Chocolate Porter - Beer Recipe - Brewer's Friend

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Chocolate Porter

213 calories 23.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Christopher Pence
Calories: 213 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
Created: Saturday October 24th 2020
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1.064
1.018
6.1%
30.9
40.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb US - Pale 2-Row10 lb Pale 2-Row 37 1.8 78.4%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 7.8%
1 lb American - Chocolate1 lb Chocolate 29 350 7.8%
0.25 lb American - Black Malt0.25 lb Black Malt 28 500 2%
0.25 lb German - Carafa I0.25 lb Carafa I 32 340 2%
0.25 lb Lactose (Milk Sugar)0.25 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 2%
12.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz El Dorado0.5 oz El Dorado Hops Pellet 15.7 Boil 60 min 26.61 50%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 10 min 4.3 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Cocoa Nibs Flavor Secondary 0 min.
3.50 g Gypsum Water Agt Mash 1 hr.
0.85 ml Lactic acid Water Agt Mash 1 hr.
4.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - British Ale I OYL-006
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
5 gal Strike 164 °F 154 °F 60 min
3 gal Sparge -- 170 °F --
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 4.38 17.5  
Mash volume with grains 5.38 21.5  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 3.96 g | 15.8 qt) 3.44 13.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.52 g | 26.1 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5 20  
Total: 7.81 31.3
Equipment Profile Used: System Default
"Chocolate Porter" American Porter beer recipe by Christopher Pence. All Grain, ABV 6.12%, IBU 30.92, SRM 40.63, Fermentables: (Pale 2-Row, Caramel / Crystal 40L, Chocolate, Black Malt, Carafa I, Lactose (Milk Sugar)) Hops: (El Dorado, Cascade) Other: (Cocoa Nibs, Gypsum, Lactic acid, Calcium Chloride (dihydrate), Baking Soda)
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  • Last Updated: 2023-09-17 10:32 UTC