Chocolate Bourbon Porter - Beer Recipe - Brewer's Friend

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Chocolate Bourbon Porter

198 calories 21.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Robust Porter
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 16 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 198 calories (Per 330ml)
Carbs: 21.8 g (Per 330ml)
Created: Sunday July 29th 2018
1.064
1.018
6.1%
25.2
33.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg United Kingdom - Maris Otter Pale2.5 kg Maris Otter Pale 38 3.75 75.5%
200 g Rolled Oats200 g Rolled Oats 33 2.2 6%
150 g Belgian - Munich150 g Munich 38 6 4.5%
150 g United Kingdom - Pale Chocolate150 g Pale Chocolate 33 207 4.5%
125 g American - Caramel / Crystal 75L125 g Caramel / Crystal 75L 33 75 3.8%
125 g United Kingdom - Chocolate125 g Chocolate 34 425 3.8%
60 g German - De-Husked Caraf III60 g De-Husked Caraf III 32 470 1.8%
3,310 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Warrior7 g Warrior Hops Pellet 16.7 Boil 60 min 25.18 100%
7 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Wyeast nutrient Other Boil 10 min.
1.20 g Gypsum Water Agt Mash --
1.30 g Calcium Chloride Water Agt Mash --
2 each Vanilla bean Spice Secondary 7 days
60 g Cacao nibs Flavor Secondary 7 days
130 ml Maker's Mark Bourbon Flavor Secondary 7 days
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 141 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn sugar       CO2 Level: 2.1 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
73 13 15 60 60 36
I only have gypsum and CaCl to work with, so I couldn't mess with carbonate level etc for English water profiles. Was more or less going for "London" but not sure that is even appropriate for this style.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Infusion -- 67 °C 90 min
1 L Sparge -- 73 °C 5 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 21.9 L) 20.2
Mash volume with grains (equipment estimates 24.1 L) 22.4
Grain absorption losses -3.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.7 L) 16
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 12
Volume into fermentor 12
Total: 20.2  
Equipment Profile Used: System Default
 
Notes

Have a bunch of pale chocolate laying around and exactly 125g of regular chocolate, so I thought I'd try combining them here.

I want this to be a bit sweet and not too roasty. Not sure how it will turn out.

Soaked 2 vanilla beans and 60g cacao nibs in 130ml of Maker's Mark for 14 days, pour through coffee filter into secondary 7 days before bottling

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-09-15 04:37 UTC