Chocolate Robust Porter - Beer Recipe - Brewer's Friend

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Chocolate Robust Porter

333 calories 32.6 g 12 oz
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Beer Stats
Method: BIAB
Style: American Porter
Boil Time: 90 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.082 (recipe based estimate)
Post Boil Gravity: 1.100 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 333 calories (Per 12oz)
Carbs: 32.6 g (Per 12oz)
Created: Thursday October 8th 2020
1.100
1.023
10.2%
12.5
43.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Munich Dark9.5 lb Munich Dark 37 15.5 56.7%
5.50 lb German - Pilsner5.5 lb Pilsner 38 1.6 32.8%
0.50 lb German - Carafa II0.5 lb Carafa II 32 425 3%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 3%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 1.5%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 3%
16.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 60 min 12.46 40%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 3.5 Boil 0 min 60%
2.50 oz / $ 0.00
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Brew Bag Steeping 156 °F 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.69 g | 34.8 qt) 7.84 31.4  
Mash volume with grains (equipment estimates 10.03 g | 40.1 qt) 9.18 36.7  
Grain absorption losses -2.09 -8.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.34 g | 25.4 qt) 5.5 22  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 4 g | 16 qt) 4.5 18  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 4.5 g | 18 qt) 4 16  
Total: 7.84 31.4
Equipment Profile Used: System Default
 
Notes

Pre-boil 6 gal water to 156 degrees. Mash in bag for 1hr at 150 degrees mash temp. Ensure 5.5 gal of wort. 90 minute boil add 1oz hops at 60 min. 1.5 oz at 15 min. Post gravity 1.1. Rehydrate yeast in 1 cup of sterile water. Ferment at 53 degrees stirring regularly after 5th day. add 1 oz of roasted cacao bean ( Roast on open foil for 3 min at 300 degrees, places in hop bag.) Continue fermenting for seven more days at 53 degrees. Co2 Vol 2-2.5 Age for 1 month or more.

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  • Last Updated: 2020-10-08 22:57 UTC