Santo Domingo Chocolate Porter - Beer Recipe - Brewer's Friend

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Santo Domingo Chocolate Porter

165 calories 16.7 g 12 oz
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Beer Stats
Method: BIAB
Style: American Porter
Boil Time: 60 min
Batch Size: 5.9 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Herr Braumeister
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Monday December 26th 2022
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OG: 1.050 FG: 1.012 ABV: 5.0% IBU: 37

1.050
1.012
5.1%
34.0
42.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row - Toasted10 lb Pale 2-Row - Toasted 33 30 76.9%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 7.7%
1 lb Munich - Light 10L1 lb Munich - Light 10L 33 10 7.7%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 3.8%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 3.8%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Columbus0.5 oz Columbus Hops Leaf/Whole 14.8 Boil at 212 °F 60 min 23.78 33.3%
1 oz Cascade1 oz Cascade Hops Pellet 5.8 Boil at 212 °F 15 min 10.17 66.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
3 oz Cocoa powder Flavor Secondary 3 days
 
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:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 6.0 oz       Temp: 68 °F       CO2 Level: 2.75 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
4.1 gal Strike 162 °F 152 °F 60 min
4.4 gal Sparge 172 °F 168 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.33 g | 37.3 qt) 9.38 37.5  
Mash volume with grains (equipment estimates 10.37 g | 41.5 qt) 10.42 41.7  
Grain absorption losses -1.63 -6.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.46 g | 29.8 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.9 23.6  
Volume into fermentor 5.9 23.6  
Total: 9.38 37.5
Equipment Profile Used: System Default
 
Notes

OG = 1.056
Primary Fermentation 10 days
Added 2 cups (10 oz) dextrose to Secondary, increased OG 0.005.
Added Dominican Republic fresh cacao powder first 3 days of secondary, then removed.
Secondary fermentation 21 days.
Bottled on 1/28/2023
Adjusted OG at Secondary = 1.061
FG = 1.013
ABV = 6.3%
IBU = 34
Net Yield = 60 bottles (12oz)
Aroma is delicious, will bottle condition for a couple weeks.

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  • Last Updated: 2023-01-30 02:00 UTC