WBB Santa’s Chocolate Cherry - Beer Recipe - Brewer's Friend

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WBB Santa’s Chocolate Cherry

147 calories 12.9 g 12 oz
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 47 liters (fermentor volume)
Pre Boil Size: 55.4 liters
Post Boil Size: 45 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Weirdo Brothers
Hop Utilization: 97%
Calories: 147 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Sunday April 3rd 2022
1.045
1.008
4.8%
31.7
29.5
5.6
80.45
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.20 kg Rahr - Standard 2-Row8.2 kg Standard 2-Row $ 0.73 / lb
$ 13.20 		36.8 1.8 71.9%
896.84 g Simpsons - Chocolate Malt896.84 g Chocolate Malt $ 1.89 / lb
$ 3.74 		31.7 444 7.9%
0.77 kg Briess - Victory Malt0.77 kg Victory Malt $ 1.95 / lb
$ 3.31 		34.5 28 6.8%
1.54 kg Rahr - Flaked Oats1.54 kg Flaked Oats $ 1.05 / lb
$ 3.56 		1 1 13.5%
11.41 kg / $ 23.81
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
44.85 g Northern Brewer44.85 g Northern Brewer Hops Pellet 7.8 Boil 60 min 20.45 58.3%
32.03 g Northern Brewer32.03 g Northern Brewer Hops Pellet 7.8 Boil 30 min 11.22 41.7%
76.88 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.07 kg Dark Sweet Cherry $ 8.33 / lb
$ 56.38 		Flavor Primary 3 days
0.56 tsp Vanilla extract Flavor Kegging 0 min.
$ 56.38
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1.13 Each
Cost:
$ 0.23 / each
$ 0.26
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 395 B cells required
$ 0.26 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.47 bar       Temp: 20 °C       CO2 Level: 2.1 Volumes
 
Target Water Profile
50/50 North London/Distilled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
46.1 L Strike 71 °C 67 °C 60 min
23.7 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 18.3 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 51.08 L. Suggest reducing initial water volume to 45.4 L and adding 5.68 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 49.16 L. Suggest reducing strike water volume to 37.87 L and adding 3.76 L sparge/top-off. 41.6
Strike water volume at mash thickness of 3.7 L/kg 41.6
Mash volume with grains (equipment estimates 47.2 L) 49.2
Grain absorption losses -11.4
Remaining sparge water volume (equipment estimates 21.8 L) 26.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 51.1 L) 55.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 45
Top off amount 2
Going into fermentor 47
Total: 67.7  
Equipment Profile Used: System Default
"WBB Santa’s Chocolate Cherry" English Porter beer recipe by Weirdo Brothers. All Grain, ABV 4.78%, IBU 31.67, SRM 29.47, Fermentables: ( Standard 2-Row, Chocolate Malt, Victory Malt, Flaked Oats) Hops: (Northern Brewer) Other: (Dark Sweet Cherry, Vanilla extract)
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  • Last Updated: 2024-12-09 18:39 UTC