Cocoa Porter II - Beer Recipe - Brewer's Friend

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Cocoa Porter II

215 calories 22.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Efficiency: 75% (brew house)
Calories: 215 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
Created: Saturday February 23rd 2013
1.065
1.016
6.4%
36.6
28.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.13 lb Molasses1.125 lb Molasses 36 80 8.9%
0.25 lb Roasted Barley0.25 lb Roasted Barley 25 300 2%
0.25 lb Coffee Malt0.25 lb Coffee Malt 25 300 2%
9 lb Briess American 2-Row9 lb Briess American 2-Row 34.7991 2 71.3%
2 lb CaraMunich2 lb CaraMunich 33 56 15.8%
12.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Kent Golding1 oz Kent Golding Hops Pellet 5.8 Boil 30 min 36.4%
1 oz Kent Golding1 oz Kent Golding Hops Pellet 5.8 Boil 60 min 36.4%
0.75 oz Kent Golding0.75 oz Kent Golding Hops Pellet 5.8 Boil 2 min 27.3%
2.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.01 lb Irish Moss Other Boil 1 hr.
0.01 lb Yeast Nutrient Other Boil 1 hr.
0.25 lb Cacao nibs Other Boil 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Conversion/Saccharification Rest Infusion -- 155 °F 60 min
2.5 gal Wort Collection -- -- 158 °F 60 min
2 gal Batch Sparge Infusion -- 168 °F 10 min
2 gal Wort Collection -- -- 158 °F 60 min
1.5 gal Batch Sparge Infusion -- 174.3 °F 10 min
1.5 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 2.91 g | 11.6 qt) 2.3 9.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.6 g | 26.4 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.83 31.3
Equipment Profile Used: System Default
 
Notes

Mash 4.5gal with:

  • 0.5 tsp CaCl2
  • 0.5 tsp Epsom Salt
  • 1 tsp Baking Soda

  • Add Cacao Nibs in keg. Let condition for 1 week at room temp then chill.
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  • Last Updated: 2015-01-11 18:00 UTC