Barely Chocolate American Porter Beer Recipe | All Grain American Porter | Brewer's Friend
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Barely Chocolate American Porter

195 calories 20.4 g 12 oz
Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Source: big island brewer
Calories: 195 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Monday February 25th 2019
1.059
1.015
5.8%
26.5
37.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 57.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.2%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 8.2%
1 lb American - Wheat1 lb Wheat 38 1.8 8.2%
12 oz American - Caramel / Crystal 40L12 oz Caramel / Crystal 40L 34 40 6.1%
12 oz American - Munich - Light 10L12 oz Munich - Light 10L 33 10 6.1%
8 oz American - Dark Chocolate8 oz Dark Chocolate 29 420 4.1%
4 oz United Kingdom - Black Patent4 oz Black Patent 27 525 2%
12.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 18.32 28.6%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 15 min 8.18 28.6%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 0 min 14.3%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Dry Hop 7 days 28.6%
3.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz cocao nibs (soaked in whiskey) Flavor Secondary 7 days
1 oz whirfloc Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
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

On brew day, soak 4 oz of cacao nibs in whiskey (just covered) Ferment at 64 degrees for 4-5 days or until activity begins to slow. Add dry hops and cacao tincure. Continue to ferment for 7 days, then transfer to keg and age for 1 week before carbonating.

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2019-04-18 00:57 UTC
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