Mint Chocolate Porter (Xmas Beer) - Beer Recipe - Brewer's Friend

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Mint Chocolate Porter (Xmas Beer)

182 calories 19 g 355 ml
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 29.14 liters
Post Boil Size: 25.15 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 92%
Calories: 182 calories (Per 355ml)
Carbs: 19 g (Per 355ml)
Created: Tuesday October 12th 2021
1.055
1.014
5.4%
40.9
31.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.44 kg Canada Malting - CMC 2-ROW MALT5.44 kg CMC 2-ROW MALT 36 1.75 84.6%
198 g Franco-Belges - Kiln Coffee198 g Kiln Coffee 28 150 3.1%
198 g German - Carafa III198 g Carafa III 32 535 3.1%
170 g Briess - Chocolate170 g Chocolate 25 350 2.6%
142 g Weyermann - Munich Type II (Dark)142 g Munich Type II (Dark) 37 10 2.2%
142 g American - Caramel / Crystal 120L142 g Caramel / Crystal 120L 33 120 2.2%
142 g Simpsons - DRC142 g DRC 34.7 115 2.2%
6,432 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Columbus28 g Columbus Hops Pellet 14.7 Boil 60 min 40.89 100%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Chalk Water Agt Mash 1 hr.
5.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8.18 ml Lactic acid Water Agt Mash 1 hr.
0.88 ml Lactic acid Water Agt Sparge 1 hr.
60 ml mint extract Flavor Bottling 14 days
1 g Baking Soda Water Agt Mash 1 hr.
113 g Cacao Nibs Other Other 9 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
11.50 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 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
25 L Infusion 68 °C 68 °C 60 min
Temperature 75 °C 75 °C 10 min
8.15 L Sparge 75 °C 75 °C --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 23.5
Mash volume with grains 27.7
Grain absorption losses -6.4
Remaining sparge water volume (equipment estimates 13.7 L) 13
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.8 L) 29.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 24 L) 25.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.2 L) 24
Total: 36.5  
Equipment Profile Used: System Default
"Mint Chocolate Porter (Xmas Beer)" American Porter beer recipe by Dred65. All Grain, ABV 5.39%, IBU 40.89, SRM 30.98, Fermentables: (CMC 2-ROW MALT, Kiln Coffee, Carafa III, Chocolate, Munich Type II (Dark), Caramel / Crystal 120L, DRC) Hops: (Columbus) Other: (Chalk, Calcium Chloride (dihydrate), Lactic acid, mint extract, Baking Soda, Cacao Nibs)
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  • Public: Yup, Shared
  • Last Updated: 2021-11-14 21:14 UTC