Black Cherry & Chocolate Porter - Beer Recipe - Brewer's Friend

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Black Cherry & Chocolate Porter

134 calories 13.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 16 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 65% (brew house)
Source: BT
Calories: 134 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Thursday June 22nd 2017
1.044
1.010
4.5%
24.2
26.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.90 kg United Kingdom - Pale 2-Row1.9 kg Pale 2-Row 38 2.5 78.8%
0.19 kg United Kingdom - Crystal 70L0.19 kg Crystal 70L 34 70 7.9%
0.12 kg Torrified Wheat0.12 kg Torrified Wheat 36 2 5%
0.10 kg United Kingdom - Chocolate0.1 kg Chocolate 34 425 4.1%
0.10 kg United Kingdom - Roasted Barley0.1 kg Roasted Barley 29 550 4.1%
2.41 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g East Kent Goldings10 g East Kent Goldings Hops Leaf/Whole 5.93 Boil 60 min 14.85 40%
5 g Fuggles5 g Fuggles Hops Leaf/Whole 4.22 Boil 30 min 4.06 20%
10 g Fuggles10 g Fuggles Hops Leaf/Whole 4.22 Boil 15 min 5.24 40%
25 g / £ 0.00
 
Yeast
Mangrove Jack - Liberty Bell Ale M36
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
17 - 23 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 42 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quarter teaspoon of Gypsum in the mash
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 L Fly Sparge -- 65 °C 60 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 6.5
Mash volume with grains 8.1
Grain absorption losses -2.4
Remaining sparge water volume (equipment estimates 13.6 L) 12.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.8 L) 16
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 11
Going into fermentor 11
Total: 19.3  
Equipment Profile Used: System Default
 
Notes

Black cherries (500g), drained from Kirsch they had been processed with & stored in, added in primary fermentation 5 days after pitch. Cacao Nibs (30g) added 1 week later into primary for infusion 4 more days.
Secondary fermentation: racked onto more cherries (820g), this time processed in syrup, for 1 more week.
Beer drained of fruit. Bottle conditioned, primed with brewer’s sugar and matured over 2 months.

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  • Last Updated: 2022-08-21 09:27 UTC