Chocolate Orange Porter - Beer Recipe - Brewer's Friend

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Chocolate Orange Porter

298 calories 37.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 64% (brew house)
Source: Killen
Calories: 298 calories (Per 12oz)
Carbs: 37.8 g (Per 12oz)
Created: Wednesday January 2nd 2019
1.088
1.032
7.4%
25.2
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale Ale10 lb Pale Ale 37 3.5 72.7%
1 lb American - Chocolate1 lb Chocolate 29 350 7.3%
0.75 lb American - Caramel / Crystal 80L0.75 lb Caramel / Crystal 80L 33 80 5.5%
0.75 lb United Kingdom - Pale Chocolate0.75 lb Pale Chocolate 33 207 5.5%
0.25 lb German - Carafa III0.25 lb Carafa III 32 535 1.8%
0.76 lb Rolled Oats0.76 lb Rolled Oats 33 2.2 5.5%
0.25 lb Rice Hulls0.25 lb Rice Hulls 0 0 1.8%
13.76 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 30 min 16.91 60.6%
0.65 oz Chinook0.65 oz Chinook Hops Pellet 13 Boil 5 min 8.24 39.4%
1.65 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each clemintine peel Other Boil 5 min.
1 each Clemintine (whole) Other Boil 5 min.
0.50 tsp orange peel spice Other Boil 5 min.
4 each clemintines with peal blended Flavor Secondary 1 days
2 oz clement creole shrubb Flavor Secondary 1 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (custom):
63%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 210 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: table sugar       Amount: 30g       CO2 Level: 2.1 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 qt Brew in Bag Infusion -- 153 °F 45 min
Brew in Bag Infusion -- 163 °F 25 min
0.75 gal Sparge -- 120 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.02 24.1  
Mash volume with grains 7.12 28.5  
Grain absorption losses -1.72 -6.9  
Remaining sparge water volume (equipment estimates 1.76 g | 7 qt) 0.95 3.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.81 g | 23.2 qt) 5 20  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 3.5 14  
Going into fermentor 3.5 14  
Total: 6.97 27.9
Equipment Profile Used: System Default
"Chocolate Orange Porter" Baltic Porter beer recipe by Killen. All Grain, ABV 7.38%, IBU 25.15, SRM 50, Fermentables: (Pale Ale, Chocolate, Caramel / Crystal 80L, Pale Chocolate, Carafa III, Rolled Oats, Rice Hulls) Hops: (Willamette, Chinook) Other: (clemintine peel, Clemintine (whole), orange peel spice, clemintines with peal blended, clement creole shrubb)
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  • Public: Yup, Shared
  • Last Updated: 2019-01-22 22:55 UTC