Winter Chocolate Mint Porter - Beer Recipe - Brewer's Friend

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Winter Chocolate Mint Porter

218 calories 21.4 g 12 oz
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Beer Stats
Method: Partial Mash
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 2.93 gallons
Post Boil Size: 1.43 gallons
Pre Boil Gravity: 1.124 (recipe based estimate)
Post Boil Gravity: 1.254 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 218 calories (Per 12oz)
Carbs: 21.4 g (Per 12oz)
Created: Saturday January 23rd 2021
1.066
1.015
6.7%
24.9
37.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb United Kingdom - Maris Otter Pale1 lb Maris Otter Pale 38 3.75 9.3%
1 lb American - Chocolate1 lb Chocolate 29 350 9.3%
0.50 lb Munich - Light 10L0.5 lb Munich - Light 10L 33 10 4.7%
0.75 lb American - Caramel / Crystal 80L0.75 lb Caramel / Crystal 80L 33 80 7%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 4.7%
1 lb US - Pale 2-Row1 lb Pale 2-Row 37 1.8 9.3%
5 lb Briess - DME Golden Light5 lb DME Golden Light 44.6 4 46.5%
1 lb Liquid Malt Extract - Amber1 lb Liquid Malt Extract - Amber 35 10 9.3%
10.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 60 min 24.89 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 each chocolate mint Herb Mash 1 hr.
8 each chocolate mint Herb Mash 10 min.
4 each chocolate mint Herb Secondary 7 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 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
10 qt Steeping 165 °F 151 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 3.1 g | 12.4 qt) 3.06 12.3  
Mash volume with grains (equipment estimates 3.1 g | 12.4 qt) 3.44 13.8  
Grain absorption losses (steeping) -0.59 -2.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.46 1.8  
Pre boil volume (equipment estimates 2.97 g | 11.9 qt) 2.93 11.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 1.43 5.7  
Top off amount 4.07 16.3  
Going into fermentor 5.5 22  
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: 7.13 28.5
Equipment Profile Used: System Default
"Winter Chocolate Mint Porter" American Porter beer recipe by DJTarquin. Partial Mash, ABV 6.66%, IBU 24.89, SRM 37.31, Fermentables: (Maris Otter Pale, Chocolate, Munich - Light 10L, Caramel / Crystal 80L, Roasted Barley, Pale 2-Row, DME Golden Light, Liquid Malt Extract - Amber) Hops: (Nugget) Other: (chocolate mint)
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  • Last Updated: 2021-01-23 16:02 UTC