Chocolate Vanilla Stout
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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12-A Porter, Brown Porter
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Min OG:
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1.040
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Max OG:
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1.052
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|
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Min IBU:
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18
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Max IBU:
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35
|
|
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Min Clr:
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20
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Max Clr:
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30
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Color in SRM, Lovibond
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Batch Size (Gal):
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11.00
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Wort Size (Gal):
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11.00
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Total Grain (Lbs):
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23.26
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|
|
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Anticipated OG:
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1.051
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Plato:
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12.67
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Anticipated SRM:
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41.9
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|
|
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Anticipated IBU:
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21.8
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Brewhouse Efficiency:
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70
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%
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|
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Wort Boil Time:
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75
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Minutes
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|
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Evaporation Rate:
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1.00
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Gallons Per Hour
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|
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Pre-Boil Wort Size:
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12.25
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Gal
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|
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Pre-Boil Gravity:
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1.046
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SG
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11.43 Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
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%
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Amount
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Name
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Origin
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Potential
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SRM
|
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68.8
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16.00 lbs.
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Pale Malt(2-row)
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America
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1.036
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2
|
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17.2
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4.00 lbs.
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Caramel Pils Malt
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Belgium
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1.034
|
2
|
|
8.6
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2.00 lbs.
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Roasted Barley
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America
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1.028
|
450
|
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4.3
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1.00 lbs.
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Chocolate Malt
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America
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1.029
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350
|
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1.1
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0.26 lbs.
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Black Patent Malt
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America
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1.028
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525
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
|
|
0.50 oz.
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Nugget
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Pellet
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13.00
|
15.4
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75 min
|
|
0.50 oz.
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Perle
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Pellet
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8.25
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4.7
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30 min
|
|
1.00 oz.
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Tettnanger
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Pellet
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4.50
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1.7
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5 min
|
|
2.00 oz.
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Goldings - E.K.
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Plug
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4.75
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0.0
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Dry Hop
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Amount
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Name
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Type
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Time
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8.00 Unit(s)
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Vanilla Bean
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Spice
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0 Days(boil)
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0.50 Oz
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Irish Moss
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Fining
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15 Min.(boil)
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White Labs WLP001 California Ale
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Profile:
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|
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Profile known for:
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|
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Calcium(Ca):
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0.0 ppm
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Magnesium(Mg):
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0.0 ppm
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Sodium(Na):
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0.0 ppm
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Sulfate(SO4):
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0.0 ppm
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Chloride(Cl):
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0.0 ppm
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biCarbonate(HCO3):
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0.0 ppm
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pH:
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0.00
|
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Mash Type:
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Single Step
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|
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Grain Lbs:
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23.26
|
|
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Water Qts:
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10.63
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Before Additional Infusions
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Water Gal:
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2.66
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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0.46
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Before Additional Infusions
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|
Rest
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Temp
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Time
|
|
Saccharification Rest:
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154
|
60 Min
|
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Mash-out Rest:
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168
|
10 Min
|
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Sparge:
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170
|
30 Min
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Total Mash Volume Gal: 4.52 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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Add vanilla beans to secondary after soaking in white rum.
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Generated with ProMash Brewing Software |