Chupacabra's Revenge (Mole Porter) - Beer Recipe - Brewer's Friend

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Chupacabra's Revenge (Mole Porter)

193 calories 21 g 12 oz
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Beer Stats
Method: BIAB
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mike Armstrong
Calories: 193 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Friday December 26th 2014
1.058
1.016
5.4%
25.1
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Liquid Malt Extract - Dark3.3 lb Liquid Malt Extract - Dark 35 30 34.4%
3.30 lb Liquid Malt Extract - Light3.3 lb Liquid Malt Extract - Light 35 4 34.4%
1 lb Dry Malt Extract - Light1 lb Dry Malt Extract - Light 42 4 10.4%
1 lb United Kingdom - Black Patent1 lb Black Patent 27 525 10.4%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 5.2%
0.50 lb United Kingdom - Chocolate0.5 lb Chocolate 34 425 5.2%
9.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 60 min 15.72 40%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 15 min 7.8 40%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 5 min 1.57 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Cocao Nibs Flavor Primary --
2 oz Ancho Chile Extract Flavor Bottling --
2 oz Cinnamon Extract Flavor Bottling --
2 oz Vanilla Extract Flavor Bottling --
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Kegging      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.96 g | 27.8 qt) 6.36 25.4  
Mash volume with grains (equipment estimates 7.12 g | 28.5 qt) 6.52 26.1  
Grain absorption losses -0.25 -1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.64 2.6  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 6.36 25.4
Equipment Profile Used: System Default
 
Notes
  1. Heat 8-9 quarts of Campden treated water to 175 degrees.

  2. Steep grains for 40 minutes. Keep grain temperature between 145-160 degrees by turning off and on.

  3. With heat off, remove grain bag and stir in 6.6 lbs of LME plus 1 lb of DME until dissolved.

  4. Add as much Campden treated water to pot as you can to get either 6.5 gallons or to within 2-3 inches from the top.

  5. Boil and wait for hot break.

  6. After hot break set timer for 60 minutes and add 1 ounce of Fuggle Hops.

  7. 15 minutes add other 1 ounce of Fuggles.

  8. 10 minutes add whirfloc tab

  9. 5 minutes add .5 ounces of Fuggle hops.

  10. Chill wort to 65 degrees.

  11. Siphon wort to fermentor, add make-up water to get 5 1/2 gallons and take OG.

  12. Ferment at 66-72 degrees for 5 days, then add Cacao Nibs.

  13. Let sit for 14-16 more days.

  14. Day of bottling or kegging, add extracts to taste.

    Ancho Chile Extract:
    2 cup high quality vodka
    3 Ancho Chiles (cut and turned inside out)
    Let it sit in a cool dark place, shaking every,other day for four weeks.)

    Cinnamon Extract:
    2 cup,high quality vodka.
    6 ceylon cinnamon sticks.
    Let it sit in a cool dark place, shaking every,other day for four weeks.

    Bought Organic Vanilla Extract.
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  • Last Updated: 2014-12-26 02:52 UTC