Frankenbrew - Cacao Creamy Porter - Beer Recipe - Brewer's Friend

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Frankenbrew - Cacao Creamy Porter

227 calories 24.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 227 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)
Created: Friday December 11th 2020
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Milk Chocolate Porter

by Rockley17

OG: 1.050 FG: 1.010 ABV: 5.3% IBU: 16

1.068
1.019
6.5%
18.6
36.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg US - Pale 2-Row4 kg Pale 2-Row 37 1.8 69.1%
500 g Belgian - Biscuit500 g Biscuit 35 23 8.6%
200 g United Kingdom - Coffee Malt200 g Coffee Malt 36 150 3.5%
400 g United Kingdom - Chocolate400 g Chocolate 34 425 6.9%
300 g American - Caramel / Crystal 120L300 g Caramel / Crystal 120L 33 120 5.2%
385 g Lactose (Milk Sugar)385 g Lactose (Milk Sugar) 41 1 6.7%
5,785 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Fuggles30 g Fuggles Hops Pellet 4.5 Boil 60 min 15.78 66.7%
15 g Willamette15 g Willamette Hops Pellet 4.5 Boil 10 min 2.86 33.3%
45 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Other Boil 15 min.
3 each CACAO NIBS Other Boil 10 min.
 
Yeast
Mangrove Jack - New World Strong Ale M42
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 83.1 g       Temp: 20 °C       CO2 Level: 1.9 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
19.98 L Strike 72 °C 67 °C 60 min
Starting Mash Thickness: 3.7 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 20
Mash volume with grains 23.5
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 14.8 L) 9.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 28.8 L) 23
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Going into fermentor 20
Total: 29  
Equipment Profile Used: System Default
"Frankenbrew - Cacao Creamy Porter" Brown Porter beer recipe by Tonibomboni. All Grain, ABV 6.48%, IBU 18.64, SRM 36.66, Fermentables: (Pale 2-Row, Biscuit, Coffee Malt, Chocolate, Caramel / Crystal 120L, Lactose (Milk Sugar)) Hops: (Fuggles, Willamette) Other: (Irish Moss, CACAO NIBS)
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  • Last Updated: 2021-02-16 16:07 UTC