American Porter Recipe - Dr. Vipers Fruit and Nut Porter

Recipe Info

Recipe Image

Dr. Vipers Fruit and Nut Porter

by on
All Grain + Extract
22 Liter(s)
27 Liter(s)
60 min
80%
First brewed 30th Jan 2021

This recipe was cloned from Dr. Vipers Marathon Porter.

Fermentables

59% - Munich - UK
3.5
37
9
Mash
5% - Dark Chocolate - US
0.3
29
420
Mash
8% - Extra Dark Crystal 160L - UK
0.5
33
160
Mash
8% - Smoked Malt - DE
0.5
37
3
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

Enigma
22
Leaf
Boil
15 min(s)
16.9
16.5
Cascade
15
Pellet
Boil
60 min(s)
5.8
8.6

Yeast

Wyeast London Ale III 1318
70%

Other Stuff

Cacao nibs
125
g
Boil
Hazelnut syrup
0.5
l
Boil
Fruit pudding flavour
35
ml
Boil
Peanut Butter powder
100
g
Boil
Almond Powder
100
g
Boil
Blueberry Juice
1
l
Boil
Toasted Coconut
200
g
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Mashed at 68C 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 hazelnut syrup
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 Fruit and Nut Porter
American Porter
  • 22.00 Gallons Liters Batch Size
  • 27.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.068 OG
  • 1.020 FG
  • 25.1 IBU (tinseth) Bitterness
  • 0.37 BG:GU
  • 34.0° SRM Color
  • 80% Efficiency
  • 6.1% ABV Alcohol
  • 231 per 12oz Calories
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