Papazian Slanting Annie's Chocolate Porter - Beer Recipe - Brewer's Friend

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Papazian Slanting Annie's Chocolate Porter

198 calories 19.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Brown Porter
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 198 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Thursday January 9th 2014
1.060
1.014
6.1%
25.5
28.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16.80 oz US - Pale 2-Row16.8 oz Pale 2-Row 37 1.8 17.6%
21.60 oz Caramel / Crystal 60L21.6 oz Caramel / Crystal 60L 34 60 22.7%
3.20 oz American - Roasted Barley3.2 oz Roasted Barley 33 300 3.4%
3.20 oz American - Chocolate3.2 oz Chocolate 29 350 3.4%
28.80 oz Dry Malt Extract - Light28.8 oz Dry Malt Extract - Light 42 4 30.3%
21.60 oz American - Wheat21.6 oz Wheat 38 1.8 22.7%
95.20 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Willamette0.75 oz Willamette Hops Pellet 4.5 Boil 90 min 20.94 55.6%
0.30 oz Willamette0.3 oz Willamette Hops Pellet 4.5 Boil 15 min 3.88 22.2%
0.30 oz Willamette0.3 oz Willamette Hops Pellet 4.5 Boil 2 min 0.66 22.2%
1.35 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7.20 oz Bakers Chocolat Unsweetened Flavor Boil 75 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 59 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.18 g | 20.7 qt) 3.63 14.5  
Mash volume with grains (equipment estimates 5.51 g | 22 qt) 3.96 15.8  
Grain absorption losses -0.52 -2.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.14 0.6  
Pre boil volume (equipment estimates 4.55 g | 18.2 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 3 12  
Volume into fermentor 3 12  
Total: 3.63 14.5
Equipment Profile Used: System Default
 
Notes

From the book by Charlie Papazian Home Brewers Companion, original was 5 gal and I made it work for 3, calls for 12 oz Unsweetened Bakers Chocolate for the five gal, says you can sub out 3 level tablespoons of Bakers cocoa powder for each oz of the Bakers Chocolate. If using Chocolate siphon under the surface so as to not move the oils to the secondary as this kills foam head.

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  • Last Updated: 2022-12-29 04:26 UTC