Chocolate Porter - Beer Recipe - Brewer's Friend

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Chocolate Porter

200 calories 22.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.35 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 74% (brew house)
Source: HBB
Hop Utilization: 95%
Calories: 200 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Saturday July 10th 2021
1.060
1.018
5.5%
27.5
36.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb US - Pale 2-Row10 lb Pale 2-Row 37 1.8 86%
1 lb United Kingdom - Chocolate1 lb United Kingdom - Chocolate 34 425 8.6%
0.50 lb Belgian - Special B0.5 lb Belgian - Special B 34 115 4.3%
2 oz American - Black Malt2 oz American - Black Malt 28 500 1.1%
11.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Warrior0.5 oz Warrior Hops Leaf/Whole 16 Boil 60 min 25.18 50%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 2.35 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Cocao Nibs Flavor Mash 1 hr.
4 oz Cocao Nibs Flavor Boil 1 hr.
2 oz Cocao Nibs Flavor Primary 0 min.
8 g Chalk Water Agt Mash 1 hr.
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
1 g Magnesium Chloride Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
9.70 ml Phosphoric acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 6.84 psi       Temp: 40 °F       CO2 Level: 2 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 at mash thickness of 2 qt/lb 5.81 23.3  
Mash volume with grains 6.74 27  
Grain absorption losses -1.45 -5.8  
Remaining sparge water volume (equipment estimates 2.68 g | 10.7 qt) 2.39 9.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.79 g | 27.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.35 21.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.35 g | 21.4 qt) 5.25 21  
Total: 8.2 32.8
Equipment Profile Used: System Default
"Chocolate Porter" Dark Mild beer recipe by HBB. All Grain, ABV 5.5%, IBU 27.53, SRM 36.85, Fermentables: (Pale 2-Row, United Kingdom - Chocolate, Belgian - Special B, American - Black Malt) Hops: (Warrior, Hallertau Mittelfruh) Other: (Cocao Nibs, Chalk, Calcium Chloride (anhydrous), Gypsum, Magnesium Chloride, Baking Soda, Phosphoric acid)
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  • Last Updated: 2021-07-11 15:11 UTC