Et forsøk på å bruke vaniljestang og cacaonibs i sprit til å sette smak på en porter.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 25 L |
60 min |
36.1 IBUs |
59.7 EBC |
1.057 |
1.012 |
6.0 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| American Porter |
20 A |
1.05 - 1.07 |
1.012 - 1.018 |
25 - 50 |
43.3 - 78.8 |
2.3 - 2.9 |
4.8 - 6.5 % |
Fermentables
| Name |
Amount |
% |
| CHÂTEAU PALE ALE |
4.5 kg |
70.31 |
| CHÂTEAU BISCUIT® |
1 kg |
15.63 |
| CHÂTEAU CRYSTAL® |
500 g |
7.81 |
| CHÂTEAU CHOCOLAT |
400 g |
6.25 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Simcoe |
25 g |
60 min |
Boil |
Pellet |
13.8 |
| Centennial |
15 g |
5 min |
Boil |
Pellet |
9.7 |
| Simcoe |
15 g |
5 min |
Boil |
Pellet |
13.8 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Whirlfloc Tablet |
0.50 Items |
15 min |
Boil |
Fining |
| Cacao Nibs |
80.00 g |
10 days |
Primary |
Flavor |
| Vanilla Beans |
1.00 Items |
10 days |
Primary |
Flavor |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Safale American (US-05) |
DCL/Fermentis |
77% |
15°C - 23.89°C |
Mash
| Step |
Temperature |
Time |
| Mash In |
66°C |
60 min |
| Mash Out |
76°C |
10 min |
Fermentation
| Step |
Time |
Temperature |
| Primary |
14 days |
20°C |
| Aging |
28 days |
12°C |