Farewell to Blighty - Chocolate Porter - Beer Recipe - Brewer's Friend

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Farewell to Blighty - Chocolate Porter

226 calories 24 g 12 oz
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Beer Stats
Method: BIAB
Style: English Porter
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.39 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 98%
Calories: 226 calories (Per 12oz)
Carbs: 24 g (Per 12oz)
Created: Monday October 3rd 2022
1.068
1.018
6.6%
27.9
29.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.61 lb BE - Pale Ale6.61 lb Pale Ale 38 3.4 47.8%
3.31 lb Briess - Bonlander Munich Malt 10L3.31 lb Bonlander Munich Malt 10L 36 10 24%
1.10 lb Thomas Fawcett - Brown1.1 lb Brown 32 71 8%
0.66 lb American - Caramel / Crystal 40L0.66 lb Caramel / Crystal 40L 34 40 4.8%
0.29 lb United Kingdom - Chocolate0.29 lb Chocolate 34 425 2.1%
1.10 lb United Kingdom - Crystal 60L1.1 lb Crystal 60L 34 60 8%
0.62 lb Torrified Wheat0.62 lb Torrified Wheat 36 2 4.5%
0.13 lb United Kingdom - Black Patent0.13 lb Black Patent 27 525 0.9%
13.82 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer - Fuggle1 oz Fuggle Hops Pellet 5.6 Boil 60 min 22.94 33.3%
1 oz Northern Brewer - Fuggle1 oz Fuggle Hops Pellet 5.6 Boil 10 min 4.99 33.3%
1 oz Northern Brewer - Fuggle1 oz Fuggle Hops Pellet 5.6 Boil 0 min 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Chalk Water Agt Mash 1 hr.
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
3.10 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 4.89 psi       Temp: 45 °F       CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Higher Chlorides than sulfates for rounder beer
3.5 Gr Gypsum
3.5 Gr Calcium Chloride
8 Gr Chalk
3 ml Lactic Acid
4.6 gallon mash water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.6 gal Temperature -- 144 °F 40 min
4.6 gal Temperature 144 °F 162 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.47 g | 37.9 qt) 9.37 37.5  
Mash volume with grains (equipment estimates 10.57 g | 42.3 qt) 10.47 41.9  
Grain absorption losses -1.73 -6.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.49 g | 30 qt) 7.39 29.6  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.37 37.5
Equipment Profile Used: System Default
"Farewell to Blighty - Chocolate Porter" English Porter beer recipe by bptrent. BIAB, ABV 6.55%, IBU 27.92, SRM 29.14, Fermentables: (Pale Ale, Bonlander Munich Malt 10L, Brown, Caramel / Crystal 40L, Chocolate, Crystal 60L, Torrified Wheat, Black Patent) Hops: (Fuggle) Other: (Chalk, Calcium Chloride (dihydrate), Gypsum, Lactic acid)
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  • Last Updated: 2023-08-07 03:21 UTC