Chocolate Brown Porter - Beer Recipe - Brewer's Friend

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Chocolate Brown Porter

215 calories 21.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Brown Porter
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Efficiency: 70% (brew house)
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Sunday June 23rd 2013
1.065
1.015
6.6%
54.8
21.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 82.2%
0.75 lb American - Caramel / Crystal 80L0.75 lb Caramel / Crystal 80L 33 80 5.6%
0.50 lb Brown Sugar0.5 lb Brown Sugar 45 15 3.7%
0.25 lb Dry Malt Extract - Amber0.25 lb Dry Malt Extract - Amber 42 10 1.9%
0.25 lb Flaked Oats0.25 lb Flaked Oats 33 2.2 1.9%
0.25 lb Honey 0.25 lb Honey 42 2 1.9%
0.25 lb United Kingdom - Chocolate0.25 lb Chocolate 34 425 1.9%
0.13 lb American - Black Malt0.125 lb Black Malt 28 500 0.9%
13.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 60 min 49.26 50%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 15 min 3.93 25%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 5 min 1.58 25%
2 oz / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 331 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
5.5 gallons of tap water for mash in.
This is treated with .5 tsp calcium chloride, .25 tsp gypsum, and .25 tsp epsom salts.
2.5 gallon sparge with spring water treated in the same way as above.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 Infusion -- 152 °F 75 min
10 end of mashout Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.17 g | 36.7 qt) 9.22 36.9  
Mash volume with grains (equipment estimates 10.16 g | 40.6 qt) 10.21 40.8  
Grain absorption losses -1.55 -6.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.45 g | 29.8 qt) 7.5 30  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.22 36.9
Equipment Profile Used: System Default
 
Notes
  1. Brown sugar added as syrup on day three of primary fermentation.
  2. Honey is added as a syrup to secondary on day one.
  3. Primary fermentation is 9 to 10 days.
  4. Secondary fermentation is for two weeks.
  5. Carboy is then cold crashed at 34 degrees F for 5 days.
  6. Gelatin solution is then added and allowed to settle for another 3 days.
  7. At this point I will rack this to a keg or bottling bucket.
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2013-06-23 20:40 UTC