Chocolate Macadamia Nut Porter Beer Recipe | BIAB English Porter | Brewer's Friend
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Chocolate Macadamia Nut Porter

181 calories 21.9 g 12 oz
Beer Stats
Method: BIAB
Style: English Porter
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.25 gallons
Post Boil Size: 11.25 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 181 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Friday October 29th 2021
1.054
1.018
4.7%
37.4
23.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb United Kingdom - Maris Otter Pale15 lb Maris Otter Pale 38 3.75 63.8%
5 lb Weyermann - Caramunich Type 15 lb Caramunich Type 1 33.5 35 21.3%
2 lb Simpsons - Brown Malt2 lb Brown Malt 32 187.93 8.5%
1.50 lb Simpsons - Golden Naked Oats1.5 lb Golden Naked Oats 27 7 6.4%
23.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Willamette2.5 oz Willamette Hops Pellet 4.5 Mash 0 min 4.03 27%
1.75 oz Willamette1.75 oz Willamette Hops Pellet 4.5 Boil 60 min 14.17 18.9%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 60 min 4.5 5.4%
4.50 oz East Kent Goldings4.5 oz East Kent Goldings Hops Pellet 5 Boil 10 min 14.68 48.6%
9.25 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 gal BIAB Strike 156 °F 150 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.73 each Campden Tablets Water Agt Mash --
7.33 oz macadamia nuts Flavor Mash --
9.17 oz Cocao Nibs Flavor Mash --
 
Yeast
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST
Amount:
2.93 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 555 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.72 psi       Temp: 35 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Chesapeake 14 Aug 2021
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes
ADDITIONAL ITEMS<br />
10 oz. (283 g) raw, unsalted macadamia nuts, chopped<br />
12.5 oz. (354 g) Tanzania cacao nibs<br />
20 drops Fermcap @ 70 min<br />
1.5 tablets Whirlfloc @ 30 min<br />
4 g yeast nutrient @ 15 min<br />


Specifications:

Yield: 15 US gal

Original Gravity: 1.062

Final Gravity: 1.017

ABV: 5.90%

IBU: 35

SRM: 30

Efficiency: 72%
Directions:

Bake macadamia nuts and cacao nibs at 400°F (204°C) for 15 minutes. You’re aiming for a slight burnt character.

Mash at 150°F (66°C) for 60 minutes, adding the mash hops (Willamette), cacao nibs, and macadamia nuts at the start of the mash rest. Target a mash pH of 5.22. Lauter, then boil for 70 minutes, adding hops, Whirlfloc, and yeast nutrient as indicated.

After flameout, chill to 60°F (16°C) and pitch yeast. Ferment at 62°F (17°C) until specific gravity falls to 1.017 (4.3°P) and cold crash.

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  • Public: Yup, Shared
  • Last Updated: 2021-10-30 15:04 UTC
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