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Vanilla Porter

162 calories 16 g 330 ml
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 22.5 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 162 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Saturday September 21st 2019
1.053
1.012
5.3%
29.7
22.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 74.5%
0.18 kg New Zealand - Dark Crystal Malt0.183 kg Dark Crystal Malt 35.4 96.45 3.4%
0.15 kg German - CaraMunich III0.15 kg CaraMunich III 34 57 2.8%
0.19 kg Belgian - Special B0.189 kg Special B 34 115 3.5%
0.20 kg German - Carapils0.2 kg Carapils 35 1.3 3.7%
0.05 kg German - Carafa II0.054 kg Carafa II 32 425 1%
0.32 kg Cane Sugar0.317 kg Cane Sugar - (late boil kettle addition) 46 0 5.9%
0.28 kg Crisp - Pale Chocolate0.278 kg Pale Chocolate 35 188 5.2%
5.37 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Challenger45 g Challenger Hops Leaf/Whole 5.51 Boil 60 min 27.13 81.8%
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5.8 Boil 10 min 2.53 18.2%
55 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Chalk Water Agt Mash 1 hr.
0.70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
3.21 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.38 bar       Temp: 11 °C       CO2 Level: 1.5 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
16.73 L Infusion -- 66 °C 25 min
Infusion -- 67 °C 20 min
14.19 L Sparge -- 75 °C 15 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 13.6
Mash volume with grains 17
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 20.6 L) 17.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.3 L) 25
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 22.5
Going into fermentor 22.5
Total: 31  
Equipment Profile Used: System Default
 
Notes

BU/GU: .50 from http://www.madalchemist.com/chart_bitterness_ratio.html

Bottled using vanilla sugar

11/10 - 1.048 (BRIX 12) set to 18
13/10 - up to 18.9
14/10 - up to 19.5
18/10 - pulled from fridge into Cellar (around 18)
27 - BRIX 6.8 (1.012)
28/10 - 2 diced vanilla pods added in hop sock after 5 min soak in 2 tablespoons of spiced rum, left in cellar (ambient temp 18*C degrees)
11/11 - vanilla removed (after 2 weeks) and left to condition at cellar temp (15 degrees)


Carbonation
20/11 - chilled to serving temp (11 degrees) and carbed to 1.5 vols (5.3 psi)


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  • Last Updated: 2019-11-21 09:43 UTC