Cocoa Jamboo (Oak Aged Baltic Porter) - Beer Recipe - Brewer's Friend

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Cocoa Jamboo (Oak Aged Baltic Porter)

289 calories 29.4 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Post Boil Size: 22.7 liters
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Raúl Recinos
Calories: 289 calories (Per 330ml)
Carbs: 29.4 g (Per 330ml)
Created: Monday April 26th 2021
1.093
1.023
9.1%
36.3
37.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb US - Pale 2-Row12 lb Pale 2-Row 37 1.8 59.7%
3 lb Munich3 lb Munich 37 6 14.9%
2 lb American - Vienna2 lb Vienna 35 4 10%
0.90 lb American - CaraCrystal Wheat Malt0.9 lb CaraCrystal Wheat Malt 34 55 4.5%
0.70 lb American - Chocolate0.7 lb Chocolate 29 350 3.5%
0.50 lb American - Black Malt0.5 lb Black Malt 28 500 2.5%
1 lb American - Wheat1 lb Wheat 38 1.8 5%
20.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Northern Brewer1.5 oz Northern Brewer Hops Leaf/Whole 7.8 Boil 60 min 29.62 50%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4 Boil 15 min 5.53 33.3%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 4 Boil 5 min 1.11 16.7%
3 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 162 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 13.7
Mash volume with grains 19.7
Grain absorption losses -9.1
Remaining sparge water volume (equipment estimates 26.1 L) 24.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.8 L) 28.4
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 20.8 L) 22.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.7 L) 20.8
Total: 38.4  
Equipment Profile Used: System Default
 
Notes

1 lb Cocoa nibs:

  • 0.5 lb Mash
  • 0.5 lb Post fermentation (12 hr)

    1) 1 oz oak chips (Light Toast) + 0.5 oz oak chips (Medium Toast) + 100 mL Coffee liqueur ( Age for 1 month)

    2) 1.3 oz oak chips (Light Toast) + 0.7 oz oak chips (Medium Toast) + 150 mL Coffee liqueur

    Step 1 + 2 age for 1.5 months. ABV reach 10% aprox.
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  • Last Updated: 2021-05-14 15:50 UTC