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Santo Domingo Chocolate Porter

Method: BIAB
Style: American Porter
Boil Time: 60 min
Batch Size: 5.9 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Herr Braumeister
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)

Created: Monday December 26th 2022

Original Gravity:

1.050

Final Gravity:

1.012

ABV (standard):

5.1%

IBU (tinseth):

34.0

SRM (morey):

42.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	American - Pale 2-Row - Toasted10 lb Pale 2-Row - Toasted	33	30	76.9%
1 lb	American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L	34	40	7.7%
1 lb	Munich - Light 10L1 lb Munich - Light 10L	33	10	7.7%
0.50 lb	United Kingdom - Black Patent0.5 lb Black Patent	27	525	3.8%
0.50 lb	American - Chocolate0.5 lb Chocolate	29	350	3.8%
13 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Columbus0.5 oz Columbus Hops	Leaf/Whole	14.8	Boil at 212 °F	60 min	23.78	33.3%
1 oz	Cascade1 oz Cascade Hops	Pellet	5.8	Boil at 212 °F	15 min	10.17	66.7%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Columbus (Leaf/Whole)	23.78	33.3%
1 oz	Cascade (Pellet)	10.17	66.7%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.1 gal		Strike	162 °F	152 °F	60 min
4.4 gal		Sparge	172 °F	168 °F	15 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Irish Moss		Fining	Boil	10 min.
3 oz	Cocoa powder		Flavor	Secondary	3 days

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:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 97 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 6.0 oz Temp: 68 °F CO₂ Level: 2.75 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

Notes

OG = 1.056
Primary Fermentation 10 days
Added 2 cups (10 oz) dextrose to Secondary, increased OG 0.005.
Added Dominican Republic fresh cacao powder first 3 days of secondary, then removed.
Secondary fermentation 21 days.
Bottled on 1/28/2023
Adjusted OG at Secondary = 1.061
FG = 1.013
ABV = 6.3%
IBU = 34
Net Yield = 60 bottles (12oz)
Aroma is delicious, will bottle condition for a couple weeks.

Last Updated and Sharing

236

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Brews

Public: Yup, Shared
Last Updated: 2023-01-30 02:00 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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