Chocolate Coffee Porter - Beer Recipe - Brewer's Friend

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Chocolate Coffee Porter

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.096 (recipe based estimate)
Post Boil Gravity: 1.192 (recipe based estimate)
Efficiency: 70% (brew house)
Source: DH
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Wednesday November 13th 2019
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1.052
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row - Toasted7 lb Pale 2-Row - Toasted 33 30 56%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 8%
2 lb American - Carapils (Dextrine Malt)2 lb Carapils (Dextrine Malt) 33 1.8 16%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 4%
2 lb Rolled Oats2 lb Rolled Oats 33 2.2 16%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Galena1 oz Galena Hops Pellet 13 Boil 45 min 27.27 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 5 min 2.28 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 each Espresso Shots (4) Flavor Boil 1 min.
8 oz Chocolate Nibs Flavor Boil 5 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
2 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 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
3.91 gal Strike 164 °F 152 °F 60 min
4.98 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.91 15.6  
Mash volume with grains (equipment estimates 0.91 g | 3.6 qt) 4.91 19.6  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 0.98 g | 3.9 qt) 0.91 3.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.08 g | 12.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 1.5 6  
Top off amount 4 16  
Going into fermentor 5.5 22  
Total: 4.81 19.3
Equipment Profile Used: System Default
"Chocolate Coffee Porter" Brown Porter beer recipe by DH. All Grain, ABV 5.35%, IBU 29.55, SRM 24.87, Fermentables: (Pale 2-Row - Toasted, Caramel / Crystal 60L, Carapils (Dextrine Malt), Chocolate, Rolled Oats) Hops: (Galena, East Kent Goldings) Other: (Espresso Shots (4), Chocolate Nibs)
Last Updated and Sharing
 
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  • Last Updated: 2020-04-20 18:14 UTC