Choc Oatmeal Porter Jan 2017 - Beer Recipe - Brewer's Friend

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Choc Oatmeal Porter Jan 2017

208 calories 26.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5.85 gallons (ending kettle volume)
Pre Boil Size: 6.7 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 88% (ending kettle)
Calories: 208 calories (Per 12oz)
Carbs: 26.2 g (Per 12oz)
Created: Friday January 6th 2017
1.062
1.022
5.2%
48.0
30.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb United Kingdom - Maris Otter Pale5.5 lb Maris Otter Pale 38 3.75 48.9%
2 lb American - Munich - Light 10L2 lb Munich - Light 10L 33 10 17.8%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.4%
1 lb Rolled Oats1 lb Rolled Oats 33 2.2 8.9%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 4.4%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 4.4%
0.50 lb United Kingdom - Coffee Malt0.5 lb Coffee Malt 36 150 4.4%
0.50 lb United Kingdom - Chocolate0.5 lb Chocolate 34 425 4.4%
0.25 lb American - Roasted Barley0.25 lb Roasted Barley 33 300 2.2%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Millenium0.8 oz Millenium Hops Pellet 14 Boil 60 min 36.12 44.4%
1 oz Challenger1 oz Challenger Hops Pellet 6.1 Boil 20 min 11.92 55.6%
1.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz cacao nibs Flavor Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
68%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 253 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5 oz      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Infusion -- 154 °F 60 min
8 qt Careful about tannin. Sparge -- 165 °F 10 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.49 14  
Mash volume with grains 4.35 17.4  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume 4.8 19.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.38 g | 29.5 qt) 6.7 26.8  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil volume (equipment estimates 5.17 g | 20.7 qt) 5.85 23.4  
Estimated amount in fermentor 5.85 23.4  
Total: 8.29 33.2
Equipment Profile Used: System Default
 
Notes

Used just one yeast pack, with 1 L starter.

Cacao nibs were chopped up to increase their surface area; boiled last 15 minutes. Screened most of them out before fermenting.

Custom attenuation given here is actual measured. It is lower than standard due to the use of lactose.

This hodge-podge of malts was a clean-out of inventory. Turned out, they blended quite nicely, as did the hops and cacao nibs. Highly recommended recipe!

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  • Last Updated: 2017-04-05 14:50 UTC