Here's what I'm planning on brewing soon in order to age it for Christmas:
Brew type: Partial Mash
Batch Size (fermenter): 25.00 l
Bottling Volume: 24.17 l
Estimated OG: 1.065 SG
Estimated Color: 68.4 EBC
Estimated IBU: 32.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 83.5 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
1.80 kg Pale Malt, Maris Otter (Thomas Fawcett) Grain 1 31.7 %
0.50 kg Caramel/Crystal Malt - 10L (19.7 EBC) Grain 2 8.8 %
0.50 kg Chocolate (BestMälz) (900.0 EBC) Grain 3 8.8 %
0.15 kg Barley, Flaked (Briess) (3.3 EBC) Grain 4 2.6 %
0.13 kg Black (Patent) Malt (985.0 EBC) Grain 5 2.4 %
40.00 g Northern Brewer [8.50 %] - Boil 60.0 min Hop 6 23.3 IBUs
25.00 g Cascade [5.50 %] - Boil 60.0 min Hop 7 9.4 IBUs
2.60 kg DME Golden Light (Briess) [Boil for 1 mi Dry Extract 8 45.7 %
2.5 pkg Nottingham Yeast (Lallemand #-) [23.66 m Yeast 9 -
5.00 Items Vanilla Bean (Secondary 14.0 days) Flavor 10 -
5.00 Items Cinnamon Stick (Secondary 14.0 days) Spice 11 -
60.00 g Cacao Nibs (Secondary 7.0 days) Flavor 12 -
Mash Schedule: BIAB, Medium Body
Total Grain Weight: 5.68 kg
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Name Description Step Temperature Step Time
Saccharification Add 22.33 l of water at 69.3 C 66.7 C 75 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min
What do you all think? Anything I can improve? I found this base recipe somewhere online for the porter. I made a chocolate vanilla stout for last christmas, but it was just to roasty/coffee flavor, and not really that desert flavor I was going for. I recently tried a porter for the first time and said, "This is supposed to be the base for it." Last time the cinnamon and vanilla were just barely present, and the cocoa not at all, so I upped them a little.
Brew type: Partial Mash
Batch Size (fermenter): 25.00 l
Bottling Volume: 24.17 l
Estimated OG: 1.065 SG
Estimated Color: 68.4 EBC
Estimated IBU: 32.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 83.5 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
1.80 kg Pale Malt, Maris Otter (Thomas Fawcett) Grain 1 31.7 %
0.50 kg Caramel/Crystal Malt - 10L (19.7 EBC) Grain 2 8.8 %
0.50 kg Chocolate (BestMälz) (900.0 EBC) Grain 3 8.8 %
0.15 kg Barley, Flaked (Briess) (3.3 EBC) Grain 4 2.6 %
0.13 kg Black (Patent) Malt (985.0 EBC) Grain 5 2.4 %
40.00 g Northern Brewer [8.50 %] - Boil 60.0 min Hop 6 23.3 IBUs
25.00 g Cascade [5.50 %] - Boil 60.0 min Hop 7 9.4 IBUs
2.60 kg DME Golden Light (Briess) [Boil for 1 mi Dry Extract 8 45.7 %
2.5 pkg Nottingham Yeast (Lallemand #-) [23.66 m Yeast 9 -
5.00 Items Vanilla Bean (Secondary 14.0 days) Flavor 10 -
5.00 Items Cinnamon Stick (Secondary 14.0 days) Spice 11 -
60.00 g Cacao Nibs (Secondary 7.0 days) Flavor 12 -
Mash Schedule: BIAB, Medium Body
Total Grain Weight: 5.68 kg
----------------------------
Name Description Step Temperature Step Time
Saccharification Add 22.33 l of water at 69.3 C 66.7 C 75 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min
What do you all think? Anything I can improve? I found this base recipe somewhere online for the porter. I made a chocolate vanilla stout for last christmas, but it was just to roasty/coffee flavor, and not really that desert flavor I was going for. I recently tried a porter for the first time and said, "This is supposed to be the base for it." Last time the cinnamon and vanilla were just barely present, and the cocoa not at all, so I upped them a little.