Rogue Mocha Porter Clone - Beer Recipe - Brewer's Friend

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Rogue Mocha Porter Clone

222 calories 22.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 222 calories (Per 330ml)
Carbs: 22.9 g (Per 330ml)
Created: Monday January 26th 2015
1.072
1.018
7.1%
44.7
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 85%
0.11 kg American - Caramel / Crystal 120L0.11 kg Caramel / Crystal 120L 33 120 1.9%
0.11 kg American - Caramel / Crystal 150L0.11 kg Caramel / Crystal 150L 33 150 1.9%
0.11 kg German - Carafa II0.11 kg Carafa II 32 425 1.9%
0.11 kg American - Black Malt0.11 kg Black Malt 28 500 1.9%
0.22 kg United Kingdom - Coffee Malt0.22 kg Coffee Malt 36 150 3.7%
0.22 kg United Kingdom - Chocolate0.22 kg Chocolate 34 425 3.7%
5.88 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14.03 g Summit14.03 g Summit Hops Pellet 17 Boil 45 min 29.5 20%
28.01 g Willamette28.01 g Willamette Hops Pellet 5 Boil 20 min 11.43 40%
28.01 g Willamette28.01 g Willamette Hops Pellet 5 Boil 5 min 3.76 40%
70.05 g / $ 0.00
 
Yeast
Wyeast - Rogue Pacman 1764
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
16 - 22 °C
Starter:
No
25% White Labs WLP028 (Edinburg Ale)
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 60 min
Mash out Temperature -- 76 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 21.5
Mash volume with grains 25.3
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 10.4 L) 13.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.1 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 19
Going into fermentor 19
Total: 34.8  
Equipment Profile Used: System Default
 
Notes

Step by Step
Mash in at 152 °F (67 °C). Hold at 152 °F (67 °C) for 60 minutes. If possible heat mash to 168 °F (76 °C) and hold for 10 minutes for mash out. Sparge with 168 °F (76 °C) water and collect 7.5 gallons (28 L) of wort or collect runoff until Plato drops to 2.0 (1.008 SG) and add water to the 7.5-gallon (28-L) mark. Boil for 60 minutes, adding hops as indicated. Cool to 65–68 °F (18–20 °C) and pitch yeast. Ferment at 65–68 °F (18–20 °C) for 1 week. Transfer to secondary fermenter for 2 weeks. Crash cool at 36 °F (2.2 °C) for 1 to 2 weeks then keg or bottle. Carbonate to 2.3 to 2.5 volumes.

http://byo.com/hops/item/2942-jolly-roger-double-mocha-porter

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  • Public: Yup, Shared
  • Last Updated: 2015-01-26 11:48 UTC