Thin Mint Chocolate Porter

Partial Mash Recipe

Submitted By: Dibbs (Shared)
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Brewer: Chris Dibble
Batch Size: 5.50 galStyle: American Porter (20A)
Boil Size: 7.65 galStyle Guide: BJCP 2015
Color: 31.1 SRMEquipment: DIbbs SS Brewing Tech 15 Gallon Brew Pot 10 Gallon Mash Tun
Bitterness: 34.3 IBUsBoil Time: 60 min
Est OG: 1.063 (15.5° P)Mash Profile: BIAB, Full Body
Est FG: 1.017 SG (4.4° P)Fermentation: Ale, Two Stage
ABV: 6.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
7.20 gal Zypher Hills Spring Water Water 1
8.00 oz Brown Malt (65.0 SRM) Grain 2
8.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
8.00 oz Chocolate Malt (Bairds) (500.0 SRM) Grain 4
4.00 oz Black (Patent) Malt (500.0 SRM) Grain 5
8 lbs Pale Liquid Extract (8.0 SRM) Extract 6
1.00 oz Northern Brewer [8.5%] - Boil 60 min Hops 7
8.00 oz DME Golden Light (Briess) [Boil for 15 min] (4.0 SRM) Dry Extract 8
1.00 oz Willamette [5.5%] - Boil 15 min Hops 9
1 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 10
8.00 oz Cocoa Nibs (Primary 5 days) Misc 11
4.00 Vanilla Beans (Secondary 10 days) Misc 12
1.00 Mint Extract (Bottling 0 min) Misc 13
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