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Roasty Porter

Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.11 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 203 calories (Per 12oz)
Carbs: 27.4 g (Per 12oz)

Created: Saturday December 21st 2024

4Gs Chocolate Vanilla Porter

by 4Gs Brewing

OG: 1.057 FG: 1.016 ABV: 5.4% IBU: 29

Original Gravity:

1.060

Final Gravity:

1.024

ABV (standard):

4.7%

IBU (tinseth):

29.6

SRM (morey):

33.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	US - Pale 2-Row6 lb Pale 2-Row	37	1.8	45.3%
2 lb	United Kingdom - Brown2 lb Brown	32	65	15.1%
1 lb	American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L	35	10	7.5%
1 lb	American - Chocolate1 lb Chocolate	29	350	7.5%
2 lb	Munich - Light 10L2 lb Munich - Light 10L	33	10	15.1%
0.75 lb	American - Carapils (Dextrine Malt)0.75 lb Carapils (Dextrine Malt)	33	1.8	5.7%
0.50 lb	Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar)	41	1	3.8%
13.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Pellet	4.3	Boil	60 min	15.36	33.3%
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Pellet	4.3	Boil	30 min	11.81	33.3%
1 oz	Willamette1 oz Willamette Hops	Leaf/Whole	3.7	Boil	5 min	2.4	33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	East Kent Goldings (Pellet)	27.17	66.6%
1 oz	Willamette (Leaf/Whole)	2.4	33.3%
3 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.91 gal		Strike	165 °F	155 °F	60 min
Starting Mash Thickness: 1.75 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
4 oz	Cocao Nibs		Flavor	Secondary	0 min.
5 oz	cherry extract		Flavor	Bottling	0 min.

Yeast

Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	65%	Flocculation:	Low
Optimum Temp:	65 - 72 °F	Starter:	Yes
Fermentation Temp:	69 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 107 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 5.5 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

I ended up tossing the cherry extract I bought. It was super astringent. This made a solid chocolate porter, but next time I'd up the chocolate malt. It was a little light and thin.

Recipe Photos

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-04-16 14:30 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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