Chocolate Porter - Beer Recipe - Brewer's Friend

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Chocolate Porter

211 calories 19.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23.4 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Daniel de la Cadena
Calories: 211 calories (Per 330ml)
Carbs: 19.6 g (Per 330ml)
Created: Monday August 15th 2022
1.069
1.014
7.2%
26.7
29.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.40 kg American - Pale Ale5.4 kg Pale Ale 37 3.5 87.1%
0.20 kg Bairds - Chocolate Malt0.2 kg Chocolate Malt 31 500 3.2%
0.20 kg Castle Malting - Château Cafe Light0.2 kg Château Cafe Light 34 90 3.2%
0.25 kg American - Caramel / Crystal 75L0.25 kg Caramel / Crystal 75L 33 75 4%
0.15 kg The Swaen - BlackSwaen Coffee Malt0.15 kg BlackSwaen Coffee Malt 36 225 2.4%
6.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17 g Northern Brewer - Mosaic17 g Mosaic Hops Leaf/Whole 11.2 Boil 60 min 20.26 70.8%
7 g Northern Brewer - Mosaic7 g Mosaic Hops Leaf/Whole 11.2 Boil 30 min 6.41 29.2%
24 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
60 g Cacao Nibs Flavor Boil 3 min.
1.25 g Whirlfloc tablet Water Agt Mash 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
11.50 Grams
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 188 g       Temp: 20 °C       CO2 Level: 3 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 Liters
Strike water volume at mash thickness of 3.7 L/kg 22.6
Mash volume with grains 26.7
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 10.3 L) 7.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 23.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Going into fermentor 20
Total: 30.5  
Equipment Profile Used: System Default
"Chocolate Porter" Baltic Porter beer recipe by Daniel de la Cadena. All Grain, ABV 7.24%, IBU 26.68, SRM 29.89, Fermentables: (Pale Ale, Chocolate Malt, Château Cafe Light, Caramel / Crystal 75L, BlackSwaen Coffee Malt) Hops: (Mosaic) Other: (Cacao Nibs, Whirlfloc tablet)
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  • Last Updated: 2023-10-29 21:52 UTC