Kent Chocolate Porter - Beer Recipe - Brewer's Friend

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Kent Chocolate Porter

202 calories 21.5 g 12 oz
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Beer Stats
Method: Extract
Style: American Porter
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.092 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 202 calories (Per 12oz)
Carbs: 21.5 g (Per 12oz)
Created: Friday January 27th 2023
1.061
1.016
5.9%
21.9
26.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Dry Malt Extract - Extra Light2 lb Dry Malt Extract - Extra Light 42 2.5 26.2%
1 lb American - Pale 2-Row - Toasted1 lb Pale 2-Row - Toasted 33 30 13.1%
0.50 lb German - Chocolate Rye0.5 lb Chocolate Rye 31 240 6.6%
4 oz German - Chocolate Wheat4 oz Chocolate Wheat 31 413 3.3%
6 oz United Kingdom - Brown6 oz Brown 32 65 4.9%
3 lb Briess - DME Golden Light3 lb DME Golden Light 44.6 4 39.3%
8 oz Briess - Briess - US - Spelt Pale8 oz Briess - US - Spelt Pale 25.5 4.25 6.6%
7.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Cascade0.8 oz Cascade Hops Pellet 6 Boil 60 min 13.96 51.6%
0.75 oz Centennial0.75 oz Centennial Hops Pellet 10 Boil 10 min 7.91 48.4%
1.55 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 oz Cocoa powder Flavor Boil 15 min.
6 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
4 g Gypsum Water Agt Mash 0 min.
3 g Table Salt Water Agt Mash 0 min.
 
Yeast
White Labs - Tropical Yeast Blend
Amount:
2 Quarts
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 3.1 oz       Temp: 66 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 gal Batch Sparge 150 °F 155 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6 g | 24 qt) 2.95 11.8  
Mash volume with grains (equipment estimates 6 g | 24 qt) 3.16 12.6  
Grain absorption losses (steeping) -0.33 -1.3  
Volume increase from sugar/extract (early additions) 0.38 1.5  
Pre boil volume (equipment estimates 6.06 g | 24.2 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume 4.5 18  
Going into fermentor 4.5 18  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.95 11.8
Equipment Profile Used: System Default
 
Notes

Steeped grains for 15 min at 150 F & 15 min at 160 F in 2 gal water with minerals added as in recipe. Drained in large funnel, sparged with 2 qts water at 140 F. Brought to boil & added first hops. After 45 min added cooling coil, Irish moss & chocolate. Did not need yeast energizer, since I used a large starter. At 50 min added second hops. Stopped boil at 60 min, added ice to bring to about 4 gal & 1 quart. Cooled to 66. Pitched 2 qts yeast starter.

OG 1.06
IBU =~ 30

The Hershey’s dark chocolate cocoa powder did not dissolve well in last 15 min of boil.

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  • Last Updated: 2023-02-24 18:22 UTC