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Cocoa Expresso

Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brandon Fantasia
Calories: 200 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)

Created: Monday October 26th 2015

Mexican Chocolate Porter

by fatmenbrews

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

Depravity

by Josephort

OG: 1.062 FG: 1.015 ABV: 6.1% IBU: 30

Original Gravity:

1.060

Final Gravity:

1.017

ABV (standard):

5.7%

IBU (tinseth):

35.9

SRM (morey):

34.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	American - Pale 2-Row9 lb Pale 2-Row	37	1.8	83.7%
12 oz	United Kingdom - Crystal 60L12 oz Crystal 60L	34	60	7%
8 oz	American - Chocolate8 oz Chocolate	29	350	4.7%
4 oz	American - Black Malt4 oz Black Malt	28	500	2.3%
4 oz	American - Roasted Barley4 oz Roasted Barley	33	300	2.3%
172 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Glacier1 oz Glacier Hops	Pellet	5.5	Boil	60 min	21.16	50%
1 oz	Glacier1 oz Glacier Hops	Leaf/Whole	5.5	Boil	30 min	14.78	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Glacier (Pellet)	21.16	50%
1 oz	Glacier (Leaf/Whole)	14.78	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3.3 gal	Single Infusion Mash	Infusion	--	151 °F	60 min
Starting Mash Thickness: 1 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Irish Moss	Other	Boil	10 min.
3 oz	Coffee Beans	Flavor	Secondary	3 days
4 g	Cocao Nibs	Flavor	Secondary	3 days

Yeast

White Labs - English Ale Yeast WLP002

Amount:	1 Each	Cost:
Attenuation (custom):	70%	Flocculation:	Very High
Optimum Temp:	65 - 68 °F	Starter:	Yes
Fermentation Temp:	69 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 140 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
1/2 Tsp. Gypsum added to Mash and 1/2 Tsp Gypsum added to sparge.
Mash Chemistry and Brewing Water Calculator

Notes

Single infusion mash at 152°F for 60 minutes. Boil for 60 minutes. Ferment at 68°F (20°C), raise the temperature to 72°F the last few days. Cold crash, rack the beer off of the yeast, add 2.6 ounces (74 g) of coarsely ground coffee and 3.9 ounces (111 g) of cacao nibs, steep the coffee and cacao nibs at 32–40 deg for 3–5 days, rack off of the coffee grounds and cacao nibs to keg or bottle.

Last Updated and Sharing

682

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Brews

Public: Yup, Shared
Last Updated: 2019-08-15 22:23 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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