Eleventh Hour Porter

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.

I could have let you have some special yeast if you wanted.

Sent from my SM-N910F using Tapatalk

It's basically the same as using Nottingham! Came in at 1.048 due to being 2L over volume otherwise it would have been around the 1.052 mark according to Brewmate.

Hello Kyle.

How did this turn out...........tasty?

I havnt done a porter yet

Dunno mate, it's still sitting in the cask ageing away, need to go and buy some cocoa nibs for when I tap it, that's when they will be added.

How do you sterelise the nibs before you add them? Or do you not bother Kyle?

Don't bother mate, same with the vanilla pods, just make sure everything else is sanitised and chuck them in.

Any tasting news Kyle?