Chocolate Porter 13C - Beer Recipe - Brewer's Friend

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Chocolate Porter 13C

184 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 33.5 liters
Post Boil Size: 27.5 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Paiboon Limratanamongkol
Calories: 184 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Wednesday July 7th 2021
1.056
1.011
5.9%
23.1
29.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Thomas Fawcett - Maris Otter Pale Ale Malt5 lb Maris Otter Pale Ale Malt 38 2.65 45.5%
3 lb Weyermann - Barke Munich Malt3 lb Barke Munich Malt 37 8 27.3%
1 lb Thomas Fawcett - Pale Chocolate Malt1 lb Pale Chocolate Malt 32.2 230 9.1%
2 lb Thomas Fawcett - Crystal Malt2 lb Crystal Malt 33 61 18.2%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 6.4 Boil 30 min 19.36 50%
1 oz Willamette1 oz Willamette Hops Pellet 4.8 Boil 5 min 3.77 50%
2 oz / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 128.5 g       Temp: 20 °C       CO2 Level: 2.4 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.97 L Start heat water at 71C Strike 71 °C 67 °C 60 min
16 L Sparge -- 71 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 35 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15
Mash volume with grains 18.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 15.9 L) 24.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25 L) 33.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 19 L) 27.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 27.5 L) 19
Total: 39.4  
Equipment Profile Used: System Default
 
Notes

(Pale Malt) Maris Otter Pale Ale Malt (Thomas Fawcett)(1 lbs)
Munich Malt (Thomas Fawcett)(1 lbs) L :8.8-11.8
Pale Chocolate Malt (Thomas Fawcett)(1 lbs) L : 210 - 259
Crystal Malt (Thomas Fawcett)(1 lbs) L : 56.7-66.1

East Kent Goldings Hops (1oz) Alpha acid : 6.4%

Willamette Hops (1oz) Alpha acid: 4.8 %

Lallemand Danstar - Nottingham

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  • Last Updated: 2021-07-07 01:38 UTC