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Chocolate Orange Porter

Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 70 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 80% (brew house)
Source: JB's
Calories: 148 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)

Created: Monday February 11th 2019

Original Gravity:

1.048

Final Gravity:

1.014

ABV (standard):

4.5%

IBU (tinseth):

36.7

SRM (morey):

38.0

Mash pH

5.1

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.75 kg	United Kingdom - Maris Otter Pale4.75 kg Maris Otter Pale	38	3.75	47.5%
0.50 kg	Canadian - Honey Malt0.5 kg Honey Malt	37	25	5%
0.50 kg	German - CaraRye0.5 kg CaraRye	34	67	5%
0.50 kg	German - Munich Light0.5 kg Munich Light	37	6	5%
0.50 kg	Belgian - Biscuit0.5 kg Biscuit	35	23	5%
0.50 kg	Belgian - Special B0.5 kg Special B	34	115	5%
0.50 kg	United Kingdom - Crystal 70L0.5 kg Crystal 70L	34	70	5%
1 kg	German - Caramel Wheat1 kg Caramel Wheat	34	46	10%
1.10 kg	German - Chocolate Wheat1.1 kg Chocolate Wheat	31	413	11%
0.15 kg	German - Acidulated Malt0.15 kg Acidulated Malt	27	3.4	1.5%
10 kg / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
50 g	Summit50 g Summit Hops	Leaf/Whole	15.7	Boil	30 min	35.3	20%
50 g	Mandarina Bavaria50 g Mandarina Bavaria Hops	Pellet	7.2	Boil	1 min	0.91	20%
50 g	Crystal50 g Crystal Hops	Leaf/Whole	4.3	Boil	1 min	0.49	20%
50 g	Mandarina Bavaria50 g Mandarina Bavaria Hops	Leaf/Whole	7.2	Dry Hop	0 days		20%
50 g	Crystal50 g Crystal Hops	Leaf/Whole	4.3	Dry Hop	0 days		20%
250 g / £ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
50 g	Summit (Leaf/Whole) 50 g Summit (Leaf/Whole) Hops	35.3	20%
50 g	Mandarina Bavaria (Pellet) 50 g Mandarina Bavaria (Pellet) Hops	0.91	20%
100 g	Crystal (Leaf/Whole) 100 g Crystal (Leaf/Whole) Hops	0.49	40%
50 g	Mandarina Bavaria (Leaf/Whole)		20%
250 g / £ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
33 L	Dougn-in	Temperature	--	50 °C	30 min
	Main Mash	Temperature	--	66.6 °C	90 min
	Mash-out	Temperature	--	75.5 °C	30 min
47 L	Sparge	Fly Sparge	--	75.5 °C	90 min
Starting Mash Thickness: 3.3 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
1.93 g	Baking Soda	Water Agt	Mash	1 hr.
6.09 g	Calcium Chloride	Water Agt	Mash	1 hr.
3.35 g	Epsom Salt	Water Agt	Mash	1 hr.
5.70 g	Gypsum	Water Agt	Mash	1 hr.
10 g	Protofloc	Fining	Boil	15 min.
0.70 g	Potassium Metabisulphite	Water Agt	Other	--
2.75 g	Baking Soda	Water Agt	Sparge	1 hr.
8.67 g	Calcium Chloride	Water Agt	Sparge	1 hr.
4.75 g	Epsom Salt	Water Agt	Sparge	1 hr.
8.14 g	Gypsum	Water Agt	Sparge	1 hr.
2.35 g	Slaked Lime	Water Agt	Mash	1 hr.
3.33 g	Slaked Lime	Water Agt	Sparge	1 hr.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	3 Each	Cost:
Attenuation (custom):	70%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	16 °C	Pitch Rate:	1.5 (M cells / ml / ° P) 893 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

RO Water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
129	10	16	89	136	0
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

277

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Brews

Public: Yup, Shared
Last Updated: 2019-03-24 08:35 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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