P4 #3 - Straight Up BEST Chocolate Porter - Beer Recipe - Brewer's Friend

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P4 #3 - Straight Up BEST Chocolate Porter

162 calories 14.3 g 330 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 22 liters
Pre Boil Gravity: 10.8 °P (recipe based estimate)
Efficiency: 63% (brew house)
Source: Pirate Brew Berlin
Calories: 162 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Sunday February 19th 2017
13.1 °P
2.5 °P
5.7%
33.6
23.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Pale Ale4 kg Pale Ale 39 2.3 84.2%
0.50 kg German - CaraMunich II0.5 kg CaraMunich II 34 46 10.5%
0.25 kg BEST Chocolate0.25 kg BEST Chocolate 36 340 5.3%
4.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Columbus15 g Columbus Hops Pellet 15 Boil 60 min 33.63 100%
15 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Step mash Temperature -- 67 °C 45 min
Mash out Temperature -- 78 °C --
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 19
Mash volume with grains 22.1
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 10.4 L) 8.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.8 L) 22
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 18
Going into fermentor 18
Total: 27.7  
Equipment Profile Used: System Default
 
Notes

Same recipe as P4#1 with BEST Chocolate instead of Carafa II
BEST Chocolate grined finer than rest
Firstwort hopping. New package of Columbus opened, different from #1 and #2. 9g old (16.3% alpha), 6g new (14.1% alpha)
Removed 0.5L in the beginning of boil for yeast hydration. Maybe some hops were also removed.
Preboil: 12.4P (slightly higher than #1 and #2)
Beer appears dark brown. Nice color.
Underpitched with dry yeast: 0.45M/ml/P (1 package, 11g)
Postboil: 14.2P (higher than #1 and #2)
Final Ph about 5.2
Final volume in fermenter 15.5L
Final Gravity ~2.3P -> ABV 6.4%
Bottled on 3-5-17

-- P4#2
Same recipe as P4#1 with Carafa III Special instead of Carafa II
Garafa III grined finer than rest
Firstwort hopping (removed 0.5L before boil for yeast dehydration. Removing during boil means removing some hops. Wort was boiled separately).
Preboil: 21.5l 12ºP
Beer apears almost black. Darker than #1. More than expected
Underpitched with dry yeast: 0.45M/ml/P (1 package, 11g)
Postboil: 18.5lit. 13ºP
Final volume in fermenter 16L

-- P4 #1
Carafa II grind finer than CaraMunich & Pale Ale.
Firstwort hopping
Preboil: 22lit. 12ºP
Beer appears to be darker than recipe.
Postboil: 19lit. 13ºP
Bitterness: slightly above average (3.5/5bitterness)
Color: Dark, almost black
Underpitched with dry yeast: 0.45M/ml/P
Final Gravity: about 2.5ºP (picture) -> 5.7%
End of fermentation: Very light in aroma and a smooth bitterness (3/5biterness)

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  • Last Updated: 2017-05-11 17:28 UTC