Chocolate Three Way Porter - Beer Recipe - Brewer's Friend

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Chocolate Three Way Porter

261 calories 27 g 0.5 L
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Kammryn
Hop Utilization: 89%
Calories: 261 calories (Per 0.5L)
Carbs: 27 g (Per 0.5L)
Created: Friday October 18th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb 2-Row (US)5 lb 2-Row (US) 36.8 1 40.4%
5 lb Munich - Light 10L (US)5 lb Munich - Light 10L (US) 32.8 10 40.4%
1 lb Chocolate (US)1 lb Chocolate (US) 28.8 350 8.1%
8 oz Flaked Oats8 oz Flaked Oats 32.8 2 4%
8 oz Caramel/Crystal 75L (US)8 oz Caramel/Crystal 75L (US) 32.8 75 4%
4 oz Roasted Barley (US)4 oz Roasted Barley (US) 32.8 300 2%
2 oz Black Malt (US)2 oz Black Malt (US) 27.8 500 1%
198 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade (US)1 oz Cascade (US) Hops Pellet 7 Boil 60 min 23.4 66.7%
0.50 oz Cascade (US)0.5 oz Cascade (US) Hops Pellet 7 Boil 40 min 10.27 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Cocoa Shell Other Boil 30 min.
2 oz Cocoa Powder Other Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 91 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.1
 
Target Water Profile
Calgary Avg
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.41 21.7  
Mash volume with grains (equipment estimates 5.9 g | 23.6 qt) 6.4 25.6  
Grain absorption losses -1.55 -6.2  
Remaining sparge water volume (equipment estimates 2.44 g | 9.8 qt) 1.88 7.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.06 g | 24.2 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 4.5 18  
Top off amount 0.5 2  
Going into fermentor 5 20  
Total: 7.3 29.2
Equipment Profile Used: System Default
 
Notes

Three different forms of chocolate in this recipe, the chocolate shells might be harder to find so you decide what
your third chocolate flavour source would be. Cocoa shells really only increases the aroma not flavour, chocolate malt
and cocao powder are work great for flavour. An option for the third if cocao shells are not available, coffee added at
0 mins of the boil works well to compliment the chocolate flavour.
mash @ 67C for 60min. I happened to have cocao shells they have no flavour but some aroma, I added 2oz at 30min
of boil. Add cocao powder with 10 minutes left in boil. Ferment 8 to 10 days, I only single staged the fermentation.

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  • Last Updated: 2019-10-18 20:51 UTC