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Pops Chocolate

158 calories 14.4 g 330 ml
Beer Stats
Method: BIAB
Style: Brown Porter
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 29.5 liters
Post Boil Size: 24.49 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 158 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created Thursday June 4th 2020
1.052
1.010
5.5%
30.4
28.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Bestmalz - BEST Pale ale4.5 kg BEST Pale ale 38.1 2.81 86.5%
0.20 kg Bestmalz - BEST Caramel Munich II0.2 kg BEST Caramel Munich II 34.5 45.5 3.8%
0.50 kg Bestmalz - BEST Chocolate0.5 kg BEST Chocolate 34.5 337.82 9.6%
5.20 kg / R$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 5 Boil 40 min 26.93 50%
50 g Fuggles50 g Fuggles Hops Pellet 4.5 Boil 3 min 3.43 50%
100 g / R$ 0.00
 
Mash Guidelines
Amount Description Type Temp Time
20 L Infusion 67 °C 60 min
14 L Sparge 76 °C 15 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Whirlfloc Water Agt Boil 15 min.
200 g Cocoa nibs Flavor Boil 15 min.
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
2.48 g Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 212 B cells required
R$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.91 bar       Temp: 8 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
107.2 20.6 6.4 102.7 103 60.5
Mash Chemistry and Brewing Water Calculator
 
Notes

Relação BU/GU - 0,58

Adição dos sais e da enzima ultraflo max nos 34 litros de água.
Perfil da água objetivo para o estilo Brown Porter:
Cálcio - 50-75 mg/l
Magnésio - 0-30 mg/l
Sódio - <100 mg/l
Cloreto - 50-100 mg/l
Sulfato - 50-150 mg/l
Alcalinidade Total - 80-160 ppm - Esperado 70
Alcalinidade Residual - 60-120 ppm - Esperado -16
PH 5,4 - Esperado

Relação sulfato/cloreto - 1 - Balanceado

Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura.

Adição 200 g Ninbs de Cacau nos 15 minutos finais da fervura.

2 pacotes de Fermento Nottingham - Lallemand
Starter com 1,0L e 100g DME
Esperado:0,88M cells / mL / °P

Fermentação :
19°C por 2 dias
20°C por 3 dias
22°C por 2 dias

Descer 3°C por dia até 0°C manter por 2 semanas.

Recipe Photos
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-10-12 17:57 UTC
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