View Recipe

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

Chocolate Porter

Method: Extract
Style: American Porter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 186 calories (Per 330ml)
Carbs: 21.9 g (Per 330ml)

Created: Tuesday March 21st 2017

Original Gravity:

1.060

Final Gravity:

1.019

ABV (standard):

5.4%

IBU (tinseth):

48.3

SRM (morey):

28.0

Mash pH

n/a

Cost $

n/a

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

Brew Log History

Target 21°C
Ambient: {{ stats.ambient | number:0 }} °C

OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml

Readings: {{ readingsCount | number }}

Device Filter
{{ device.name | titlecase }} {{ ((device.name | lowercase) != (device.type | lowercase)) ? (device.type | titlecase) : '' }}

Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.72 kg	Liquid Malt Extract - Light2.72 kg Liquid Malt Extract - Light	35	4	56.3%
1.36 kg	Liquid Malt Extract - Munich1.36 kg Liquid Malt Extract - Munich	35	8	28.2%
4.08 kg / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
400 g	American - Chocolate400 g Chocolate	29	350	8.3%
250 g	German - CaraMunich III250 g CaraMunich III	34	57	5.2%
100 g	American - Special Roast100 g Special Roast	33	50	2.1%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Nelson Sauvin1 oz Nelson Sauvin Hops	Pellet	12.5	Boil	60 min	43.42	33.3%
1 oz	Motueka1 oz Motueka Hops	Pellet	7	Boil	5 min	4.85	33.3%
1 oz	Motueka1 oz Motueka Hops	Pellet	7	Boil	0 min		33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Nelson Sauvin (Pellet)	43.42	33.3%
2 oz	Motueka (Pellet)	4.85	66.6%
3 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 each	vanilla bean		Spice	Secondary	7 days
7 oz	cacao nibs		Spice	Secondary	14 days

Yeast

Wyeast - London ESB Ale 1968

Amount:	1 Each	Cost:
Attenuation (avg):	69%	Flocculation:	Very High
Optimum Temp:	18 - 22 °C	Starter:	Yes
Fermentation Temp:	21 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 155 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: keg

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100

Notes

Higher ABV, so 28 day secondary for mating.
Cacao nibs @ secondary, 14 days before bottling.
Extract vanilla in bourbon, add w/ beans @ 7 days before bottling.

Last Updated and Sharing

828

Views

Brews

Public: Yup, Shared
Last Updated: 2017-04-24 18:26 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!

View Recipe

Chocolate Porter

{{ formatHeaderDate(dates.navStart) | date:'mediumDate' }} to {{ formatHeaderDate(dates.navEnd) | date:'mediumDate' }}

{{ formatHeaderDate(dates.navStart) | date:'mediumDate' }} ^to {{ formatHeaderDate(dates.navEnd) | date:'mediumDate' }}