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Chocolate Cherry Porter

Method: All Grain
Style: American Porter
Boil Time: 75 min
Batch Size: 3 gallons (ending kettle volume)
Pre Boil Size: 4.08 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 214 calories (Per 12oz)
Carbs: 25 g (Per 12oz)

Created: Saturday May 23rd 2020

Original Gravity:

1.064

Final Gravity:

1.020

ABV (standard):

5.7%

IBU (tinseth):

29.9

SRM (daniels):

26.9

Mash pH

5.7

Cost $

n/a

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Brew Log History

Target 68°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.50 lb	United Kingdom - Maris Otter Pale5.5 lb Maris Otter Pale	38	3.75	49.3%
0.50 lb	Crisp Malting - Pale Chocolate0.5 lb Pale Chocolate	32.7	220	4.5%
0.50 lb	Simpsons - Crystal Light 0.5 lb Crystal Light	33.1	38.03	4.5%
0.50 lb	Bairds - Vienna Malt0.5 lb Vienna Malt	37	3.5	4.5%
2.50 oz	United Kingdom - Chocolate2.5 oz Chocolate	34	425	1.4%
0.25 lb	Weyermann - Chocolate Rye0.25 lb Chocolate Rye	29.9	240	2.2%
3.75 lb	Cherry, dark sweet3.75 lb Cherry, dark sweet - (late fermenter addition)	6.4	0	33.6%
11.16 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	East Kent Goldings1 oz East Kent Goldings Hops		Pellet	5	Boil	45 min	29.91	100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	East Kent Goldings (Pellet)		29.91	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8.89 qt	First Mash	Strike	173 °F	158 °F	60 min
4 qt	Mash out	Strike	212 °F	173 °F	15 min
1 gal	Sparge	Fly Sparge	150 °F	150 °F	--
Starting Mash Thickness: 1.2 qt/lb Starting Grain Temp: 68 °F

Other Ingredients

Amount	Name	Type	Use	Time
0.73 tsp	Chalk	Water Agt	Mash	1 hr.
0.15 tsp	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
0.18 tsp	Gypsum	Water Agt	Mash	1 hr.
0.18 tsp	Baking Soda	Water Agt	Mash	1 hr.
3.75 lb	Cherries	Flavor	Secondary	14 days
2.25 oz	Cocao Nibs	Flavor	Secondary	14 days
1 each	Vanilla Bean	Flavor	Secondary	14 days

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	64 - 74 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 62 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 2.7 oz Temp: 68 °F CO₂ Level: 2.4 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

Notes

Aim for a really high mash temp: 156-158 to get more sweetness out of the grains.

Create tincture 2 days before adding: Add cacoa nibs and vanilla plus 8oz vodka to sterilized jar and let sit. This sanitizes and makes sure to totally pull out the flavor of them. (This will create a super concentrated flavor. It will create 6 oz liquid. Add 1-2 oz at first, then a bit more if needed.) 1 oz adds about 0.15% to ABV

When adding the cherries- use frozen ones, but soak them in vodka, too?

4 gallons of mashing water at at least 174 degrees- maybe try 180-182 and add cold water if needed.
6 qts boiling for mash out. This will total 5.5 gallons.

Use 1.75 more gallon for Sparging. (Grain will probably absorb around 4-5qts.) Sparge enough water to hit 6.5 for boil

Went with 30L Crystal malt- trying to get a bit more sweetness but not super sweet.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2021-02-07 02:01 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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View Recipe

Chocolate Cherry Porter

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