Chocolate Maple Porter - Beer Recipe - Brewer's Friend

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Chocolate Maple Porter

135 calories 14.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Brown Porter
Boil Time: 60 min
Batch Size: 11.4 liters (fermentor volume)
Pre Boil Size: 18.5 liters
Pre Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brooklyn Brewshop's
Rating:
4.00 (1 Review)

Calories: 135 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Friday January 16th 2015
1.044
1.012
4.2%
33.8
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.59 kg American - Pale 2-Row1.59 kg Pale 2-Row 37 1.8 63.6%
0.45 kg American - Chocolate0.45 kg Chocolate 29 350 18%
0.23 kg United Kingdom - Black Patent0.23 kg Black Patent 27 525 9.2%
0.23 kg American - Caramel / Crystal 15L0.23 kg Caramel / Crystal 15L 35 15 9.2%
2.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25.50 g Fuggles25.5 g Fuggles Hops Pellet 4.5 Boil 60 min 31.03 75%
8.50 g Fuggles8.5 g Fuggles Hops Pellet 4.5 Boil 15 min 2.76 25%
34 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
533 ml Maple syrup Flavor Boil 0 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 62 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Maple syrup       Amount: 9.5 tbsp      
 
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
18.5 L Mash Infusion -- 65 °C 60 min
18.5 L Mash out Temperature -- 76 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 20.7 L) 21.9
Mash volume with grains (equipment estimates 22.3 L) 23.6
Grain absorption losses -2.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.3 L) 18.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 11.4
Volume into fermentor 11.4
Total: 21.9  
Equipment Profile Used: System Default
 
Notes

Maple syrup added at the end of the boil makes the body smooth and creamy, and the English style yeast tops it off with a frothy tan head.

Malt bill imperial units:
3.5 lbs Pale 2-Row
1.0 lbs Chocolate
0.5 lbs Black Patent
0.5 lbs Crystal 15L

Used corn sugar for priming bottles instead of maple syrup.

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  • Last Updated: 2016-02-27 15:38 UTC