Damn Good Chocolate Porter - Beer Recipe - Brewer's Friend

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Damn Good Chocolate Porter

165 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.66 gallons
Post Boil Size: 5.37 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Craw
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Monday November 27th 2017
1.050
1.012
5.0%
28.1
28.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 91.1%
4 oz Thomas Fawcett - Roasted Barley4 oz Roasted Barley 31.5 545 2.5%
5 oz United Kingdom - Black Patent5 oz Black Patent 27 525 3.2%
5 oz Thomas Fawcett - Pale Chocolate Malt5 oz Pale Chocolate Malt 32.2 230 3.2%
158 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz East Kent Goldings0.8 oz East Kent Goldings Hops Pellet 5 Boil 60 min 15 76.2%
0.25 oz Nugget0.25 oz Nugget Hops Pellet 14 Boil 60 min 13.12 23.8%
1.05 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
32 oz Oven Roasted Cacao Nibs Spice Secondary 7 days
2 each Vanilla Beans Flavor Secondary 7 days
1 each Cinnamon Spice Primary 7 days
3 lb Toasted Coconut Flakes Flavor Secondary 7 days
16 oz Cherry Puree Flavor Secondary --
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale 1028
Amount:
3 Liters
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 322 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.35 psi       Temp: 48 °F       CO2 Level: 2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
58.6 2 144.3 208.6 121.4 58.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.51 gal Strike 163 °F 152 °F 60 min
3.68 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.6 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 3.95 15.8  
Mash volume with grains (equipment estimates 4.61 g | 18.4 qt) 4.74 19  
Grain absorption losses -1.23 -4.9  
Remaining sparge water volume (equipment estimates 4.44 g | 17.8 qt) 4.19 16.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.91 g | 27.6 qt) 6.66 26.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.37 21.5  
Top off amount 0.13 0.5  
Going into fermentor 5.5 22  
Total: 8.14 32.6
Equipment Profile Used: System Default
 
Notes

Base Porter minus spices and cherry puree is great! Add as necessary for a Fall/Winter treat.

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  • Last Updated: 2023-01-15 18:44 UTC