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Chocolate Bourbon Porter

Method: BIAB
Style: Robust Porter
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 16 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 198 calories (Per 330ml)
Carbs: 21.8 g (Per 330ml)

Created: Sunday July 29th 2018

Original Gravity:

1.064

Final Gravity:

1.018

ABV (standard):

6.1%

IBU (tinseth):

25.2

SRM (morey):

33.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.50 kg	United Kingdom - Maris Otter Pale2.5 kg Maris Otter Pale	38	3.75	75.5%
200 g	Rolled Oats200 g Rolled Oats	33	2.2	6%
150 g	Belgian - Munich150 g Munich	38	6	4.5%
150 g	United Kingdom - Pale Chocolate150 g Pale Chocolate	33	207	4.5%
125 g	American - Caramel / Crystal 75L125 g Caramel / Crystal 75L	33	75	3.8%
125 g	United Kingdom - Chocolate125 g Chocolate	34	425	3.8%
60 g	German - De-Husked Caraf III60 g De-Husked Caraf III	32	470	1.8%
3,310 g / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
7 g	Warrior7 g Warrior Hops		Pellet	16.7	Boil	60 min	25.18	100%
7 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
7 g	Warrior (Pellet) 7 g Warrior (Pellet) Hops		25.18	100%
7 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
16 L		Infusion	--	67 °C	90 min
1 L		Sparge	--	73 °C	5 min

Other Ingredients

Amount	Name	Type	Use	Time
1.50 g	Wyeast nutrient	Other	Boil	10 min.
1.20 g	Gypsum	Water Agt	Mash	0 min.
1.30 g	Calcium Chloride	Water Agt	Mash	0 min.
2 each	Vanilla bean	Spice	Secondary	7 days
60 g	Cacao nibs	Flavor	Secondary	7 days
130 ml	Maker's Mark Bourbon	Flavor	Secondary	7 days

Yeast

White Labs - Irish Ale Yeast WLP004

Amount:	1 Each	Cost:
Attenuation (avg):	71.5%	Flocculation:	Med-High
Optimum Temp:	18 - 20 °C	Starter:	Yes
Fermentation Temp:	19 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 141 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Corn sugar CO₂ Level: 2.1 Volumes

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
73	13	15	60	60	36
I only have gypsum and CaCl to work with, so I couldn't mess with carbonate level etc for English water profiles. Was more or less going for "London" but not sure that is even appropriate for this style.
Mash Chemistry and Brewing Water Calculator

Notes

Have a bunch of pale chocolate laying around and exactly 125g of regular chocolate, so I thought I'd try combining them here.

I want this to be a bit sweet and not too roasty. Not sure how it will turn out.

Soaked 2 vanilla beans and 60g cacao nibs in 130ml of Maker's Mark for 14 days, pour through coffee filter into secondary 7 days before bottling

Last Updated and Sharing

290

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Brews

Public: Yup, Shared
Last Updated: 2018-09-15 04:37 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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