Rangers Chocolate Vanilla Porter (Actual)

All Grain Recipe

Submitted By: lancetay (Shared)
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Brewer: Colaboration Lance Taylor & Greg Scratchley
Batch Size: 10.30 galStyle: American Porter (20A)
Boil Size: 12.05 galStyle Guide: BJCP 2015
Color: 35.2 SRMEquipment: * Ranger's Brewing (10 G Igloo)
Bitterness: 28.1 IBUsBoil Time: 60 min
Est OG: 1.061 (14.9° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, Two Stage
ABV: 6.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
15 lbs 6.92 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs 13.86 oz Chocolate Malt Light / Pale (225.0 SRM) Grain 2
1 lbs 10.74 oz Brown Malt (65.0 SRM) Grain 3
1 lbs 1.64 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 4
1 lbs 0.65 oz Coffee Malt (150.0 SRM) Grain 5
8.99 oz Barley, Flaked (Briess) (1.7 SRM) Grain 6
1.06 oz Belma [10.4%] - Boil 60 min Hops 7
1.06 oz Belma [10.4%] - Boil 15 min Hops 8
1.00 Whirlfloc Tablet (Boil 15 min) Misc 9
1.06 oz Willamette [5.5%] - Boil 0 min Hops 10
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 11
2.00 Vanilla Bean Pod (Soaked In Rum 2 Weeks) (Secondary 0 min) Misc 12

Taste Notes

First running mash out was read at 1.093 60 min mash temp was 63.3C (145F). Added 7.5 Gallons @ 164 to Sparge. Was short 3 Gallons, had to top up the boil. Pre-Boil was 10.5 Gallons at 1.064 and after boil was 1.059.

Notes

Should have added two Whirfloc for this batch size.

This Recipe Has Not Been Rated

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