Black Butter Mocha Porter - Beer Recipe - Brewer's Friend

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Black Butter Mocha Porter

174 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (ending kettle)
Rating:
5.00 (1 Review)

Calories: 174 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Wednesday November 2nd 2022
1.053
1.011
5.6%
23.9
38.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.30 kg Simpsons - Finest Pale Ale Golden Promise4.3 kg Finest Pale Ale Golden Promise 37 2.4 71.1%
0.45 kg Weyermann - Caramunich Type 10.45 kg Caramunich Type 1 33.5 35 7.4%
0.45 kg Crisp Malting - Chocolate Malt0.45 kg Chocolate Malt 32.66 450 7.4%
0.45 kg Crisp Malting - Pale Chocolate0.45 kg Pale Chocolate 32.7 220 7.4%
0.15 kg Torrified Wheat0.15 kg Torrified Wheat 36 2 2.5%
0.25 kg Rolled Oats0.25 kg Rolled Oats 33 2.2 4.1%
6.05 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Challenger15 g Challenger Hops Pellet 4.4 Boil 15 min 3.56 13.6%
15 g CF18515 g CF185 Hops Pellet 11.8 Boil 15 min 9.54 13.6%
40 g Challenger40 g Challenger Hops Pellet 4.4 Whirlpool at 95 °C 20 min 2.93 36.4%
40 g CF18540 g CF185 Hops Pellet 11.8 Whirlpool at 95 °C 20 min 7.87 36.4%
110 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
30 g Cinnamon stick Spice Primary 0 min.
8 g Vanilla Bean Spice Primary 0 min.
150 g Cacao Nibs Water Agt Primary 0 min.
227 g Coffee Beans Water Agt Primary 0 min.
150 g treacle Water Agt Primary 0 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
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
23 L 65 °C 72 °C 45 min
7 L Sparge 75 °C -- --
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 9.1
Mash volume with grains 13.1
Grain absorption losses -6.1
Remaining sparge water volume 24.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.9 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 21.2 L) 24
Hops absorption losses (whirlpool, hop stand) -0.4
Estimated amount in fermentor 23.6
Total: 34  
Equipment Profile Used: System Default
 
Notes

Cinnamon and vanilla beans added to main fermenter for 7 days after soaking in 100ml rum for 24hrs.

Cacao nibs added for 7 days

Machu Pichu coffee beans added for 5 days.

Racked off trub day 13, bottled day 14.

1.019 after 2 weeks, hard to know what the FG should be after additions of 75ml of rum and 4 tablespoons of treacle. Will leave another 3-4 days and check again, if it's the same I'll bottle it.

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  • Last Updated: 2023-04-22 09:13 UTC