Chocolate Orange Porter - Beer Recipe - Brewer's Friend

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Chocolate Orange Porter

148 calories 16.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 70 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 80% (brew house)
Source: JB's
Calories: 148 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created: Monday February 11th 2019
1.048
1.014
4.5%
36.7
38.0
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.75 kg United Kingdom - Maris Otter Pale4.75 kg Maris Otter Pale 38 3.75 47.5%
0.50 kg Canadian - Honey Malt0.5 kg Honey Malt 37 25 5%
0.50 kg German - CaraRye0.5 kg CaraRye 34 67 5%
0.50 kg German - Munich Light0.5 kg Munich Light 37 6 5%
0.50 kg Belgian - Biscuit0.5 kg Biscuit 35 23 5%
0.50 kg Belgian - Special B0.5 kg Special B 34 115 5%
0.50 kg United Kingdom - Crystal 70L0.5 kg Crystal 70L 34 70 5%
1 kg German - Caramel Wheat1 kg Caramel Wheat 34 46 10%
1.10 kg German - Chocolate Wheat1.1 kg Chocolate Wheat 31 413 11%
0.15 kg German - Acidulated Malt0.15 kg Acidulated Malt 27 3.4 1.5%
10 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Summit50 g Summit Hops Leaf/Whole 15.7 Boil 30 min 35.3 20%
50 g Mandarina Bavaria50 g Mandarina Bavaria Hops Pellet 7.2 Boil 1 min 0.91 20%
50 g Crystal50 g Crystal Hops Leaf/Whole 4.3 Boil 1 min 0.49 20%
50 g Mandarina Bavaria50 g Mandarina Bavaria Hops Leaf/Whole 7.2 Dry Hop 0 days 20%
50 g Crystal50 g Crystal Hops Leaf/Whole 4.3 Dry Hop 0 days 20%
250 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.93 g Baking Soda Water Agt Mash 1 hr.
6.09 g Calcium Chloride Water Agt Mash 1 hr.
3.35 g Epsom Salt Water Agt Mash 1 hr.
5.70 g Gypsum Water Agt Mash 1 hr.
10 g Protofloc Fining Boil 15 min.
0.70 g Potassium Metabisulphite Water Agt Other 0 min.
2.75 g Baking Soda Water Agt Sparge 1 hr.
8.67 g Calcium Chloride Water Agt Sparge 1 hr.
4.75 g Epsom Salt Water Agt Sparge 1 hr.
8.14 g Gypsum Water Agt Sparge 1 hr.
2.35 g Slaked Lime Water Agt Mash 1 hr.
3.33 g Slaked Lime Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
3 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 893 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
129 10 16 89 136 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
33 L Dougn-in Temperature -- 50 °C 30 min
Main Mash Temperature -- 66.6 °C 90 min
Mash-out Temperature -- 75.5 °C 30 min
47 L Sparge Fly Sparge -- 75.5 °C 90 min
Starting Mash Thickness: 3.3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.45 L. Suggest reducing initial water volume to 45.4 L and adding 11.05 L sparge/top-off.  
Strike water volume at mash thickness of 3.3 L/kg 33
Mash volume with grains 39.6
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 34.4 L) 47.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.5 L) 70
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 50
Going into fermentor 50
Total: 80.9  
Equipment Profile Used: System Default
"Chocolate Orange Porter" Sweet Stout beer recipe by JB's. All Grain, ABV 4.48%, IBU 36.7, SRM 37.99, Fermentables: (Maris Otter Pale, Honey Malt, CaraRye, Munich Light, Biscuit, Special B, Crystal 70L, Caramel Wheat, Chocolate Wheat, Acidulated Malt) Hops: (Summit, Mandarina Bavaria, Crystal) Other: (Baking Soda, Calcium Chloride, Epsom Salt, Gypsum, Protofloc, Potassium Metabisulphite, Slaked Lime)
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  • Last Updated: 2019-03-24 08:35 UTC