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Chocolate Pepper Porter

219 calories 23 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 7 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (ending kettle)
Hop Utilization: 98%
Calories: 219 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created: Tuesday April 8th 2025
1.066
1.017
6.5%
36.8
41.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.30 lb Rahr - Standard 2-Row11.3 lb Standard 2-Row 36.8 1.8 64.8%
2 lb Munich - Light 10L2 lb Munich - Light 10L 33 10 11.5%
1.10 lb Simpsons - Crystal Light1.1 lb Crystal Light 33.1 38.03 6.3%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 5.7%
1 lb Crisp Malting - Pale Chocolate1 lb Pale Chocolate 32.7 220 5.7%
12.50 oz Dingemans - Mroost 1400 MD (Debittered black malt)12.5 oz Mroost 1400 MD (Debittered black malt) 35 525 4.5%
4 oz Weyermann - Chocolate Wheat4 oz Chocolate Wheat 34.8 415 1.4%
17.43 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g East Kent Goldings28 g East Kent Goldings Hops Pellet 6 Boil at 212 °F 60 min 18.4 50%
28 g Artisan - Willamette28 g Willamette Hops Pellet 6 Boil at 212 °F 60 min 18.4 50%
56 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 oz Cocoa powder Flavor Boil 10 min.
1 oz Ancho Pepper Spice Boil 15 min.
1 oz Passilla Pepper Spice Boil 15 min.
1 each Habanero Pepper Spice Boil 15 min.
4 g Gypsum Water Agt Mash 1 hr.
3 g Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1.17 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 534 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash:
4 Grams Gypsum
3 Grams Canning Salt

Boil:
6 Grams Slacked Lime
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 qt Infusion -- 156 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 55 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 5.8 23.2  
Mash volume with grains 7.19 28.8  
Grain absorption losses -2.18 -8.7  
Remaining sparge water volume 4.63 18.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.57 g | 34.3 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil volume (equipment estimates 6.43 g | 25.7 qt) 7 28  
Estimated amount in fermentor 7 28  
Total: 10.43 41.7
Equipment Profile Used: System Default
"Chocolate Pepper Porter" Spice, Herb, or Vegetable Beer recipe by Richard F Shoff Jr. All Grain, ABV 6.49%, IBU 36.81, SRM 41.61, Fermentables: ( Standard 2-Row, Munich - Light 10L, Crystal Light, Caramel / Crystal 80L, Pale Chocolate, Mroost 1400 MD (Debittered black malt), Chocolate Wheat) Hops: (East Kent Goldings, Willamette) Other: (Cocoa powder, Ancho Pepper, Passilla Pepper, Habanero Pepper, Gypsum, Salt)
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  • Last Updated: 2026-03-29 13:39 UTC