Chocolate Orange Porter - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Chocolate Orange Porter

209 calories 22.5 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.66 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jeff
Hop Utilization: 88%
Calories: 209 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Friday February 2nd 2024
1.063
1.017
6.1%
43.5
37.4
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Malteurop - 2 Row12 lb 2 Row 34.3 2.15 86.5%
7 oz United Kingdom - Coffee Malt7 oz Coffee Malt 36 150 3.2%
7 oz Weyermann - Carafa Special Type III7 oz Carafa Special Type III 29.9 525 3.2%
6 oz Bairds - Chocolate Malt6 oz Chocolate Malt 31 500 2.7%
5 oz American - Caramel / Crystal 120L5 oz Caramel / Crystal 120L 33 120 2.3%
5 oz Gladfield - Dark Crystal Malt5 oz Dark Crystal Malt 35.4 96.45 2.3%
222 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Leaf/Whole 15 Boil 60 min 43.53 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Cocao Nibs Flavor Secondary 0 min.
6 oz Cointreau Water Agt Secondary 0 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
 
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) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.7 gal Strike 165 °F 155 °F 60 min
Fly Sparge -- -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.2 20.8  
Mash volume with grains 6.31 25.3  
Grain absorption losses -1.73 -6.9  
Remaining sparge water volume (equipment estimates 3.57 g | 14.3 qt) 3.44 13.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.79 g | 27.2 qt) 6.66 26.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 8.64 34.6
Equipment Profile Used: System Default
 
Notes

Infuse Cacao nibs in Cointreau for at least a week, then add to secondary fermenter and rack beer on top to sit for at least 5 days.

Last Updated and Sharing
 
132
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-03-13 15:51 UTC