Chocolate porter - Beer Recipe - Brewer's Friend

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Chocolate porter

176 calories 18.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 60% (brew house)
Source: BCS (MRJ)
Calories: 176 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created: Friday October 12th 2018
1.057
1.015
5.5%
39.0
34.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Finland - Pale Ale Malt5 kg Pale Ale Malt 36 2 80.6%
0.20 kg Belgian - Munich0.2 kg Munich 38 6 3.2%
0.20 kg American - Caramel / Crystal 40L0.2 kg Caramel / Crystal 40L 34 40 3.2%
0.10 kg American - Caramel / Crystal 80L0.1 kg Caramel / Crystal 80L 33 80 1.6%
0.30 kg United Kingdom - Chocolate0.3 kg Chocolate 34 425 4.8%
0.10 kg American - Black Malt0.1 kg Black Malt 28 500 1.6%
0.10 kg German - Chocolate Rye0.1 kg Chocolate Rye 31 240 1.6%
0.20 kg Lactose (Milk Sugar)0.2 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.2%
6.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Citra25 g Citra Hops Pellet 11 Boil 60 min 39.02 100%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp gjærnæring Other Boil 10 min.
5 g klarurt Fining Boil 10 min.
200 g cocoa nibs Spice Primary 8 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Trondheim
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
CaCO3 (kun mesk):
10 gram / 5,6 strøken teskje
NaHCO3 (kun mesk):
5 gram / 1,1 strøken teskje
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Temperature -- 69 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18
Mash volume with grains 22
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 14.6 L) 17.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.7 L) 28.5
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Going into fermentor 20
Total: 35.4  
Equipment Profile Used: System Default
 
Notes

200g cocoa nibs, stekt 10min. Tilsatt etter ca 10dager etter brygging

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  • Public: Yup, Shared
  • Last Updated: 2018-10-25 17:42 UTC