Kayla's 21st Double Chocolate Cherry Porter - Beer Recipe - Brewer's Friend

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Kayla's 21st Double Chocolate Cherry Porter

227 calories 30 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 90 min
Batch Size: 4.6 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 227 calories (Per 12oz)
Carbs: 30 g (Per 12oz)
Created: Tuesday June 9th 2015
1.067
1.026
5.7%
45.1
30.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb United Kingdom - Pale 2-Row8.5 lb Pale 2-Row 38 2.5 51.3%
2 lb American - Munich - Light 10L2 lb Munich - Light 10L 33 10 12.1%
1.25 lb American - Caramel / Crystal 40L1.25 lb Caramel / Crystal 40L 34 40 7.5%
10 oz American - Chocolate10 oz Chocolate 29 350 3.8%
2 oz United Kingdom - Black Patent2 oz Black Patent 27 525 0.8%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 6%
49 oz Cherry49 oz Cherry 6.3 0 18.5%
16.56 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Northern Brewer35 g Northern Brewer Hops Pellet 6.9 Boil 90 min 45.13 100%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Cacao Nibbs Flavor Secondary --
6 oz Cacao Powder Flavor Boil 15 min.
 
Yeast
Wyeast - Ringwood Ale 1187
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
66 12 46 125 101 20
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 qt Temperature -- 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.69 18.8  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 3.59 g | 14.4 qt) 5.78 23.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.35 1.4  
Pre boil volume (equipment estimates 6.82 g | 27.3 qt) 9 36  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 4.6 18.4  
Going into fermentor 4.6 18.4  
Total: 10.46 41.9
Equipment Profile Used: System Default
"Kayla's 21st Double Chocolate Cherry Porter" Robust Porter beer recipe by Richard F Shoff Jr. All Grain, ABV 5.67%, IBU 45.13, SRM 30.62, Fermentables: (Pale 2-Row, Munich - Light 10L, Caramel / Crystal 40L, Chocolate, Black Patent, Lactose (Milk Sugar), Cherry) Hops: (Northern Brewer) Other: (Cacao Nibbs, Cacao Powder)
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  • Last Updated: 2015-07-05 02:38 UTC