Chocolate porter - Beer Recipe - Brewer's Friend

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Chocolate porter

279 calories 27.5 g 568.261 ml
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 90 min
Batch Size: 19.5 liters (fermentor volume)
Pre Boil Size: 25.76 liters
Post Boil Size: 22.88 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Alibloke
Calories: 279 calories (Per 568.261ml)
Carbs: 27.5 g (Per 568.261ml)
Created: Friday October 16th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg GB - Maris Otter Pale Malt3.5 kg Maris Otter Pale Malt £ 1.44 / kg
£ 5.04 		38.6 2.25 76%
205 g Simpsons - Heritage Crystal205 g Heritage Crystal £ 2.66 / kg
£ 0.55 		32 66 4.5%
400 g United Kingdom - Chocolate400 g Chocolate £ 2.64 / kg
£ 1.06 		34 425 8.7%
200 g United Kingdom - Brown200 g Brown £ 2.64 / kg
£ 0.53 		32 65 4.3%
100 g United Kingdom - Oat Malt100 g Oat Malt 28 2 2.2%
200 g Weyermann - Chocolate Rye200 g Chocolate Rye £ 3.60 / kg
£ 0.72 		29.9 240 4.3%
4,605 g / £ 7.89
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Magnum25 g Magnum Hops £ 0.03 / g
£ 0.78 		Pellet 9.7 Boil 90 min 34.79 55.6%
20 g Goldings20 g Goldings Hops £ 40.32 / kg
£ 0.81 		Pellet 4.1 Boil 10 min 3.99 44.4%
45 g / £ 1.59
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Table Salt Water Agt Mash 0 min.
5 g Irish Moss Fining Boil 15 min.
2.50 g Wyeast - Beer Nutrient Other Primary 0 min.
9 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
38 12 39.5 60.6 14 135
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.8 L Strike 72 °C 67 °C 60 min
10.44 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 4.3 L/kg
Starting Grain Temp: 11 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.3 L/kg 19.8
Mash volume with grains 22.8
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 14 L) 11.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.3 L) 25.8
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 19.5 L) 22.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.9 L) 19.5
Total: 31.3  
Equipment Profile Used: System Default
"Chocolate porter" Robust Porter beer recipe by Alibloke. All Grain, ABV 5.37%, IBU 38.78, SRM 37.06, Fermentables: (Maris Otter Pale Malt, Heritage Crystal, Chocolate, Brown, Oat Malt, Chocolate Rye) Hops: (Magnum, Goldings) Other: (Table Salt, Irish Moss, Beer Nutrient, Phosphoric acid)
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  • Last Updated: 2021-01-21 15:22 UTC