Chocolate Maple Porter_10-23-22 - Beer Recipe - Brewer's Friend

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Chocolate Maple Porter_10-23-22

217 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Jim Fries
Calories: 217 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Saturday March 19th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9.75 lb Briess - Brewers Malt 2-Row9.75 lb Brewers Malt 2-Row 37 1.8 51.8%
1.75 lb Weyermann - Vienna Malt1.75 lb Vienna Malt 37 3.5 9.3%
10 oz Castle Malting - Château Chocolat10 oz Château Chocolat 38 488.1 3.3%
8 oz American - Caramel / Crystal 120L8 oz Caramel / Crystal 120L 33 120 2.7%
8 oz American - Buckwheat Malt - Gluten Free8 oz Buckwheat Malt - Gluten Free 25 2 2.7%
8 oz Aromatic Malt8 oz Aromatic Malt 35 20 2.7%
3 oz United Kingdom - Black Patent3 oz Black Patent 27 525 1%
5 lb Maple Sap5 lb Maple Sap 0.9 0 26.6%
301 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mount Hood1 oz Mount Hood Hops Leaf/Whole 4.8 Boil 60 min 15.11 33.3%
1 oz Perle1 oz Perle Hops Pellet 7.1 Boil 15 min 12.2 33.3%
1 oz Mount Hood1 oz Mount Hood Hops Leaf/Whole 4.8 Boil 3 min 1.88 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 gal Maple Sap Other Boil 1 hr.
1 each Whirloc Tablet Fining Boil 10 min.
0.50 tbsp yeast nutrition Water Agt Mash 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 252 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.75 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Infusion 168 °F 152 °F 60 min
4.5 gal Batch Sparge 162 °F 150 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.18 20.7  
Mash volume with grains 6.28 25.1  
Grain absorption losses -1.73 -6.9  
Remaining sparge water volume (equipment estimates 3.32 g | 13.3 qt) 4.2 16.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.59 2.4  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
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: 9.38 37.5
Equipment Profile Used: System Default
 
Notes

Maple sap in lieu of water in mash. 8 days @ 66-68 degrees; move to basement 50-54d (initially).

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  • Last Updated: 2022-10-20 21:02 UTC