Choc Full O'Cherry Porter - Beer Recipe - Brewer's Friend

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Choc Full O'Cherry Porter

212 calories 21.1 g 12 oz
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Beer Stats
Method: BIAB
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Bran$ and Carcar
Calories: 212 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Monday February 18th 2019
1.064
1.015
6.4%
29.1
26.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Munich - Light 10L10 lb Munich - Light 10L 33 10 71.4%
2.50 lb American - Pilsner2.5 lb Pilsner 37 1.8 17.9%
1 lb United Kingdom - Dark Crystal 80L1 lb Dark Crystal 80L 33 80 7.1%
8 oz German - Carafa I8 oz Carafa I 32 340 3.6%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Northern Brewer0.7 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 18.78 58.3%
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7.8 Boil 30 min 10.31 41.7%
1.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
5 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
17866
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
9.5 gal BIAB Fly Sparge -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.05 g | 36.2 qt) 9 36  
Mash volume with grains (equipment estimates 10.17 g | 40.7 qt) 10.12 40.5  
Grain absorption losses -1.75 -7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

Mash 1 hour at 152°F (67°C). After primary fermentation, rack to secondary and add frozen sour cherries and cocoa nibs. Allow the beer to stay on the fruit and cocoa nibs for at least two weeks—a month or two is better. Rack to a tertiary carboy and allow to settle before bottling or kegging. Note: hop calculations are based on pellets. Figure 25 percent more if using whole hops.

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  • Last Updated: 2019-02-18 03:12 UTC