DARK CHOCOLATE ALE - Beer Recipe - Brewer's Friend

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DARK CHOCOLATE ALE

232 calories 22.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 90 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 78% (brew house)
Source: BRIESS
Hop Utilization: 98%
Calories: 232 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Wednesday October 26th 2022
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
11.25 lb American - Pale Ale11.25 lb Pale Ale 37 3.5 72%
1.25 lb Gladfield - Flaked Barley (harraway's)1.25 lb Flaked Barley (harraway's) 33.1 1.68 8%
1 lb American - Chocolate1 lb Chocolate 29 350 6.4%
0.63 lb American - Caramel / Crystal 30L0.625 lb Caramel / Crystal 30L 34 30 4%
0.63 lb Briess - Caramel Malt - 60L0.625 lb Caramel Malt - 60L 35.4 60 4%
0.63 lb American - Caramel / Crystal 120L0.625 lb Caramel / Crystal 120L 33 120 4%
0.25 lb American - Black Barley0.25 lb Black Barley 27 530 1.6%
15.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Challenger1.25 oz Challenger Hops Pellet 5.7 Boil 90 min 21.84 50%
1.25 oz Challenger1.25 oz Challenger Hops Pellet 5.7 Boil 15 min 10.13 50%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 tsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 90 min.
1 each Whirfloc tablet Water Agt Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 141 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 31.57 psi       Temp: 68 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
MUNICIPAL
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
MUNICIPAL WATER SUPPLY FILTERED THROUGH A GE UNDER THE COUNTER FILTRATION SYSTEM.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.8 gal protein rest Temperature 129 °F 122 °F 30 min
1.96 gal STARCH CONVERSION Temperature 212 °F 152 °F --
Starting Mash Thickness: 1.23 qt/lb
Starting Grain Temp: 129 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.23 qt/lb 4.8 19.2  
Mash volume with grains 6.05 24.2  
Grain absorption losses -1.95 -7.8  
Remaining sparge water volume (equipment estimates 5.99 g | 24 qt) 5.4 21.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.59 g | 34.4 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 6.25 25  
Going into fermentor 6.25 25  
Total: 10.2 40.8
Equipment Profile Used: System Default
 
Notes

CRUSH MALT AND ADD TO 4.8 GALLONS OF 129 DEGREE WATER FOR A 122 DEGREE PROTEIN REST FOR 30 MINUTES. ADD 1.96 GALLONS OF BOILING WATER AND HEAT FOR A 15O DEGREE STARCH CONVERSION FOR 60 MINUTES. ADD HEAT AND MASH OUT TO 168 DEGREES. SPARGE TO COLLECT 8 GALLONS OF WORT AND BRING TO A BOIL ADDING HOPS AND OTHER INGREDIENTS AS SCHEDULED. COOL TO 68 DEGREES AND PITCH YEAST. FERMENT IN PRIMARY FOR 1 WEEK THEN RACK TO CARBOY AND CONDITION FOR 2 WEEKS. KEG IN 5 GALLON CORNY WITH 68 GRAMS OF SUGAR. PRIME AND BOTTLE REMAINING BEER.

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  • Last Updated: 2022-10-26 23:12 UTC