cacao Porter - Beer Recipe - Brewer's Friend

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cacao Porter

160 calories 16.5 g 330 ml
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Beer Stats
Method: Extract
Style: Brown Porter
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 22.57 liters
Post Boil Size: 18.56 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 160 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Saturday November 14th 2020
1.052
1.013
5.2%
22.7
32.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.90 kg Briess - Pale Ale Malt 2-Row3.9 kg Pale Ale Malt 2-Row 36.8 3.5 75.3%
0.50 kg Briess - Caramel Malt - 60L0.5 kg Caramel Malt - 60L 35.4 60 9.7%
0.18 kg Briess - Chocolate0.18 kg Chocolate 25 350 3.5%
0.10 kg Briess - Roasted Barley0.1 kg Roasted Barley 33.1 300 1.9%
0.10 kg Briess - Black Malt - 2-Row0.1 kg Black Malt - 2-Row 25 500 1.9%
0.40 kg Briess - Caramel Malt - 80L0.4 kg Caramel Malt - 80L 35 80 7.7%
5.18 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Willamette0.4 oz Willamette Hops Pellet 4.5 Boil 50 min 6.03 28.6%
0.60 oz East Kent Goldings0.6 oz East Kent Goldings Hops Pellet 5 Boil 45 min 9.7 42.9%
0.40 oz Willamette0.4 oz Willamette Hops Pellet 4.5 First Wort 60 min 6.97 28.6%
1.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g Cocao Nibs Flavor Mash --
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Infusion 70 °C 67 °C 60 min
5 L Sparge 72 °C 69 °C 20 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 29.6 L) 27.8
Mash volume with grains (equipment estimates 29.6 L) 31.2
Grain absorption losses (steeping) -5.2
Pre boil volume (equipment estimates 24.5 L) 22.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume 18.6
Top off amount 2.2
Going into fermentor 20.8
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 30  
Equipment Profile Used: System Default
"cacao Porter" Brown Porter beer recipe by Kaan Master. Extract, ABV 5.19%, IBU 22.69, SRM 32.11, Fermentables: (Pale Ale Malt 2-Row, Caramel Malt - 60L, Chocolate, Roasted Barley, Black Malt - 2-Row, Caramel Malt - 80L) Hops: (Willamette, East Kent Goldings) Other: (Cocao Nibs)
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  • Public: Yup, Shared
  • Last Updated: 2020-11-15 16:22 UTC