Chocolate Porter No1 - Beer Recipe - Brewer's Friend

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Chocolate Porter No1

159 calories 15.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 159 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Sunday September 30th 2018
1.052
1.012
5.2%
23.5
27.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg German - Pale Ale3.6 kg Pale Ale 39 2.3 67.3%
1 kg German - CaraMunich II1 kg CaraMunich II 34 46 18.7%
0.50 kg German - Melanoidin0.5 kg Melanoidin 37 25 9.3%
0.25 kg German - De-Husked Caraf III0.25 kg De-Husked Caraf III 32 470 4.7%
5.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Pellet 11.8 Boil 45 min 20.37 60%
10 g Fuggles10 g Fuggles Hops Pellet 4.1 Aroma 20 min 3.11 40%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g Cocoa nibs Flavor Secondary 4 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
15 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 212 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Priming sugar (sucrose)       Amount: 6 g/L      
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Sveti Rok water
http://www.hadvao.com/sveti-rok-voda

Additions
4g gypsum
2g baking soda
4ml lactic acid (determine after PH measurement)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Mash Infusion -- 67 °C 60 min
Mash-out Infusion -- 76 °C 15 min
12 L Sparge -- 76 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.1
Mash volume with grains 19.6
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 18 L) 18.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.8 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 22
Going into fermentor 22
Total: 34.3  
Equipment Profile Used: System Default
 
Notes

Ferment at 15 C. Add cocoa nibs after primary fermentation has finished. Remove nibs after four days. Bottle after two-three weeks. Carbonate with sucrose at 6 g/L.

Hints source https://www.maltosefalcons.com/tech/formulating-and-brewing-winning-chocolate-porter

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  • Last Updated: 2018-11-24 16:38 UTC