Black Forest Gateau Porter - Beer Recipe - Brewer's Friend

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Black Forest Gateau Porter

220 calories 24.2 g 330 ml
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Beer Stats
Method: Extract
Style: Robust Porter
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 60 liters
Post Boil Size: 54 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 220 calories (Per 330ml)
Carbs: 24.2 g (Per 330ml)
Created: Wednesday November 11th 2020
1.071
1.020
6.7%
40.3
39.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg United Kingdom - Maris Otter Pale10 kg Maris Otter Pale 38 3.75 44.6%
0.50 kg United Kingdom - Crystal 60L0.5 kg Crystal 60L 34 60 2.2%
2 kg Rolled Oats2 kg Rolled Oats 33 2.2 8.9%
1 kg American - Carapils (Dextrine Malt)1 kg Carapils (Dextrine Malt) 33 1.8 4.5%
3 kg Cherry3 kg Cherry - (late fermenter addition) 6.3 0 13.4%
1 kg Blackberry1 kg Blackberry - (late fermenter addition) 3.6 0 4.5%
1 kg Strawberry1 kg Strawberry - (late fermenter addition) 3.15 0 4.5%
1 kg Raspberry1 kg Raspberry - (late fermenter addition) 3.15 0 4.5%
1.50 kg Liquid Malt Extract - Light1.5 kg Liquid Malt Extract - Light - (late mash tun addition) 35 4 6.7%
21 kg / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 kg United Kingdom - Chocolate1 kg Chocolate 34 425 4.5%
0.40 kg Weyermann - Carafa Special Type III0.4 kg Carafa Special Type III 29.9 525 1.8%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
62 g Magnum62 g Magnum Hops Leaf/Whole 15 Boil 60 min 40.3 100%
62 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
2 g Magnesium Chloride Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
1.20 g Lactic acid Water Agt Sparge 1 hr.
1 each Protofloc Water Agt Mash 0 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 302 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
55 L Fly Sparge 74 °C 70 °C 60 min
mash out Temperature 70 °C 78 °C --
23 L Sparge 78 °C 78 °C --
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.01 L. Suggest reducing initial water volume to 45.4 L and adding 10.61 L sparge/top-off.  
Heat water added to kettle (equipment estimates 69.8 L) 73.8
Mash volume with grains (equipment estimates 69.8 L) 83.7
Grain absorption losses (steeping) -14.9
Volume increase from sugar/extract (early additions) 1.1
Pre boil volume (equipment estimates 56 L) 60
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 50 L) 54
Going into fermentor (equipment estimates 54 L) 50
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 73.8  
Equipment Profile Used: System Default
 
Notes

Tonka Beans and morello cherries will be soaked in Kirsch and added to the secondary fermenter.

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  • Last Updated: 2020-11-11 23:19 UTC