American Porter Recipe - Dr. Vipers Marathon Porter

Recipe Info

Recipe Image

Dr. Vipers Marathon Porter

by on
All Grain + Extract
22 Liter(s)
27 Liter(s)
60 min
70%
First brewed 1st December 2020

This recipe was cloned from Clone Of Chocolate Peanut Butter Porter.

Fermentables

25% - Floor-Malted Bohemian Wheat - DE
1.5
38
1
Mash
16% - Lager Malt - UK
1
38
2
Mash
16% - Munich - UK
1
37
9
Mash
16% - Vienna - DE
1
37
4
Mash
7% - Chocolate Malt - US
0.4
34
350
Mash
2% - Chocolate Wheat Malt - DE
0.1
33
400
Mash
5% - Flaked Barley - US
0.3
32
2
Mash
2% - Flaked Oats - US
0.1
37
1
Mash
8% - Dry Malt Extract - Amber
0.5
42
10
Extract
3% - Maltodextrin - US
0.2
39
0
Late

Hops

Target
20
Pellet
Boil
60 min(s)
11
22.4
Amarillo
20
Leaf
Boil
15 min(s)
9
8.3

Yeast

Wyeast London Ale III 1318
75%

Other Stuff

Cacao nibs
125
g
Boil
Peanut Butter powder
280
g
Mash

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Mashed at 65C for 1 hour then up to 75C for 10 mins mash out
2.
Sparged with water at at 77C then on to boil Hops added as above
3.
C. Nibs added for 20 mins boil
4.
Malt extract powder added to fermenter for 20 min boil
5.
180gms of Peanut Butter powder & 45mls Toffee flavouring added @ last 10min boil.
6.
Chilled. Pure Brew added with Yeast at 20C
7.
Fermenting well 12 hrs after pitching.
8.
Racked 2nd Oct. 100gms powdered PB made up with water & chocolate flavour SG1.024
9.
Still fermenting slowly in the cellar on 20th October.
10.
Cold crashed on 5th November for 3 days.
11.
Bottled with 45gms brewing sugar and 5 Herms. SG1.018

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Dr. Vipers Marathon Porter
American Porter
  • 22.00 Gallons Liters Batch Size
  • 27.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.064 OG
  • 1.016 FG
  • 30.7 IBU (tinseth) Bitterness
  • 0.48 BG:GU
  • 29.8° SRM Color
  • 70% Efficiency
  • 6.2% ABV Alcohol
  • 216 per 12oz Calories
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