View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Kent Chocolate Porter

Method: Extract
Style: American Porter
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.092 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 202 calories (Per 12oz)
Carbs: 21.5 g (Per 12oz)

Created: Friday January 27th 2023

Original Gravity:

1.061

Final Gravity:

1.016

ABV (standard):

5.9%

IBU (tinseth):

21.9

SRM (morey):

26.4

Mash pH

n/a

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 lb	Dry Malt Extract - Extra Light2 lb Dry Malt Extract - Extra Light	42	2.5	26.2%
1 lb	American - Pale 2-Row - Toasted1 lb Pale 2-Row - Toasted	33	30	13.1%
0.50 lb	German - Chocolate Rye0.5 lb Chocolate Rye	31	240	6.6%
4 oz	German - Chocolate Wheat4 oz Chocolate Wheat	31	413	3.3%
6 oz	United Kingdom - Brown6 oz Brown	32	65	4.9%
3 lb	Briess - DME Golden Light3 lb DME Golden Light	44.6	4	39.3%
8 oz	Briess - Briess - US - Spelt Pale8 oz Briess - US - Spelt Pale	25.5	4.25	6.6%
7.62 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.80 oz	Cascade0.8 oz Cascade Hops	Pellet	6	Boil	60 min	13.96	51.6%
0.75 oz	Centennial0.75 oz Centennial Hops	Pellet	10	Boil	10 min	7.91	48.4%
1.55 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.80 oz	Cascade (Pellet)	13.96	51.6%
0.75 oz	Centennial (Pellet)	7.91	48.4%
1.55 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
2 gal		Batch Sparge	150 °F	155 °F	30 min

Other Ingredients

Amount	Name	Type	Use	Time
6 oz	Cocoa powder	Flavor	Boil	15 min.
6 g	Calcium Chloride (anhydrous)	Water Agt	Mash	0 min.
4 g	Gypsum	Water Agt	Mash	0 min.
3 g	Table Salt	Water Agt	Mash	0 min.

Yeast

White Labs - Tropical Yeast Blend

Amount:	2 Quarts	Cost:
Attenuation (custom):	75%	Flocculation:	Medium
Optimum Temp:	65 - 78 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 89 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 3.1 oz Temp: 66 °F CO₂ Level: 2.2 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0

Notes

Steeped grains for 15 min at 150 F & 15 min at 160 F in 2 gal water with minerals added as in recipe. Drained in large funnel, sparged with 2 qts water at 140 F. Brought to boil & added first hops. After 45 min added cooling coil, Irish moss & chocolate. Did not need yeast energizer, since I used a large starter. At 50 min added second hops. Stopped boil at 60 min, added ice to bring to about 4 gal & 1 quart. Cooled to 66. Pitched 2 qts yeast starter.

OG 1.06
IBU =~ 30

The Hershey’s dark chocolate cocoa powder did not dissolve well in last 15 min of boil.

Last Updated and Sharing

254

Views

Brews

Public: Yup, Shared
Last Updated: 2023-02-24 18:22 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:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!