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Black Forest Gateau Porter

Method: Extract
Style: Robust Porter
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 60 liters
Post Boil Size: 54 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 220 calories (Per 330ml)
Carbs: 24.2 g (Per 330ml)

Created: Wednesday November 11th 2020

Original Gravity:

1.071

Final Gravity:

1.020

ABV (standard):

6.7%

IBU (tinseth):

40.3

SRM (morey):

39.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 kg	United Kingdom - Maris Otter Pale10 kg Maris Otter Pale	38	3.75	44.6%
0.50 kg	United Kingdom - Crystal 60L0.5 kg Crystal 60L	34	60	2.2%
2 kg	Rolled Oats2 kg Rolled Oats	33	2.2	8.9%
1 kg	American - Carapils (Dextrine Malt)1 kg Carapils (Dextrine Malt)	33	1.8	4.5%
3 kg	Cherry3 kg Cherry - (late fermenter addition)	6.3	0	13.4%
1 kg	Blackberry1 kg Blackberry - (late fermenter addition)	3.6	0	4.5%
1 kg	Strawberry1 kg Strawberry - (late fermenter addition)	3.15	0	4.5%
1 kg	Raspberry1 kg Raspberry - (late fermenter addition)	3.15	0	4.5%
1.50 kg	Liquid Malt Extract - Light1.5 kg Liquid Malt Extract - Light - (late mash tun addition)	35	4	6.7%
21 kg / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
1 kg	United Kingdom - Chocolate1 kg Chocolate	34	425	4.5%
0.40 kg	Weyermann - Carafa Special Type III0.4 kg Carafa Special Type III	29.9	525	1.8%
$ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
62 g	Magnum62 g Magnum Hops		Leaf/Whole	15	Boil	60 min	40.3	100%
62 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
62 g	Magnum (Leaf/Whole) 62 g Magnum (Leaf/Whole) Hops		40.3	100%
62 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
55 L		Fly Sparge	74 °C	70 °C	60 min
	mash out	Temperature	70 °C	78 °C	--
23 L		Sparge	78 °C	78 °C	--

Other Ingredients

Amount	Name	Type	Use	Time
12 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
6 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Magnesium Chloride	Water Agt	Mash	1 hr.
4 g	Baking Soda	Water Agt	Mash	1 hr.
1.20 g	Lactic acid	Water Agt	Sparge	1 hr.
1 each	Protofloc	Water Agt	Mash	0 min.

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (custom):	77%	Flocculation:	High
Optimum Temp:	14 - 21 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 302 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.2 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100

Notes

Tonka Beans and morello cherries will be soaked in Kirsch and added to the secondary fermenter.

Last Updated and Sharing

386

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Brews

Public: Yup, Shared
Last Updated: 2020-11-11 23:19 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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