Chocolate Porter 2019 - Beer Recipe - Brewer's Friend

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Chocolate Porter 2019

175 calories 22.1 g 330 ml
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Beer Stats
Method: BIAB
Style: English Porter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27.1 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 175 calories (Per 330ml)
Carbs: 22.1 g (Per 330ml)
Created: Saturday August 25th 2018
1.056
1.020
4.7%
20.1
26.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.75 kg Canadian - Pale 2-Row3.75 kg Pale 2-Row 36 1.75 66.9%
0.30 kg American - Caramel / Crystal 40L0.3 kg Caramel / Crystal 40L 34 40 5.4%
0.30 kg American - Chocolate0.3 kg Chocolate 29 350 5.4%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 8.9%
0.45 kg Lactose (Milk Sugar)0.454 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 8.1%
0.30 kg United Kingdom - Pale Chocolate0.3 kg Pale Chocolate 33 207 5.4%
5.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Domestic Hallertau14 g Domestic Hallertau Hops Pellet 3.9 Boil 60 min 6.07 33.3%
28 g Fuggles28 g Fuggles Hops Pellet 4.5 Boil 60 min 14.02 66.7%
42 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
8 g Baking Soda Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Empire Ale M15
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
21 - 24 °C
Starter:
No
Fermentation Temp:
19.5 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.1 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Temperature -- 67 °C 60 min
8 L Sparge -- 18 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.7 L) 33.2
Mash volume with grains (equipment estimates 38.1 L) 36.5
Grain absorption losses -5.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.6 L) 27.1
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Volume into fermentor 23
Total: 33.2  
Equipment Profile Used: System Default
 
Notes

Soak 2 vanilla cut up into 2 inch pieces in Vodka/Bourbon for 2 days then add after fermentation slows.

Mix 8 oz cocoa powder with lactose and add 10 mins prior to flameout

Last Updated and Sharing
 
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  • Last Updated: 2019-08-25 10:55 UTC