Chocolate Porter - Beer Recipe - Brewer's Friend

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Chocolate Porter

169 calories 18.4 g 12 oz
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Beer Stats
Method: BIAB
Style: English Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.66 gallons
Post Boil Size: 5.79 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 96%
Calories: 169 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Monday November 30th 2020
1.051
1.014
4.9%
27.2
26.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Muntons - Maris Otter8 lb Maris Otter 38 2.3 76.2%
1 lb United Kingdom - Brown1 lb Brown 32 65 9.5%
0.50 lb Flaked Rye0.5 lb Flaked Rye 36 2.8 4.8%
0.50 lb German - Chocolate Wheat0.5 lb Chocolate Wheat 31 413 4.8%
0.50 lb United Kingdom - Chocolate0.5 lb Chocolate 34 425 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Cascade0.7 oz Cascade Hops Pellet 7 Boil 60 min 17.16 66.7%
0.35 oz Perle0.35 oz Perle Hops Pellet 8.2 Boil 60 min 10.05 33.3%
1.05 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11 g Chalk Water Agt Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2.70 g Baking Soda Water Agt Mash 1 hr.
10 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
64.4 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.1 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.6 g | 34.4 qt) 8.22 32.9  
Mash volume with grains (equipment estimates 9.44 g | 37.8 qt) 9.06 36.3  
Grain absorption losses -1.31 -5.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.66 26.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.79 23.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.79 g | 23.2 qt) 5.5 22  
Total: 8.22 32.9
Equipment Profile Used: System Default
"Chocolate Porter" English Porter beer recipe by Brewer #333586. BIAB, ABV 4.85%, IBU 27.21, SRM 26.72, Fermentables: (Maris Otter, Brown, Flaked Rye, Chocolate Wheat, Chocolate) Hops: (Cascade, Perle) Other: (Chalk, Calcium Chloride (dihydrate), Epsom Salt, Baking Soda, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2020-12-27 19:14 UTC