Black Sheep of the Frozen North Chili Porter - Beer Recipe - Brewer's Friend

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Black Sheep of the Frozen North Chili Porter

215 calories 21.3 g 16 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.54 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 68% (brew house)
Hop Utilization: 99%
Calories: 215 calories (Per 16oz)
Carbs: 21.3 g (Per 16oz)
Created: Thursday February 11th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Crisp Malting - Finest Maris Otter10 lb Finest Maris Otter 36.8 2.4 66.7%
2 lb Crisp Malting - Brown Malt2 lb Brown Malt 32.7 65 13.3%
1 lb Bairds - Crystal Malt 1501 lb Crystal Malt 150 34 57 6.7%
1 lb Simpsons - Golden Naked Oats1 lb Golden Naked Oats 27 7 6.7%
8 oz Briess - Midnight Wheat Malt8 oz Midnight Wheat Malt 25 550 3.3%
8 oz Crisp Malting - Pale Chocolate8 oz Pale Chocolate 32.7 220 3.3%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Magnum0.75 oz Magnum Hops Pellet 15 Boil 60 min 37.98 100%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.75 tsp Baking Soda Water Agt Mash 1 hr.
2 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.75 tsp Gypsum Water Agt Mash 1 hr.
12 oz Lactose Flavor Boil 90 min.
3 each Sliced deseeded hot chili peppers Spice Boil 5 min.
8 oz Cocao Nibs Flavor Secondary 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 331 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.22 psi       Temp: 32 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.06 gal Strike 163 °F 152 °F 60 min
5.54 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.69 18.8  
Mash volume with grains 5.89 23.6  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 5.22 g | 20.9 qt) 4.98 19.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.78 g | 31.1 qt) 7.54 30.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.67 38.7
Equipment Profile Used: System Default
 
Notes


Several days before brew day, begin soaking the cocoa nibs in vodka, using just enough to cover the nibs. Cover and store at room temperature.

Transfer to secondary and add cocoa nibs along with the vodka. Allow for 3–5 days of contact time in order to extract the full flavor profile. After this, transfer beer to keg or bottle.

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  • Last Updated: 2024-11-11 03:54 UTC