Yuengling Chocolate Porter Clone - Beer Recipe - Brewer's Friend

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Yuengling Chocolate Porter Clone

163 calories 13.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 163 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created: Saturday February 25th 2023
1.050
1.008
5.4%
35.5
24.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Briess - Brewers Malt 2-Row8 lb Brewers Malt 2-Row 37 1.8 88.9%
8 oz Briess - Black Malt - 2-Row8 oz Black Malt - 2-Row 25 500 5.6%
8 oz Great Western - Crystal 608 oz Crystal 60 30 60 5.6%
144 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Artisan - Chinook0.6 oz Chinook Hops Pellet 11.6 Boil 60 min 29.38 54.5%
0.50 oz Artisan - Cascade0.5 oz Cascade Hops Pellet 5.8 Boil 15 min 6.07 45.5%
1.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Cocao Nibs Flavor Mash 0 min.
8 oz Turbinado sugar Water Agt Boil 5 min.
7 oz Cocoa powder Flavor Boil 5 min.
4 oz Cocao Nibs Flavor Secondary 0 min.
22 oz Hersheys chocolate syrup Flavor Kegging 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
2 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
53 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.1 gal Infusion 162 °F 152 °F 60 min
5 gal Fly Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.38 13.5  
Mash volume with grains 4.1 16.4  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 4.54 g | 18.2 qt) 4.5 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.88 31.5
Equipment Profile Used: System Default
 
Notes

Pitch yeast at 53 degrees. Ferment at 53 degrees for 2 weeks. Soak the 4oz of cocoa nibs in vodka while in the primary stage . Then transfer into secondary and add the 4oz of cocoa nibs to the fermenter. Ferment at 53 degrees for 3 months. Cold crash for the last week near 32 degrees. After racking into the keg add the bottle of Hershey's chocolate syrup.

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  • Last Updated: 2023-02-25 21:51 UTC