Matt's Chocolate Porter - Beer Recipe - Brewer's Friend

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Matt's Chocolate Porter

241 calories 22.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 7.5 gallons (fermentor volume)
Pre Boil Size: 9.42 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 241 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Friday July 29th 2022
1.073
1.015
7.7%
61.0
32.5
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Coopers - Pale Malt12 lb Pale Malt 38 2.8 59.7%
2.40 lb German - CaraMunich I2.4 lb CaraMunich I 34 39 11.9%
1.20 lb Finland - Melanoid Malt1.2 lb Melanoid Malt 35 27 6%
0.60 lb German - Wheat Malt0.6 lb Wheat Malt 37 2 3%
0.60 lb German - Carafa III0.6 lb Carafa III 32 535 3%
0.30 lb United Kingdom - Black Patent0.3 lb Black Patent 27 525 1.5%
1.80 lb Brown Sugar1.8 lb Brown Sugar - (late boil kettle addition) 45 15 9%
1.20 lb Flaked Oats1.2 lb Flaked Oats 33 2.2 6%
20.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Magnum1.5 oz Magnum Hops Pellet 16 Boil 60 min 60.98 100%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 oz Cocao Nibs Flavor Secondary 0 min.
1.50 each Vanilla Bean Spice Secondary 0 min.
2.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2.50 tsp Gypsum Water Agt Mash 0 min.
2.75 tsp Baking Soda Water Agt Mash 0 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1.50 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 176 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 Volumes
 
Target Water Profile
Glendale WTP
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
12 gal Strike 164 °F 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5.72 22.9  
Mash volume with grains 7.18 28.7  
Grain absorption losses -2.29 -9.2  
Remaining sparge water volume (equipment estimates 5.74 g | 23 qt) 6.24 25  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.92 g | 35.7 qt) 9.42 37.7  
Volume increase from sugar/extract (late additions) 0.13 0.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 7.5 30  
Going into fermentor 7.5 30  
Total: 11.96 47.8
Equipment Profile Used: System Default
"Matt's Chocolate Porter" American Stout beer recipe by Lloydo. All Grain, ABV 7.66%, IBU 60.98, SRM 32.48, Fermentables: (Pale Malt, CaraMunich I, Melanoid Malt, Wheat Malt, Carafa III, Black Patent, Brown Sugar, Flaked Oats) Hops: (Magnum) Other: (Cocao Nibs, Vanilla Bean, Calcium Chloride (dihydrate), Gypsum, Baking Soda)
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  • Last Updated: 2023-03-04 17:49 UTC