AG Xmas Porter w/ piloncillo, cacao nibs, vanilla bean, cinnamon

[gerryhz]

Recipe Type: All Grain
Yeast: Burton Ale (White Labs #WLP023)
Yeast Starter: no
Batch Size (Gallons): 5
Original Gravity: 1.062
Final Gravity: 1.022
ABV: 5.24%
IBU: 61
Boiling Time (Minutes): 60
Color: 82 SRM
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 7
Tasting Notes: TBD



Ingredients:
------------
Amt Name
14 lbs Pale Malt (2 Row) US (2.0 SRM)
2 lbs Chocolate Malt (350.0 SRM)
1 lbs Black (Patent) Malt (500.0 SRM)
1 lbs Carafa I (337.0 SRM)
1 lbs Roasted Barley (300.0 SRM)
12.0 oz Oats, Flaked (1.0 SRM)
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM)
8.0 oz Rye, Flaked (2.0 SRM)

Full body Single Infusion Mash with Mash-Out
156F for 75 mins
168F for 15 mins

60 min boil

2.00 oz Fuggle [5.30 % AA] - Boil 60.0 min
1.00 tbsp Irish Moss (Boil 15.0 mins)
1 lbs Piloncillo [Boil for 10 min](50.0 SRM)
2.00 oz Target [11.10 %] - Boil 5.0 min
5.00 tsp Yeast Nutrient (Boil 5.0 mins)

2.0 pkg Burton Ale (White Labs #WLP023) [35.49 m Yeast

6.00 oz cacao nibs (Secondary 1.0 weeks) Flavor
1.00 oz vanilla beans (Secondary 1.0 weeks) Flavor
0.10 oz Cinnamon Stick (Secondary 1.0 weeks) Spice

 

[dkennedy]

I had to look up Piloncillo. Looks like an interesting recipe, I'll be curious how balanced it is on a 7/7 schedule. I might even think about adding the cacao/vanilla/etc straight to the primary, if additional cleanup time was needed.
Good luck!

 

[gerryhz]

I had to look up Piloncillo. Looks like an interesting recipe, I'll be curious how balanced it is on a 7/7 schedule. I might even think about adding the cacao/vanilla/etc straight to the primary, if additional cleanup time was needed.
Good luck!

7/7 schedule?

 

[dkennedy]

7 day Primary / 7 day Secondary

 

[gerryhz]

7 day Primary / 7 day Secondary

that's the schedule I typically use, and let the brew develop & carbonate in the bottle for at least 3 weeks.

 

[gerryhz]

results:

appearance: pitch black color. Light does not filter through. great creamy tan head.

Smell: roasted malts, chocolate, and vanilla aromas

Taste: light sweetness from the vanilla & and subtle bitterness from the hops upfront, roast notes from the malt, medium chocolate notes from the cacao & hints of spice from the cinnamon in the back of the palate. Medium body.