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Chocolate Porter No1

Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 159 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)

Created: Sunday September 30th 2018

Original Gravity:

1.052

Final Gravity:

1.012

ABV (standard):

5.2%

IBU (tinseth):

23.5

SRM (morey):

27.5

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.60 kg	German - Pale Ale3.6 kg Pale Ale	39	2.3	67.3%
1 kg	German - CaraMunich II1 kg CaraMunich II	34	46	18.7%
0.50 kg	German - Melanoidin0.5 kg Melanoidin	37	25	9.3%
0.25 kg	German - De-Husked Caraf III0.25 kg De-Husked Caraf III	32	470	4.7%
5.35 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Magnum15 g Magnum Hops	Pellet	11.8	Boil	45 min	20.37	60%
10 g	Fuggles10 g Fuggles Hops	Pellet	4.1	Aroma	20 min	3.11	40%
25 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
15 g	Magnum (Pellet) 15 g Magnum (Pellet) Hops	20.37	60%
10 g	Fuggles (Pellet) 10 g Fuggles (Pellet) Hops	3.11	40%
25 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
20 L	Mash	Infusion	--	67 °C	60 min
	Mash-out	Infusion	--	76 °C	15 min
12 L		Sparge	--	76 °C	--
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
100 g	Cocoa nibs		Flavor	Secondary	4 days

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	15 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 212 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Priming sugar (sucrose) Amount: 6 g/L

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Sveti Rok water http://www.hadvao.com/sveti-rok-voda Additions 4g gypsum 2g baking soda 4ml lactic acid (determine after PH measurement)
Mash Chemistry and Brewing Water Calculator

Notes

Ferment at 15 C. Add cocoa nibs after primary fermentation has finished. Remove nibs after four days. Bottle after two-three weeks. Carbonate with sucrose at 6 g/L.

Hints source https://www.maltosefalcons.com/tech/formulating-and-brewing-winning-chocolate-porter

Last Updated and Sharing

331

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Brews

Public: Yup, Shared
Last Updated: 2018-11-24 16:38 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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