Milk choc Porter number 3 - Beer Recipe - Brewer's Friend

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Milk choc Porter number 3

247 calories 28.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27.6 liters
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Swindon Homebrew
Rating:
5.00 (1 Review)

Calories: 247 calories (Per 330ml)
Carbs: 28.9 g (Per 330ml)
Created: Wednesday September 27th 2017
1.079
1.025
7.0%
50.8
28.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 57.7%
1 kg United Kingdom - Crystal 15L1 kg Crystal 15L 34 15 12.8%
400 g United Kingdom - Cara Malt400 g Cara Malt 35 17.5 5.1%
300 g United Kingdom - Chocolate300 g Chocolate 34 425 3.8%
200 g United Kingdom - Brown200 g Brown 32 65 2.6%
350 g Flaked Barley350 g Flaked Barley 32 2.2 4.5%
350 g Flaked Oats350 g Flaked Oats 33 2.2 4.5%
200 g Lactose (Milk Sugar)200 g Lactose (Milk Sugar) 41 1 2.6%
100 g United Kingdom - Peated Malt100 g Peated Malt 38 2.5 1.3%
400 g Belgian - Biscuit400 g Biscuit 35 23 5.1%
7,800 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Challenger30 g Challenger Hops Pellet 8.5 Boil 60 min 26.26 42.9%
30 g Challenger30 g Challenger Hops Pellet 8.5 Boil 30 min 20.18 42.9%
10 g Fuggles10 g Fuggles Hops Leaf/Whole 4.5 Boil 69 min 4.34 14.3%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish moss Fining Boil 10 min.
300 g Maltodextrin Other Boil 10 min.
200 g Lactose Other Boil 10 min.
100 g Chocolate nibs Flavor Mash 1 hr.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 147 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L At 75c Sparge -- 68 °C 60 min
Starting Mash Thickness: 2.9 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.9 L/kg 22
Mash volume with grains 27.1
Grain absorption losses -7.6
Remaining sparge water volume (equipment estimates 14.4 L) 13.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 28.1 L) 27.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 22
Going into fermentor 22
Total: 36  
Equipment Profile Used: System Default
 
Notes

Conduct a single infusion mash at 150° F for 60 minutes, with a mash pH of 5.2. Sparge with 168° F water. Boil for 60 minutes, following the additions listed in the ingredients section. Ferment at 64° F.

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  • Last Updated: 2018-10-04 20:06 UTC