Chocolate Cherry Robust Porter Beer Recipe | BIAB Robust Porter by Brans_2 | Brewer's Friend
Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Chocolate Cherry Robust Porter

178 calories 18.1 g 12 oz
Beer Stats
Method: BIAB
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Bran$
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/reubens-brews-robust-porter/
Created: Thursday February 7th 2019
1.054
1.013
5.4%
45.9
39.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 65.1%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 9.3%
4 oz American - Caramel / Crystal 80L4 oz Caramel / Crystal 80L 33 80 2.3%
1 lb American - Munich - Dark 20L1 lb Munich - Dark 20L 33 20 9.3%
1 lb American - Chocolate1 lb Chocolate 29 350 9.3%
4 oz American - Black Malt4 oz Black Malt 28 500 2.3%
4 oz American - Carapils (Dextrine Malt)4 oz Carapils (Dextrine Malt) 33 1.8 2.3%
10.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Cascade1.25 oz Cascade Hops Pellet 7 Boil 60 min 37.72 62.5%
0.75 oz Cascade0.75 oz Cascade Hops Pellet 7 Boil 10 min 8.21 37.5%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 qt BIAB Fly Sparge -- 152 °F 60 min
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
17866
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash 1 hour at 152°F (67°C). After primary fermentation, rack to secondary and add frozen sour cherries and cocoa nibs. Allow the beer to stay on the fruit and cocoa nibs for at least two weeks—a month or two is better. Rack to a tertiary carboy and allow to settle before bottling or kegging. Note: hop calculations are based on pellets. Figure 25 percent more if using whole hops.

Brewer's Friend Logo
Last Updated and Sharing
 
757
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-02-25 19:13 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top