Low ABV Chocolate Vanilla Porter - American Porter |
RECIPE INFO |
|
by Mickeybeard
|
|
Recipe Type:
All Grain |
|
Batch Size: 0 |
|
Boil Size: 0 |
|
Boil Time: 60 Minutes
|
|
|
Efficiency: 36%
|
|
OG: 1.03 |
|
FG: 1.01 |
|
ABV: 2.62%
|
|
|
Bitterness: 19.08 (tinseth)
|
|
IBU/OG: 0.64 |
|
Color: 38.1° SRM
|
|
Calories: 2.62 per 330ml
|
|
|
|
An experiment in cold extraction |
|
|
FERMENTABLES |
| 30.4% |
0 |
Pale 2-Row - UK |
36 |
2 |
Mash |
| 30.4% |
0 |
Vienna - UK |
35 |
4 |
Mash |
| 9.6% |
0 |
Caramel/Crystal 60 - US |
36 |
60 |
Mash |
| 9.6% |
0 |
Chocolate - UK |
34 |
425 |
Mash |
| 8% |
0 |
Flaked Oats - US |
37 |
1 |
Mash |
| 8% |
0 |
Wheat - UK |
37 |
2 |
Mash |
| 4% |
0 |
Maltodextrin - US |
39 |
0 |
Late |
|
HOPS |
| 0 |
Centennial |
Pellet |
Boil |
45 Minutes |
9.5 |
19.08 |
|
YEAST |
| Mangrove Jack Mangrove Jack - Empire Ale M15 |
66% |
|
OTHER INGREDIENTS |
| 25 |
|
Cacao |
0 minutes |
Secondary |
| 0.5 |
tbsp |
Vanilla |
0 minutes |
Secondary |
| 1 |
each |
Worfloc |
15 minutes |
Boil |
|
INSTRUCTIONS |
|
Half a Campden tablet was dissolved in 1.5l hot (c.80°c) water, and then water topped up to 6.5l with tap water. Initial temperature was c.20°c
Grains were submerged in a bag, bucket was sealed, and left in the fridge for 14hrs.
Back was removed and vigorously squeezed. Pre-boil gravity was 1.024.
Boiled for 60 mins adding as below, plus whirlfloc at 15 mins
Wort was cooled to 20°c and 3g of yeast was rehydrated and pitched. Fermented at 20°c until no sign of activity (4 days) then cacao nibs and vanilla paste added
Bottle conditioned aiming for 2.1 volumes
|