Robust Chocolate Porter - Beer Recipe - Brewer's Friend

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Robust Chocolate Porter

261 calories 23.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 77% (ending kettle)
Source: PumpkinHill
Calories: 261 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
Created: Wednesday November 8th 2017
1.079
1.015
8.4%
36.3
30.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Pilsner6 lb Pilsner 38 1.6 40.7%
8 oz American - Chocolate8 oz Chocolate 29 350 3.4%
4 oz American - Caramel / Crystal 40L4 oz Caramel / Crystal 40L 34 40 1.7%
4 oz American - Caramel / Crystal 120L4 oz Caramel / Crystal 120L 33 120 1.7%
2 oz Belgian - Special B2 oz Special B 34 115 0.8%
2 oz American - Black Malt2 oz Black Malt 28 500 0.8%
1.50 lb Molasses1.5 lb Molasses 36 80 10.2%
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 40.7%
236 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Chinook0.75 oz Chinook Hops Pellet 13.42 Boil 60 min 29.87 42.9%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 20 min 4.04 28.6%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 10 min 2.42 28.6%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Cacoa Nibs Flavor Boil 15 min.
1 oz Cacoa Nibs Flavor Secondary 6 days
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 398 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Decoction -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.97 19.9  
Mash volume with grains 6.03 24.1  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume 3.31 13.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.13 0.5  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil volume (equipment estimates 4.93 g | 19.7 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 8.28 33.1
Equipment Profile Used: System Default
 
Notes
  1. Dark grains and 1 oz cocao nibs were cold steeped and added to wort at 160º (to sanitize)

  2. .5 oz cacao nibs added to wort during wort chilling at 160º (to sanitize)

  3. 2 oz cacao nibs into secondary soaked in 3oz of bourbon, also added to secondary.
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2017-12-11 16:07 UTC