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Black Butter Mocha Porter

Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (ending kettle)
Rating:

5.00 (1 Review)

Calories: 174 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)

Created: Wednesday November 2nd 2022

Original Gravity:

1.053

Final Gravity:

1.011

ABV (standard):

5.6%

IBU (tinseth):

23.9

SRM (morey):

38.5

Mash pH

n/a

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.30 kg	Simpsons - Finest Pale Ale Golden Promise4.3 kg Finest Pale Ale Golden Promise	37	2.4	71.1%
0.45 kg	Weyermann - Caramunich Type 10.45 kg Caramunich Type 1	33.5	35	7.4%
0.45 kg	Crisp Malting - Chocolate Malt0.45 kg Chocolate Malt	32.66	450	7.4%
0.45 kg	Crisp Malting - Pale Chocolate0.45 kg Pale Chocolate	32.7	220	7.4%
0.15 kg	Torrified Wheat0.15 kg Torrified Wheat	36	2	2.5%
0.25 kg	Rolled Oats0.25 kg Rolled Oats	33	2.2	4.1%
6.05 kg / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Challenger15 g Challenger Hops	Pellet	4.4	Boil	15 min	3.56	13.6%
15 g	CF18515 g CF185 Hops	Pellet	11.8	Boil	15 min	9.54	13.6%
40 g	Challenger40 g Challenger Hops	Pellet	4.4	Whirlpool at 95 °C	20 min	2.93	36.4%
40 g	CF18540 g CF185 Hops	Pellet	11.8	Whirlpool at 95 °C	20 min	7.87	36.4%
110 g / £ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
55 g	Challenger (Pellet) 55 g Challenger (Pellet) Hops	6.49	50%
55 g	CF185 (Pellet) 55 g CF185 (Pellet) Hops	17.41	50%
110 g / £ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
23 L		65 °C	72 °C	45 min
7 L	Sparge	75 °C	--	--
Starting Mash Thickness: 1.5 L/kg

Other Ingredients

Amount	Name	Type	Use
30 g	Cinnamon stick	Spice	Primary
8 g	Vanilla Bean	Spice	Primary
150 g	Cacao Nibs	Water Agt	Primary
227 g	Coffee Beans	Water Agt	Primary
150 g	treacle	Water Agt	Primary

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	10 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 110 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 Chemistry and Brewing Water Calculator

Notes

Cinnamon and vanilla beans added to main fermenter for 7 days after soaking in 100ml rum for 24hrs.

Cacao nibs added for 7 days

Machu Pichu coffee beans added for 5 days.

Racked off trub day 13, bottled day 14.

1.019 after 2 weeks, hard to know what the FG should be after additions of 75ml of rum and 4 tablespoons of treacle. Will leave another 3-4 days and check again, if it's the same I'll bottle it.

Last Updated and Sharing

296

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Brews

Public: Yup, Shared
Last Updated: 2023-04-22 09:13 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

Discussion about this recipe:

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Metman79 • 04/22/2023 at 09:11am

5 of 5

Absolutely loved this porter as did all who tried. The cinnamon and vanilla were a little lost, almost imperceptible, so I'd either add for longer, or add more. Mostly coffee on the flavour profile with some residual chocolate, so would probably add the coffee for less time to let the chocolate come through a little more. All in all a damn good Christmas pint and will definitely revisit and retweak this.

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