Low ABV Chocolate Vanilla Porter - American Porter

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