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Chocolate Porter

Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 30 gallons (fermentor volume)
Boil Size: 33 gallons
Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Fred
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1.068
1.017
6.78%
53.37
26.05
Fermentables
Amount Fermentable PPG °L Bill %
52 lbUnited Kingdom - Maris Otter Pale52 lb Maris Otter Pale383.7568.4%
9 lbFlaked Rye9 lb Flaked Rye362.811.8%
9 lbFlaked Oats9 lb Flaked Oats332.211.8%
4 lbUnited Kingdom - Chocolate4 lb Chocolate - (late addition)344255.3%
2 lbRice Hulls2 lb Rice Hulls002.6%
76 lb Total      
Hops
Amount Variety Type AA Use Time IBU
6 ozAmarillo6 oz Amarillo HopsPellet8.6Boil60 min30.14
4 ozFuggles4 oz Fuggles HopsPellet4.5Boil10 min3.81
4 ozCascade4 oz Cascade HopsPellet7Boil10 min5.93
12 ozFuggles12 oz Fuggles HopsPellet4.5Whirlpool at 208 °F30 min13.48
Mash Guidelines
Amount Description Type Temp Time
23.4 galStrike 164.6 FInfusion153 F60 min
20.6 galSparge water 172Sparge168 F10 min
Starting Mash Thickness: 1.3 qt/lb
Yeast
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P)
1885 B cells required
Yeast Pitch Rate and Starter Calculator
Target Water Profile: Vancouver BC
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
1 0 2 2 1 2
Mash Chemistry and Brewing Water Calculator
Notes
2L slurry starter
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Recipe QR Code
View Count: 212
Brew Count: 1
Last Updated: 2017-11-27 14:44 UTC
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