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Chocolate Vanilla Porter

198 calories 20 carbs
Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 75 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 16 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 73% (brew house)
Source: 1-2-13
Calories: 198 calories (Per 12oz)
Carbs: 20 g (Per 12oz)
Created Wednesday October 3rd 2018
1.060
1.015
5.91%
31.36
34.76
5.37
 
Fermentables
Amount Fermentable PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 35.6%
6 lb United Kingdom - Brown6 lb Brown 32 65 21.4%
4 lb American - Munich - Light 10L4 lb Munich - Light 10L 33 10 14.2%
2 lb American - Chocolate2 lb Chocolate 29 350 7.1%
2 lb American - Caramel / Crystal 10L2 lb Caramel / Crystal 10L 35 10 7.1%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 7.1%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 3.6%
0.5 lb Brown Sugar0.5 lb Brown Sugar - (late addition) 45 15 1.8%
0.6 lb Corn Sugar - Dextrose0.6 lb Corn Sugar - Dextrose - (late addition) 46 0.5 2.1%
28.1 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5.4 Boil 60 min 18.38 40%
1.5 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5.4 Boil 30 min 10.59 30%
1.5 oz Willamette1.5 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
12 oz organic cocoa powder Flavor Boil 15 min.
2 oz pure vanilla extract Flavor Boil 0 min.
2 tsp yeast nutrient Other Boil 15 min.
4 each Vanilla bean Flavor Secondary 0 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       Amount: 8 oz      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

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
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-10-03 18:57 UTC
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