Dark Oats Choc Coconut Porter - Beer Recipe - Brewer's Friend

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Dark Oats Choc Coconut Porter

184 calories 18.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 31 liters
Post Boil Size: 28 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 65% (brew house)
Source: RygorX
Calories: 184 calories (Per 330ml)
Carbs: 18.4 g (Per 330ml)
Created: Friday July 12th 2019
1.060
1.014
6.1%
43.0
73.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.14 kg Muntons - Maris Otter2.14 kg Maris Otter 38 4.64 35.6%
2.70 kg New Zealand - Ale Malt2.7 kg Ale Malt 37.4 6.63 44.9%
0.36 kg American - Caramel / Crystal 30L0.36 kg Caramel / Crystal 30L 34 78.56 6%
0.16 kg German - Carafa III0.16 kg Carafa III 32 1426.18 2.7%
0.30 kg Rolled Oats0.3 kg Rolled Oats 33 4.37 5%
0.35 kg United Kingdom - Chocolate0.35 kg Chocolate 34 1132.64 5.8%
6.01 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Pellet 15 Boil 60 min 34.68 33.3%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5 Boil 30 min 6.42 33.3%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5 Boil 5 min 1.88 33.3%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Vanilla Flavor Boil 10 min.
200 g Dutch chocolate Flavor Boil 10 min.
600 g Toasted Coconut Flavor Primary 0 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
2 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 21
Mash volume with grains 25
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 11.8 L) 16.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 31
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20 L) 28
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 28 L) 20
Total: 37.9  
Equipment Profile Used: System Default
 
Notes

https://aussiehomebrewer.com/threads/chocolate-insert-beer-style-here-recipes.100542/#post-1536426

Title: Dark Oats & Choc Porter
Author: Neil

Brew Method: All Grain
Style Name: American Porter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 27 liters
Boil Gravity: 1.049
Efficiency: 75% (brew house)


STATS:
Original Gravity: 1.059
Final Gravity: 1.012
ABV (standard): 6.17%
IBU (tinseth): 45.84
SRM (ebcmorey): 67
Mash pH: 0

FERMENTABLES:
2 kg - Maris Otter Pale (36.2%)
2.5 kg - Ale Malt (45.2%)
0.3 kg - Caramel / Crystal 30L (5.4%)
0.35 kg - Chocolate (6.3%)
0.125 kg - Carafa III (2.3%)
0.25 kg - Rolled Oats (4.5%)

HOPS:
20 g - Chinook, Type: Pellet, AA: 13, Use: Boil for 75 min, IBU: 36.45
15 g - East Kent Goldings, Type: Pellet, AA: 5.3, Use: Boil for 30 min, IBU: 7.45
15 g - East Kent Goldings, Type: Pellet, AA: 5.3, Use: Boil for 5 min, IBU: 1.93

MASH GUIDELINES:
1) Temperature, Temp: 65 C, Time: 60 min, Amount: 22 L, Mash
2) Temperature, Temp: 77 C, Time: 10 min, Mash Out
3) Sparge, Temp: 77 C, Time: 10 min, Amount: 13 L
4) Temperature, Temp: 100 C, Time: 60 min, Boil
Starting Mash Thickness: 2.7 L/kg

OTHER INGREDIENTS:
10 g - Gypsum, Time: 60 min, Type: Water Agt, Use: Mash
0.5 each - Whirlfloc, Time: 10 min, Type: Water Agt, Use: 10 Mins Boil
10 g - Calcium Chloride, Time: 60 min, Type: Water Agt, Use: Mash
2 each - Vanilla Bean, Time: 0 min, Type: Flavor, Use: Whirlpool
60 g - Coffee Bean, Time: 0 min, Type: Flavor, Use: 10 Mins Boil
150 g - Chocolate, Time: 0 min, Type: Flavor, Use: 10 Mins Boil

YEAST:
Wyeast - Thames Valley Ale 1275
Starter: Yes
Form: Liquid
Attenuation (custom): 77%
Flocculation: Med-Low
Optimum Temp: 16.67 - 22.22 C
Fermentation Temp: 20 C
Pitch Rate: 0.35 (M cells / ml / deg P)

TARGET WATER PROFILE:
Profile Name: Balanced Profile
Ca2: 0
Mg2: 0
Na: 0
Cl: 0
SO4: 0
HCO3: 0
Water Notes:

NOTES:
Add Coffee, Chocolate and Vanilla Beans at 10 Mins Boil
Condition for 4 Weeks @ 12*

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  • Last Updated: 2019-12-27 01:23 UTC