Recipe Name: GCC Porter
URL: https://www.mibrewsupply.com/recipe/gcc-porter
Type: All Grain
Style: American Porter

Notes: Imperial German Chocolate Cake Porter (Porter with Coconut, Pecan, Coffee, Vanilla and Chocolate). 
Cocoa Nibs soak in vodka for 2 weeks, add mix two days before transfer to keg. Add pecan, vanilla, cold brew coffee and coconut to keg upon transfer.
Campden Tablet.  (5.2 stabilizer at mash) 8 grams of each: Calcium Chloride, Epsom Salt, Baking Soda. Gets water to: Ca - 88     Mg - 28      Na - 65     Cl - 120      SO4 - 100  
2 dry yeast packets bloomed with nutrient. 
Dextrose, Yeast Nutrient and Wirfloc Tablet@ 15 mins

Batch Size: 5.00 Gallons
Boil Length: 90 Minutes
OG: 1.103
FG: 1.021
ABV: 10.8%
IBU: 47
SRM: 57

Fermentables
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15.00lb Maris Otter (UK) - Mash
2.00lb Chocolate (US) - Mash
1.25lb Caramel Munich 60L (US) - Mash
1.00lb Carapils (US) - Mash
1.00lb Corn Sugar - Dextrose () - Mash
0.75lb Caramel/Crystal 90L (US) - Mash
0.25lb Black Malt (Black Patent) (US) - Mash

Hops
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1.00oz Nugget - Boil - 90 Minute(s) (33.88 IBU)
1.00oz Willamette - Boil - 15 Minute(s) (6.83 IBU)
1.00oz Crystal - Boil - 15 Minute(s) (6.15 IBU)

Yeast
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Safale US-05 Dry Beer Yeast
Safale US-05 Dry Beer Yeast

Other
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Mash Schedule
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156F for 60 Minutes

Fermentation Schedule
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63F for 2 Week(s)