Parkland Robust Chocolate Porter - Beer Recipe - Brewer's Friend

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Parkland Robust Chocolate Porter

180 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.8 gallons
Efficiency: 75% (brew house)
Calories: 180 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Tuesday October 2nd 2012
1.054
1.016
4.8%
34.0
38.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Maris Otter8 lb Maris Otter 38 3 63.4%
1.13 lb Munich 10L (Briess)1.125 lb Munich 10L (Briess) 37 9 8.9%
0.25 lb Black Patent0.25 lb Black Patent 27 525 2%
0.63 lb British Chocolate0.625 lb British Chocolate 30 350 5%
1.25 lb British Crystal 50/601.25 lb British Crystal 50/60 34 55 9.9%
0.63 lb Belgian Special B0.625 lb Belgian Special B 30 220 5%
0.75 lb Belgian Biscuit Malt0.75 lb Belgian Biscuit Malt 36 23 5.9%
12.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Northern Brewer1.25 oz Northern Brewer Hops Pellet 8 Boil 60 min 55.6%
1 oz Goldings1 oz Goldings Hops Pellet 4.9 Boil 1 min 44.4%
2.25 oz / $ 0.00
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Conversion/Saccharification Rest (155°F) Infusion -- 155 °F 60 min
3 gal Mash Out (170°F) Infusion -- 170 °F 15 min
Sparge Infusion -- 175 °F --
6.8 gal Wort Collection -- -- 158 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.52 22.1  
Mash volume with grains 6.53 26.1  
Grain absorption losses -1.58 -6.3  
Remaining sparge water volume (equipment estimates 3.14 g | 12.6 qt) 3.1 12.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.83 g | 27.3 qt) 6.8 27.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 8.63 34.5
Equipment Profile Used: System Default
 
Notes

Excellent Chocolate Porter - the Munich malt is the key. The Belgian Special B adds a further taste dimension. The Belgian Biscuit adds texture. No added chocolate adjunct is needed here. The grain bill does it all. Give this black chocolate sunshine a try.

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  • Last Updated: 2012-10-02 01:32 UTC