Cacao Mud Puddle [Porter] - Beer Recipe - Brewer's Friend

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Cacao Mud Puddle [Porter]

230 calories 25.7 g 12 oz
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Beer Stats
Method: BIAB
Style: American Porter
Boil Time: 50 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.8 gallons
Post Boil Size: 2.8 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 69% (brew house)
Source: dh
Calories: 230 calories (Per 12oz)
Carbs: 25.7 g (Per 12oz)
Created: Saturday November 30th 2019
1.069
1.020
6.5%
53.1
33.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 71.7%
0.75 lb New Zealand - Brown Malt0.75 lb Brown Malt 34 90.36 10.8%
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 2.2 10.8%
0.25 lb United Kingdom - Pale Chocolate0.25 lb Pale Chocolate 33 207 3.6%
2 oz American - Midnight Wheat Malt2 oz Midnight Wheat Malt 33 550 1.8%
1.50 oz American - Chocolate1.5 oz Chocolate 29 350 1.3%
6.97 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 50 min 33.88 50%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 20 min 11.99 25%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 10 min 7.18 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 10 min.
1.50 oz Cacao Nibs Flavor Primary 5 days
4 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1.40 g Gypsum Water Agt Mash 0 min.
1.86 g Table Salt Water Agt Mash 0 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.75 Volumes
 
Target Water Profile
22 Caton
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
5 1 11 11 1 22
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Infusion -- 148 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.95 g | 19.8 qt) 4.92 19.7  
Mash volume with grains (equipment estimates 5.5 g | 22 qt) 5.48 21.9  
Grain absorption losses -0.87 -3.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.83 g | 15.3 qt) 3.8 15.2  
Boil off losses -1.25 -5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 2.8 11.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 2.8 g | 11.2 qt) 2.5 10  
Total: 4.92 19.7
Equipment Profile Used: System Default
 
Notes

Single infusion mash at 148°F for 60 minutes. Lauter then boil for 50 minutes (cut 10 min short to keep ABV lower). Knockout and pitch yeast packet. Ferment at 68°F. Rack to keg and force carbonate to 2.6 vol. (5.2 g/L) CO2.

Tasting notes:

Rating:

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  • Last Updated: 2019-11-30 04:16 UTC