1020, tastes of sweet chocolate, FG is a bit higher than expected maybe use a starter next time.
  • Added 2 vanilla pods soaked in bourbon for months.
    16/8/18 - FG: 1020, tastes freaking great, dark chocolate flavours, cold crashed.
    18/8/18 - Carbed and kegged, 30psi for 2min 20sec.
    8/9/18 - Tasting great, lots of chocolate flavour, not too sweet, perfect body for the ABV, very positive feedback. I will make this again, maybe throw some flavours at it.


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  • Last Updated: 2018-09-08 10:00 UTC