CHOCOLATE COFFEE PORTER - Beer Recipe - Brewer's Friend

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CHOCOLATE COFFEE PORTER

202 calories 20.7 g 12 oz
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Beer Stats
Method: Extract
Style: Brown Porter
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.210 (recipe based estimate)
Post Boil Gravity: 1.420 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: LONGNECK
Calories: 202 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Monday December 16th 2019
1.061
1.015
6.0%
11.4
32.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb American - Pale 2-Row18 lb Pale 2-Row 37 1.8 65.5%
2 lb Briess - Chocolate2 lb Chocolate 25 350 7.3%
1 lb American - Munich - Light 10L1 lb Munich - Light 10L 33 10 3.6%
2 lb American - Caramel / Crystal 40L2 lb Caramel / Crystal 40L 34 40 7.3%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 3.6%
0.50 lb American - Caramel / Crystal 90L0.5 lb Caramel / Crystal 90L 33 90 1.8%
1 lb Dry Malt Extract - Pilsen1 lb Dry Malt Extract - Pilsen - (late boil kettle addition) 42 2 3.6%
1 lb Rolled Oats1 lb Rolled Oats 33 2.2 3.6%
1 lb Rice Hulls1 lb Rice Hulls 0 0 3.6%
27.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Fuggles2 oz Fuggles Hops Pellet 4.5 Boil 60 min 3.7 33.3%
2 oz Goldings2 oz Goldings Hops Pellet 4.5 Boil 60 min 3.7 33.3%
2 oz Cascade2 oz Cascade Hops Leaf/Whole 7 Boil 30 min 4.02 33.3%
6 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 218 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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 Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Strike 154 °F -- 30 min
3 gal Fly Sparge 154 °F 163 °F 30 min
12 gal Sparge 178 °F -- --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.46 g | 25.8 qt) 6.31 25.3  
Mash volume with grains (equipment estimates 6.46 g | 25.8 qt) 8.43 33.7  
Grain absorption losses (steeping) -3.31 -13.3  
Pre boil volume (equipment estimates 3.15 g | 12.6 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil volume 1.5 6  
Top off amount 9.5 38  
Going into fermentor 11 44  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 15.81 63.3
Equipment Profile Used: System Default
 
Notes

3.5 OZ HERSHEY CHOCOLATE BAR ADDED T-15 MIN IN THE BOIL.

6 OZ. OF STRONG BLACK FRENCH PRESS COFFEE WILL BE ADDED WHEN KEGGED

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  • Last Updated: 2020-01-08 18:03 UTC