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DARK CHOCOLATE ALE

Method: All Grain
Style: American Porter
Boil Time: 90 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 78% (brew house)
Source: BRIESS
Hop Utilization: 98%
Calories: 232 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)

Created: Wednesday October 26th 2022

Original Gravity:

1.070

Final Gravity:

1.016

ABV (standard):

7.0%

IBU (tinseth):

32.0

SRM (morey):

36.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11.25 lb	American - Pale Ale11.25 lb Pale Ale	37	3.5	72%
1.25 lb	Gladfield - Flaked Barley (harraway's)1.25 lb Flaked Barley (harraway's)	33.1	1.68	8%
1 lb	American - Chocolate1 lb Chocolate	29	350	6.4%
0.63 lb	American - Caramel / Crystal 30L0.625 lb Caramel / Crystal 30L	34	30	4%
0.63 lb	Briess - Caramel Malt - 60L0.625 lb Caramel Malt - 60L	35.4	60	4%
0.63 lb	American - Caramel / Crystal 120L0.625 lb Caramel / Crystal 120L	33	120	4%
0.25 lb	American - Black Barley0.25 lb Black Barley	27	530	1.6%
15.62 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.25 oz	Challenger1.25 oz Challenger Hops	Pellet	5.7	Boil	90 min	21.84	50%
1.25 oz	Challenger1.25 oz Challenger Hops	Pellet	5.7	Boil	15 min	10.13	50%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2.50 oz	Challenger (Pellet)		31.97	100%
2.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.8 gal	protein rest	Temperature	129 °F	122 °F	30 min
1.96 gal	STARCH CONVERSION	Temperature	212 °F	152 °F	--
Starting Mash Thickness: 1.23 qt/lb Starting Grain Temp: 129 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
5 tsp	Five Star Chemicals - 5.2 pH Stabilizer		Water Agt	Mash	90 min.
1 each	Whirfloc tablet		Water Agt	Boil	15 min.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 141 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 31.57 psi Temp: 68 °F CO₂ Level: 2.75 Volumes

Target Water Profile

MUNICIPAL

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
MUNICIPAL WATER SUPPLY FILTERED THROUGH A GE UNDER THE COUNTER FILTRATION SYSTEM.
Mash Chemistry and Brewing Water Calculator

Notes

CRUSH MALT AND ADD TO 4.8 GALLONS OF 129 DEGREE WATER FOR A 122 DEGREE PROTEIN REST FOR 30 MINUTES. ADD 1.96 GALLONS OF BOILING WATER AND HEAT FOR A 15O DEGREE STARCH CONVERSION FOR 60 MINUTES. ADD HEAT AND MASH OUT TO 168 DEGREES. SPARGE TO COLLECT 8 GALLONS OF WORT AND BRING TO A BOIL ADDING HOPS AND OTHER INGREDIENTS AS SCHEDULED. COOL TO 68 DEGREES AND PITCH YEAST. FERMENT IN PRIMARY FOR 1 WEEK THEN RACK TO CARBOY AND CONDITION FOR 2 WEEKS. KEG IN 5 GALLON CORNY WITH 68 GRAMS OF SUGAR. PRIME AND BOTTLE REMAINING BEER.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2022-10-26 23:12 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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