- Recipe Type
- All Grain
- Original Gravity
- 1.070
Recipe: Back To School Porter
Brewer: Signpost
Style: Robust Porter
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 6.78 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.070 SG
Estimated Color: 32.7 SRM
Estimated IBU: 40.8 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 85.7 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 72.7 %
1 lbs 4.0 oz Brown Malt (65.0 SRM) Grain 2 9.1 %
1 lbs 4.0 oz Munich Malt (9.0 SRM) Grain 3 9.1 %
8.0 oz Special B Malt (180.0 SRM) Grain 5 3.6 %
12.0 oz Chocolate Malt (450.0 SRM) Grain 4 5.5 %
0.70 oz Calypso [15.30 %] - Boil 60.0 min Hop 6 30.4 IBUs
1.00 oz Legacy [10.20 %] - Boil 10.0 min Hop 9 10.5 IBUs
1.0 pkg West Yorkshire Ale (Wyeast Labs #1469) Yeast 10 -
0.50 tsp Yeast Nutrient (Boil 15.0 mins) Other 8 -
1.00 tsp Irish Moss (Boil 15.0 mins) Fining 7 -
3.00 Items Vanilla Bean (Secondary 14.0 days) Flavor 11 -
4.00 oz Cacao nibs (Secondary 14.0 days) Flavor 12 -
Mash Schedule: Infusion, Medium Body
Total Grain Weight: 13 lbs 12.0 oz
----------------------------
Mash In Add 16.50 qt of water at 168.7 F 156.0 F 60 min
Mash Out Add 9.63 qt of water at 197.6 F 170.0 F 10 min
This is the 3rd iteration of this beer. I've fine tuned it to my own tastes. I really enjoy it, and have gotten good feedback from some friends. No competition entries, because the only competitions I know of around me are during the summer and I usually have brewed it in the fall. None of it lasts to be entered in a summer competition.
The vanilla and cacao nibs are completely optional. I did the first version without either and the second version with just vanilla beans. I just kind of felt like adding the cacao nibs this time around. In using both of those, I put them in a vacuum sealed mason jar with some vodka to steep for a week or two before them dumping the vodka and beans/nibs into the beer. Then I left it for at least another week before bottling. The vanilla isn't super present, because it mostly serves to accentuate the chocolate flavors.
Anyway, I really like it and I think you might too.
View attachment Back To School Porter.pdf
Brewer: Signpost
Style: Robust Porter
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 6.78 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.070 SG
Estimated Color: 32.7 SRM
Estimated IBU: 40.8 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 85.7 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 72.7 %
1 lbs 4.0 oz Brown Malt (65.0 SRM) Grain 2 9.1 %
1 lbs 4.0 oz Munich Malt (9.0 SRM) Grain 3 9.1 %
8.0 oz Special B Malt (180.0 SRM) Grain 5 3.6 %
12.0 oz Chocolate Malt (450.0 SRM) Grain 4 5.5 %
0.70 oz Calypso [15.30 %] - Boil 60.0 min Hop 6 30.4 IBUs
1.00 oz Legacy [10.20 %] - Boil 10.0 min Hop 9 10.5 IBUs
1.0 pkg West Yorkshire Ale (Wyeast Labs #1469) Yeast 10 -
0.50 tsp Yeast Nutrient (Boil 15.0 mins) Other 8 -
1.00 tsp Irish Moss (Boil 15.0 mins) Fining 7 -
3.00 Items Vanilla Bean (Secondary 14.0 days) Flavor 11 -
4.00 oz Cacao nibs (Secondary 14.0 days) Flavor 12 -
Mash Schedule: Infusion, Medium Body
Total Grain Weight: 13 lbs 12.0 oz
----------------------------
Mash In Add 16.50 qt of water at 168.7 F 156.0 F 60 min
Mash Out Add 9.63 qt of water at 197.6 F 170.0 F 10 min
This is the 3rd iteration of this beer. I've fine tuned it to my own tastes. I really enjoy it, and have gotten good feedback from some friends. No competition entries, because the only competitions I know of around me are during the summer and I usually have brewed it in the fall. None of it lasts to be entered in a summer competition.
The vanilla and cacao nibs are completely optional. I did the first version without either and the second version with just vanilla beans. I just kind of felt like adding the cacao nibs this time around. In using both of those, I put them in a vacuum sealed mason jar with some vodka to steep for a week or two before them dumping the vodka and beans/nibs into the beer. Then I left it for at least another week before bottling. The vanilla isn't super present, because it mostly serves to accentuate the chocolate flavors.
Anyway, I really like it and I think you might too.
View attachment Back To School Porter.pdf
