Smoked Chocolate Porter - Beer Recipe - Brewer's Friend

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Smoked Chocolate Porter

231 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 231 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Friday January 11th 2019
1.070
1.014
7.3%
21.1
31.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Canadian - Pale 2-Row16 lb Pale 2-Row 36 1.75 59.3%
2 lb German - Smoked Malt2 lb Smoked Malt 37 3 7.4%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 5.6%
0.50 lb Invert Sugar0.5 lb Invert Sugar 46 1 1.9%
3 lb Belgian Candi Sugar - Dark (275L)3 lb Belgian Candi Sugar - Dark (275L) 38 275 11.1%
2 lb German - Wheat Malt2 lb Wheat Malt 37 2 7.4%
2 lb German - CaraMunich I2 lb CaraMunich I 34 39 7.4%
27 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Fuggles2 oz Fuggles Hops Pellet 4.5 Boil 60 min 14.33 50%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Hopback 0 min 6.81 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Fining Boil 5 min.
1 tsp Wyeast - Beer Nutrient Other Boil 10 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 533 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Cane sugar      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Infusion -- 150 °F 10 min
3 gal Temperature -- 155 °F 55 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.4 gal (53.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.4 gal (5.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.81 35.3  
Mash volume with grains 10.69 42.8  
Grain absorption losses -2.94 -11.8  
Remaining sparge water volume (equipment estimates 7.49 g | 30 qt) 7.09 28.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.28 1.1  
Pre boil volume (equipment estimates 13.4 g | 53.6 qt) 13 52  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 11.08 44.3  
Hops absorption losses (hopback) -0.08 -0.3  
Going into fermentor 11 44  
Total: 15.91 63.6
Equipment Profile Used: System Default
 
Notes

Add chocolate nibbs or Bakers Chocolate 2 lbs worth to the primary after sanitizing the chocolate. Bottle is after two weeks in the primary.

East Kent Goldings hopps need to be added at flameout. Then filtered out upon syphoning into thr primary.

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  • Last Updated: 2019-01-15 19:52 UTC