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Yuengling Chocolate Porter Clone

Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 163 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)

Created: Saturday February 25th 2023

Original Gravity:

1.050

Final Gravity:

1.008

ABV (standard):

5.4%

IBU (tinseth):

35.5

SRM (morey):

24.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	Briess - Brewers Malt 2-Row8 lb Brewers Malt 2-Row	37	1.8	88.9%
8 oz	Briess - Black Malt - 2-Row8 oz Black Malt - 2-Row	25	500	5.6%
8 oz	Great Western - Crystal 608 oz Crystal 60	30	60	5.6%
144 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.60 oz	Artisan - Chinook0.6 oz Chinook Hops	Pellet	11.6	Boil	60 min	29.38	54.5%
0.50 oz	Artisan - Cascade0.5 oz Cascade Hops	Pellet	5.8	Boil	15 min	6.07	45.5%
1.10 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.60 oz	Artisan - Chinook (Pellet)	29.38	54.5%
0.50 oz	Artisan - Cascade (Pellet)	6.07	45.5%
1.10 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
3.1 gal	Infusion	162 °F	152 °F	60 min
5 gal	Fly Sparge	--	170 °F	60 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
4 oz	Cocao Nibs	Flavor	Mash	0 min.
8 oz	Turbinado sugar	Water Agt	Boil	5 min.
7 oz	Cocoa powder	Flavor	Boil	5 min.
4 oz	Cocao Nibs	Flavor	Secondary	0 min.
22 oz	Hersheys chocolate syrup	Flavor	Kegging	0 min.

Yeast

Fermentis - Saflager - German Lager Yeast S-23

Amount:	2 Each	Cost:
Attenuation (avg):	82%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	Yes
Fermentation Temp:	53 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 82 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.75 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Pitch yeast at 53 degrees. Ferment at 53 degrees for 2 weeks. Soak the 4oz of cocoa nibs in vodka while in the primary stage . Then transfer into secondary and add the 4oz of cocoa nibs to the fermenter. Ferment at 53 degrees for 3 months. Cold crash for the last week near 32 degrees. After racking into the keg add the bottle of Hershey's chocolate syrup.

Last Updated and Sharing

1,002

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Brews

Public: Yup, Shared
Last Updated: 2023-02-25 21:51 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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