Christmas Chocolate Porter (with vanilla and cinnamon)

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joshesmusica

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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
----------------------------
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.
 
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joshesmusica

joshesmusica

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I also forgot to say that I was planning to leave it the fermenter for 2 weeks then just throw the vanilla in, then after another week throw in the cocoa nibs and cinnamon for a week, then bottle. But I'm wondering if anybody has tested the difference in flavor extraction between a tincture and just throwing them in the fermenter?
 

m00ps

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I've never actually tried a tincture before. I just like adding stuff into the fermentor. Its worked for me with nibs, vanilla, peppers, citrus, cinnamon sticks, other spices...

5 cinnamon sticks should be pretty good. I've used 6 in a mexican hot chocolate stout and it turned out well.
 

m00ps

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Not really, I think the grain bill looks fine. Not too much crystal which si good cause the spices will probably give it more perceived sweetness. I put my spices in a winter warmer style though. But the amount of roasted malts looks good to get it into porter territory. You maybe could up the flaked barley or mash higher for more body
 
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