Morning to one and all!
After a late start I decided to whack on a brew to take to my mums during the festive period, using my standard porter recipe I'm going to have a second attempt and making it into a chocolate and vanilla version (hopefully without injecting it full of videne!).
Having almost forgotten it was Armistice Day today I was ready to mash in at 11:00 am, so a rather fitting name for the brew, recipe is same as always:
Eleventh Hour
Brown Porter
Recipe Specs
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Batch Size (L): 23.0
Total Grain (kg): 5.000
Total Hops (g): 28.00
Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.98 %
Colour (SRM): 27.9 (EBC): 55.0
Bitterness (IBU): 34.9 (Tinseth)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60
Grain Bill
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3.600 kg Maris Otter Malt (72%)
0.600 kg Brown Malt (12%)
0.350 kg Crystal Rye (7%)
0.250 kg Carafa I malt (5%)
0.200 kg Torrified Wheat (4%)
Hop Bill
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28.0 g Magnum Leaf (12.8% Alpha) @ 60 Minutes (Boil) (1.2 g/L)
Misc Bill
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125.0 g Cocoa Nibs for 28 Days (Cask)
2 Madagascan Vanilla Pods for 28 Days (Cask)
Single step Infusion at 65°C for 90 Minutes.
Fermented at 21°C with Danstar Nottingham
Recipe Generated with BrewMate
Was a little miffed at having to use Nottingham but it's all I have in at the moment.