American Porter Recipe - Dr. Vipers Bounty Porter

Recipe Info

Recipe Image

Dr. Vipers Bounty Porter

by on
All Grain + Extract
24 Liter(s)
29 Liter(s)
60 min
78%
First brewed 1st November 2020

This recipe was cloned from Dr. Vipers Marathon Porter.

Fermentables

34% - Maris Otter Pale - UK
2
38
3
Mash
17% - Munich - UK
1
37
9
Mash
9% - Vienna - DE
0.5
37
4
Mash
13% - Chocolate Malt - US
0.75
34
350
Mash
3% - Corn Sugar (Dextrose) - US
0.2
46
0
Late
5% - Flaked Barley - US
0.3
32
2
Mash
2% - Flaked Oats - US
0.1
37
1
Mash
9% - Dry Malt Extract - Amber
0.5
42
10
Extract
9% - Maltodextrin - US
0.5
39
0
Late

Hops

Amarillo
35
Leaf
Boil
50 min(s)
9
25.5

Yeast

Mangrove Jack's M44 - US West Coast yeast
85%

Other Stuff

Cacao nibs
125
g
Boil
Coconut Slices - roasted
100
g
Boil
Coconut - Desiccated and roasted
400
g
Boil
Chocolate Flavour
30
ml
Primary
Toasted Coconut from Grape Tree
200
g
Secondary

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 in at start.
3.
Dry malts added after 10 min boil. C. Nibs added for 20 mins boil plus coconut slices
4.
Malt extract powder added for 20 min boil
5.
Hops and coconut slices boiled for 15 mins with hops then all taken out of boil
6.
400gms of roasted desicated coconut added to hop spider boiled for 15 mins then left
7.
Chilled. Pure Brew added with Yeast at 18C SG1.064
8.
Fermenting well 24 hrs after pitching.
9.
Five days after brewing fermenting well SG1.024 Toasted Coconut added in muslin bag.
10.
3 days later racked SG1.020

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Dr. Vipers Bounty Porter
American Porter
  • 24.00 Gallons Liters Batch Size
  • 29.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.063 OG
  • 1.010 FG
  • 25.5 IBU (tinseth) Bitterness
  • 0.40 BG:GU
  • 35.5° SRM Color
  • 78% Efficiency
  • 7.0% ABV Alcohol
  • 212 per 12oz Calories
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