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Chocolate Brown Porter

Method: BIAB
Style: Brown Porter
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Efficiency: 70% (brew house)
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)

Created: Sunday June 23rd 2013

Original Gravity:

1.065

Final Gravity:

1.015

ABV (standard):

6.6%

IBU (tinseth):

54.8

SRM (morey):

21.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11 lb	American - Pale 2-Row11 lb Pale 2-Row	37	1.8	82.2%
0.75 lb	American - Caramel / Crystal 80L0.75 lb Caramel / Crystal 80L	33	80	5.6%
0.50 lb	Brown Sugar0.5 lb Brown Sugar	45	15	3.7%
0.25 lb	Dry Malt Extract - Amber0.25 lb Dry Malt Extract - Amber	42	10	1.9%
0.25 lb	Flaked Oats0.25 lb Flaked Oats	33	2.2	1.9%
0.25 lb	Honey 0.25 lb Honey	42	2	1.9%
0.25 lb	United Kingdom - Chocolate0.25 lb Chocolate	34	425	1.9%
0.13 lb	American - Black Malt0.125 lb Black Malt	28	500	0.9%
13.37 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Nugget1 oz Nugget Hops	Pellet	14	Boil	60 min	49.26	50%
0.50 oz	Willamette0.5 oz Willamette Hops	Pellet	4.5	Boil	15 min	3.93	25%
0.50 oz	Willamette0.5 oz Willamette Hops	Pellet	4.5	Boil	5 min	1.58	25%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Nugget (Pellet)	49.26	50%
1 oz	Willamette (Pellet)	5.51	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
22		Infusion	--	152 °F	75 min
10	end of mashout	Sparge	--	170 °F	--

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	57 - 70 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 331 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
150	10	80	150	160	220
5.5 gallons of tap water for mash in. This is treated with .5 tsp calcium chloride, .25 tsp gypsum, and .25 tsp epsom salts. 2.5 gallon sparge with spring water treated in the same way as above.
Mash Chemistry and Brewing Water Calculator

Notes

Brown sugar added as syrup on day three of primary fermentation.
Honey is added as a syrup to secondary on day one.
Primary fermentation is 9 to 10 days.
Secondary fermentation is for two weeks.
Carboy is then cold crashed at 34 degrees F for 5 days.
Gelatin solution is then added and allowed to settle for another 3 days.
At this point I will rack this to a keg or bottling bucket.

Last Updated and Sharing

4,008

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Brews

Public: Yup, Shared
Last Updated: 2013-06-23 20:40 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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