Chocolate Cherry Porter - Beer Recipe - Brewer's Friend

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Chocolate Cherry Porter

214 calories 25 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 75 min
Batch Size: 3 gallons (ending kettle volume)
Pre Boil Size: 4.08 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 214 calories (Per 12oz)
Carbs: 25 g (Per 12oz)
Created: Saturday May 23rd 2020
1.064
1.020
5.7%
29.9
26.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb United Kingdom - Maris Otter Pale5.5 lb Maris Otter Pale 38 3.75 49.3%
0.50 lb Crisp Malting - Pale Chocolate0.5 lb Pale Chocolate 32.7 220 4.5%
0.50 lb Simpsons - Crystal Light 0.5 lb Crystal Light 33.1 38.03 4.5%
0.50 lb Bairds - Vienna Malt0.5 lb Vienna Malt 37 3.5 4.5%
2.50 oz United Kingdom - Chocolate2.5 oz Chocolate 34 425 1.4%
0.25 lb Weyermann - Chocolate Rye0.25 lb Chocolate Rye 29.9 240 2.2%
3.75 lb Cherry, dark sweet3.75 lb Cherry, dark sweet - (late fermenter addition) 6.4 0 33.6%
11.16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 45 min 29.91 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.73 tsp Chalk Water Agt Mash 1 hr.
0.15 tsp Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.18 tsp Gypsum Water Agt Mash 1 hr.
0.18 tsp Baking Soda Water Agt Mash 1 hr.
3.75 lb Cherries Flavor Secondary 14 days
2.25 oz Cocao Nibs Flavor Secondary 14 days
1 each Vanilla Bean Flavor Secondary 14 days
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 62 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.7 oz       Temp: 68 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.89 qt First Mash Strike 173 °F 158 °F 60 min
4 qt Mash out Strike 212 °F 173 °F 15 min
1 gal Sparge Fly Sparge 150 °F 150 °F --
Starting Mash Thickness: 1.2 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 2.22 8.9  
Mash volume with grains 2.81 11.3  
Grain absorption losses -0.93 -3.7  
Remaining sparge water volume 3.03 12.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.91 g | 19.7 qt) 4.08 16.3  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 2.17 g | 8.7 qt) 3 12  
Estimated amount in fermentor 3 12  
Total: 5.26 21
Equipment Profile Used: System Default
 
Notes

Aim for a really high mash temp: 156-158 to get more sweetness out of the grains.

Create tincture 2 days before adding: Add cacoa nibs and vanilla plus 8oz vodka to sterilized jar and let sit. This sanitizes and makes sure to totally pull out the flavor of them. (This will create a super concentrated flavor. It will create 6 oz liquid. Add 1-2 oz at first, then a bit more if needed.) 1 oz adds about 0.15% to ABV

When adding the cherries- use frozen ones, but soak them in vodka, too?

4 gallons of mashing water at at least 174 degrees- maybe try 180-182 and add cold water if needed.
6 qts boiling for mash out. This will total 5.5 gallons.

Use 1.75 more gallon for Sparging. (Grain will probably absorb around 4-5qts.) Sparge enough water to hit 6.5 for boil

Went with 30L Crystal malt- trying to get a bit more sweetness but not super sweet.

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  • Last Updated: 2021-02-07 02:01 UTC