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I had a friend request a chocolate stout for the winter and I created this recipe. I don't know if its actually a porter or if it could be called a stout but it just sounded good to me. I haven't brewed this kind of dark beer before so any ingredient adjustments would be appreciated but I'm really looking for a water profile. I've read that the porters/stouts need baking soda or something to adjust the acidity of the darker malts.
I added gypsum to the water calculator and it seemed to help my water profile but I'm not sure what amount to use of baking soda or if I should get rid of the gypsum for this brew. Thanks!
Brew Method: BIAB
Style Name: Robust Porter
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 3.5 gallons
Efficiency: 65% (brew house)
STATS:
Original Gravity: 1.064
Final Gravity: 1.024
ABV (standard): 5.29%
IBU (tinseth): 26.37
SRM (morey): 23.32
FERMENTABLES:
4.5 lb - United Kingdom - Maris Otter Pale (58.1%)
1 lb - Belgian - CaraMunich (12.9%)
8 oz - Belgian - Biscuit (6.5%)
8 oz - Flaked Oats (6.5%)
6 oz - Belgian - Special B (4.8%)
2 oz - German - Carafa I (1.6%)
12 oz - Lactose - (late addition) (9.7%)
HOPS:
0.5 oz - Fuggles for 60 min, Type: Pellet, Use: Boil (AA 4.5, IBU: 14.6)
1 oz - East Kent Goldings for 10 min, Type: Pellet, Use: Boil (AA 5, IBU: 11.77)
OTHER INGREDIENTS:
1 oz - Irish Moss, Time: 15 min, Type: Fining, Use: Boil
3 oz - Cocoa nibs, Time: 0 min, Type: Flavor, Use: Secondary
2 each - Vanilla beans, Time: 0 min, Type: Flavor, Use: Secondary
1 tsp - Gypsum, Time: 0 min, Type: Water Agt, Use: Mash
YEAST:
Wyeast - London Ale III 1318
Starter: No
Form: Liquid
Attenuation (avg): 73%
Flocculation: High
Optimum Temp: 64 - 74 F
Fermentation Temp: 70 F
TARGET WATER PROFILE:
Profile Name: Colorado Springs, CO, USA
Ca2: 7
Mg2: 1
Na: 6
Cl: 1
SO4: 5
HCO3: 24
Water Notes:
1tsp gypsum
NOTES:
I added gypsum to the water calculator and it seemed to help my water profile but I'm not sure what amount to use of baking soda or if I should get rid of the gypsum for this brew. Thanks!
Brew Method: BIAB
Style Name: Robust Porter
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 3.5 gallons
Efficiency: 65% (brew house)
STATS:
Original Gravity: 1.064
Final Gravity: 1.024
ABV (standard): 5.29%
IBU (tinseth): 26.37
SRM (morey): 23.32
FERMENTABLES:
4.5 lb - United Kingdom - Maris Otter Pale (58.1%)
1 lb - Belgian - CaraMunich (12.9%)
8 oz - Belgian - Biscuit (6.5%)
8 oz - Flaked Oats (6.5%)
6 oz - Belgian - Special B (4.8%)
2 oz - German - Carafa I (1.6%)
12 oz - Lactose - (late addition) (9.7%)
HOPS:
0.5 oz - Fuggles for 60 min, Type: Pellet, Use: Boil (AA 4.5, IBU: 14.6)
1 oz - East Kent Goldings for 10 min, Type: Pellet, Use: Boil (AA 5, IBU: 11.77)
OTHER INGREDIENTS:
1 oz - Irish Moss, Time: 15 min, Type: Fining, Use: Boil
3 oz - Cocoa nibs, Time: 0 min, Type: Flavor, Use: Secondary
2 each - Vanilla beans, Time: 0 min, Type: Flavor, Use: Secondary
1 tsp - Gypsum, Time: 0 min, Type: Water Agt, Use: Mash
YEAST:
Wyeast - London Ale III 1318
Starter: No
Form: Liquid
Attenuation (avg): 73%
Flocculation: High
Optimum Temp: 64 - 74 F
Fermentation Temp: 70 F
TARGET WATER PROFILE:
Profile Name: Colorado Springs, CO, USA
Ca2: 7
Mg2: 1
Na: 6
Cl: 1
SO4: 5
HCO3: 24
Water Notes:
1tsp gypsum
NOTES: