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Chocolate Vanilla Porter

199 calories 21 carbs
Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 75 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 73% (brew house)
Source: 1-2-13

Calories: 199 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created Wednesday January 2nd 2013
Amount Fermentable PPG °L Bill %
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 35.6%
3 lb United Kingdom - Brown3 lb Brown 32 65 21.4%
2 lb American - Munich - Light 10L2 lb Munich - Light 10L 33 10 14.2%
1 lb American - Chocolate1 lb Chocolate 29 350 7.1%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 7.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.1%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.6%
0.25 lb Brown Sugar0.25 lb Brown Sugar - (late addition) 45 15 1.8%
0.30 lb Corn Sugar - Dextrose0.3 lb Corn Sugar - Dextrose - (late addition) 46 0.5 2.1%
14.05 lb Total      
Amount Variety Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.4 Boil 60 min 18.38 40%
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 5.4 Boil 30 min 10.59 30%
0.75 oz Willamette0.75 oz Willamette Hops Pellet 4.7 Boil 5 min 2.39 30%
Mash Guidelines
Amount Description Type Temp Time
18 qt rest at 155-156 Infusion 175 °F 60 min
8 qt rest at 165 - mashout Infusion 212 °F 15 min
20 qt to volume - 8 gallons Fly Sparge 175 °F 45 min
Other Ingredients
Amount Name Type Use Time
6 oz organic cocoa powder Flavor Boil 15 min.
1 oz pure vanilla extract Flavor Boil 0 min.
1 tsp yeast nutrient Other Boil 15 min.
2 each Vanilla bean Flavor Secondary --
Wyeast - Irish Ale 1084
1 Each
Attenuation (avg):
Optimum Temp:
62 - 72 °F
Yeast Pitch Rate and Starter Calculator
Method: corn sugar       Amount: 4 oz      
Target Water Profile
bottled spring water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator

1800 mil starter

dissolve cocoa powder with 5 oz corn sugar
in 1 qt hot water to make syrup.Add syrup
45 minutes into the boil.

2-3 vanilla beans soaked for a week
in rum added to secondary.

This beer finished at 1.020 due to the
unfermentables and high mash temp.
The F.G was 5.0 a bit lower than
expected.Efficiency was way off.

In my 14 years of brewing this is my
personal favorite beer.
Head retention and lacing last to the
bottom of the glass.

Batch #2 finished at 1.015 and shows
in final ABV.This is where I want this
beer to finish,it is more to the style.

Brewhouse efficiency was around 62% in first batch.Batch #2 was 73% which is
about right for my system.

ABV 5.70 nice winter beer with some
alcohol warmth.First batch was thin.
Chewy,nice chocolate-coffee flavors
with a touch of vanilla.

Ive made 4 batchs of this and found
that this last batch from 1-2-14 has hit
its peak after 4 months.<br /> The longer it ages the better it gets.<br /> <br /> Batch 3 and 4 I made this year (2014)<br /> Jan. and April.Ive got it dialed in
at 5.70 ABV and recipe is solid at 70%
efficiency.If you try this recipe I hope
you have good luck with it.The rum and vanilla beans are what make this standout
for the final taste and richness.I would
recommend to age at least 2 months.

Great Holiday brew - enjoy-

  • Cheers -
Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-03-09 09:34 UTC
Discussion about this recipe:
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d_h 06/23/2014 at 03:18pm
Can't wait to brew it! Couple questions, what temp do you ferment at, and how long do you typically primary/secondary?<br>Thanks for sharing!

stikks 03/24/2015 at 11:58pm
I`m sorry I missed your question,My brewing has slowed down a little this year.I recently retired and am in the process of moving from Chicago to Florida over the last year.But to answer your question (I know i`ts a bit late now) but here goes.I ferment at about 68 primary for 10 days,rack over the rum and vanilla beans for 14 days ,bottle and let condition for at least 4 weeks.As stated earlier I`m sorry for not keeping up on the comments.I hope it came out good if you brewed it. -Cheers -

Brentc17 08/30/2015 at 02:03am

Brentc17 08/30/2015 at 02:06am
Do you add the brown sugar when you are dissolving the cocoa and corn sugar? Brewed it today but had some problems with new system so we will see. Thanks for sharing the recipe

stikks 03/09/2018 at 09:34am
4 of 5

Tonysbeer 09/12/2018 at 05:48pm

Tonysbeer 09/12/2018 at 05:49pm
How much rum?

timperkins 10/14/2018 at 08:45pm
When do you add the brown sugar???

benchharp 09/10/2019 at 02:35pm
Hi, Just trying to understand the Mash process and what the "rest at 155-156" refers to, compared to the 175 mentioned on the same line? Thanks

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