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Chocolate Vanilla Porter

Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Lawmanxxx
Calories: 196 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)

Created: Monday November 28th 2016

Original Gravity:

1.059

Final Gravity:

1.017

ABV (standard):

5.5%

IBU (tinseth):

32.2

SRM (morey):

30.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
14 lb	Canadian - ESB Malt14 lb ESB Malt	36	3.5	60.9%
3 lb	German - Munich Light3 lb Munich Light	37	6	13%
1 lb	American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L	33	80	4.3%
1 lb	Belgian - Special B1 lb Special B	34	115	4.3%
1 lb	Flaked Barley1 lb Flaked Barley	32	2.2	4.3%
1 lb	German - Carafa II1 lb Carafa II	32	425	4.3%
1 lb	United Kingdom - Carastan Light (15L)1 lb Carastan Light (15L)	35	15	4.3%
1 lb	United Kingdom - Pale Chocolate1 lb Pale Chocolate	33	207	4.3%
23 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	East Kent Goldings2 oz East Kent Goldings Hops	Pellet	5	Boil	60 min	17.83	28.6%
2 oz	East Kent Goldings2 oz East Kent Goldings Hops	Pellet	5	Boil	20 min	10.8	28.6%
2 oz	East Kent Goldings2 oz East Kent Goldings Hops	Pellet	5	Aroma	5 min	3.55	28.6%
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Pellet	5	Dry Hop	7 days		14.3%
7 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
7 oz	East Kent Goldings (Pellet)		32.18	100.1%
7 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
7 gal	Infusion	--	156 °F	60 min
4.5 gal	Sparge	--	175 °F	15 min
4 gal	Sparge	--	175 °F	5 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
2 tbsp	Five Star Chemicals - 5.2 PH stabilizer	Water Agt	Mash	1 hr.
1 each	Whirlfloc	Fining	Boil	15 min.
2 tbsp	Yeast Nutrient	Other	Boil	15 min.
100 g	Hungarian Medium Oak Cubes	Flavor	Secondary	14 days
100 g	Cocoa Nibs	Spice	Secondary	14 days
4 each	Vanilla Beans	Spice	Secondary	14 days

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	64 - 74 °F	Starter:	Yes
Fermentation Temp:	70 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 604 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Forced carbonated in kegs. Amount: 25 psi for 4-7 days. CO₂ Level: 2.2 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

I've been waiting a long time to brew this one. Too many silly distractions, like work.
Substituted Weyermann Special W for Special B since the Fermentables drop down menu does not list Special W.
My first venture in to liquid yeast. Made a yeast starter with Wyeast 1318 London Ale III. Decanted and performed 2nd step to bump the cell count to over 600 B. Cooled for floculation and decanted before pitching into 12 gallon fermenter.
After primary, split batch in to two 5 gal glass carboys and added Oak Cubes, Cocoa Nibs and Vanilla Beans, all soaked for 5 days in J.P. Wiser's Dark Ale Style Hopped Whiskey. An ounce each of EKG dry hops, for good measure, and let age for 14 days or more.

Last Updated and Sharing

1,077

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Public: Yup, Shared
Last Updated: 2016-11-29 01:56 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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