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Black Sheep of the Frozen North Chili Porter

Method: All Grain
Style: Robust Porter
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.54 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 68% (brew house)
Hop Utilization: 99%
Calories: 215 calories (Per 16oz)
Carbs: 21.3 g (Per 16oz)

Created: Thursday February 11th 2021

Mexican Chocolate Porter

by fatmenbrews

OG: 1.058 FG: 1.016 ABV: 5.5% IBU: 41

Reuben's Porter AG

by CCHS

OG: 1.059 FG: 1.014 ABV: 5.9% IBU: 35

Winter Solstice Porter

by Samwhois75

OG: 1.060 FG: 1.014 ABV: 6.0% IBU: 32

Original Gravity:

1.065

Final Gravity:

1.015

ABV (standard):

6.5%

IBU (tinseth):

38.0

SRM (daniels):

30.3

Mash pH

5.3

Cost $

n/a

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Brew Log History

Target 68°F
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Carbs: {{ stats.carbs | number:1 }} g / 16oz

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	Crisp Malting - Finest Maris Otter10 lb Finest Maris Otter	36.8	2.4	66.7%
2 lb	Crisp Malting - Brown Malt2 lb Brown Malt	32.7	65	13.3%
1 lb	Bairds - Crystal Malt 1501 lb Crystal Malt 150	34	57	6.7%
1 lb	Simpsons - Golden Naked Oats1 lb Golden Naked Oats	27	7	6.7%
8 oz	Briess - Midnight Wheat Malt8 oz Midnight Wheat Malt	25	550	3.3%
8 oz	Crisp Malting - Pale Chocolate8 oz Pale Chocolate	32.7	220	3.3%
15 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Magnum0.75 oz Magnum Hops		Pellet	15	Boil	60 min	37.98	100%
0.75 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.75 oz	Magnum (Pellet)		37.98	100%
0.75 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
5.06 gal	Strike	163 °F	152 °F	60 min
5.54 gal	Sparge	168 °F	168 °F	15 min
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 75 °F

Other Ingredients

Amount	Name	Type	Use	Time
1.75 tsp	Baking Soda	Water Agt	Mash	1 hr.
2 tsp	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2.75 tsp	Gypsum	Water Agt	Mash	1 hr.
12 oz	Lactose	Flavor	Boil	90 min.
3 each	Sliced deseeded hot chili peppers	Spice	Boil	5 min.
8 oz	Cocao Nibs	Flavor	Secondary	10 min.

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:	68 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 331 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 8.22 psi Temp: 32 °F CO₂ Level: 2.5 Volumes

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
150	10	80	150	160	220
Mash Chemistry and Brewing Water Calculator

Notes

Several days before brew day, begin soaking the cocoa nibs in vodka, using just enough to cover the nibs. Cover and store at room temperature.

Transfer to secondary and add cocoa nibs along with the vodka. Allow for 3–5 days of contact time in order to extract the full flavor profile. After this, transfer beer to keg or bottle.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-11-11 03:54 UTC

System Default

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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Black Sheep of the Frozen North Chili Porter

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