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Will Porter- Chocolate Caramel Porter

166 calories 19 g 16 oz
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 16 gallons
Post Boil Size: 14.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HRB
Calories: 166 calories (Per 16oz)
Carbs: 19 g (Per 16oz)
Created: Monday September 14th 2020
1.050
1.015
4.7%
32.5
49.3
n/a
24.36
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21 lb Briess - Pale Ale Malt 2-Row21 lb Pale Ale Malt 2-Row $ 1.16 / lb
$ 24.36 		36.8 3.5 67.7%
3 lb American - Caramel / Crystal 80L3 lb Caramel / Crystal 80L 33 80 9.7%
3 lb American - Chocolate3 lb Chocolate 29 350 9.7%
2 lb United Kingdom - Black Patent2 lb Black Patent 27 525 6.5%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 3.2%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 3.2%
31 lbs / $ 24.36
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz East Kent Goldings3 oz East Kent Goldings Hops Pellet 4.6 Boil 60 min 17.92 42.9%
2 oz Willamette2 oz Willamette Hops Pellet 5.8 Boil 30 min 11.58 28.6%
2 oz Willamette2 oz Willamette Hops Pellet 5.8 Boil 5 min 3 28.6%
7 oz / $ 0.00
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 246 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.44 gal Strike 163 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.26 gal (65.05 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 4.26 gal (17.05 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.11 gal (56.42 qt). Suggest reducing strike water volume to 9.52 gal (38.08 qt) and adding 2.11 gal (8.42 qt) sparge/top-off. 11.63 46.5  
Strike water volume at mash thickness of 1.5 qt/lb 11.63 46.5  
Mash volume with grains (equipment estimates 13.61 g | 54.4 qt) 14.11 56.4  
Grain absorption losses -3.88 -15.5  
Remaining sparge water volume (equipment estimates 8.76 g | 35.1 qt) 8.5 34  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 16.26 g | 65.1 qt) 16 64  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil Volume 14.5 58  
Top off amount 0.5 2  
Going into fermentor 15 60  
Total: 20.13 80.5
Equipment Profile Used: System Default
 
Notes

OSG 1.048 finished at 1.012. Very chocolate at first taste, after a few days in keg there’s just a hint of chocolate. Really great tasting beer, smooth and tasty.

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  • Last Updated: 2020-10-16 23:19 UTC