London Chocolate Porter - Small Batch - Beer Recipe - Brewer's Friend

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London Chocolate Porter - Small Batch

195 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Post Boil Size: 1 gallons
Pre Boil Gravity: 1.024 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Gordon Strong
Calories: 195 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Friday November 4th 2022
1.059
1.015
5.8%
29.9
32.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21 oz United Kingdom - Maris Otter Pale21 oz Maris Otter Pale 38 3.75 61.8%
7 oz United Kingdom - Crystal 60L7 oz Crystal 60L 34 60 20.6%
2 oz United Kingdom - Chocolate2 oz Chocolate 34 425 5.9%
4 oz Simpsons - Imperial Malt4 oz Imperial Malt 34.5 15.6 11.8%
34 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Fuggles6 g Fuggles Hops Pellet 4.5 First Wort 75 min 25.24 66.7%
3 g East Kent Goldings (EKG)3 g East Kent Goldings (EKG) Hops Pellet 5 Boil 10 min 4.62 33.3%
9 g / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
0.17 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 41 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 0.8 oz       Temp: 68 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Neutral water, may be used as a base for creating desired water profile.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.4 qt Mash In Infusion -- 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 0.93 3.7  
Mash volume with grains 1.1 4.4  
Grain absorption losses -0.27 -1.1  
Remaining sparge water volume (equipment estimates 2.1 g | 8.4 qt) 2.09 8.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 2.5 10  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 1 4  
Going into fermentor 1 4  
Total: 3.02 12.1
Equipment Profile Used: System Default
 
Notes


Or White Labs wlp001 yeast

Modified this recipe after reading
https://byo.com/article/robust-porter-style-profile-2/

Last Updated and Sharing
 
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  • Last Updated: 2022-12-28 18:00 UTC