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Dark Oats Choc Coconut Porter

187 calories 18 carbs
Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 31 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 65% (brew house)
Source: RygorX
Calories: 187 calories (Per 355mL)
Carbs: 18 g (Per 355mL)
Created Friday July 12th 2019
1.057
1.013
5.74%
42.97
20.62
5.64
 
Fermentables
Amount Fermentable PPG °L Bill %
2.14 kg Muntons - Maris Otter2.14 kg Maris Otter 38 2.3 37.8%
2.7 kg New Zealand - Ale Malt2.7 kg Ale Malt 37.4 3.05 47.7%
0.36 kg American - Caramel / Crystal 30L0.36 kg Caramel / Crystal 30L 34 30 6.4%
0.16 kg German - Carafa III0.16 kg Carafa III 32 535 2.8%
0.3 kg Rolled Oats0.3 kg Rolled Oats 33 2.2 5.3%
5.66 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Pellet 15 Boil 60 min 34.68 33.3%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5 Boil 30 min 6.42 33.3%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5 Boil 5 min 1.88 33.3%
 
Other Ingredients
Amount Name Type Use Time
2 g Vanilla Flavor Boil 10 min.
200 g Dutch chocolate Flavor Boil 10 min.
600 g Toasted Coconut Flavor Primary 0 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
2
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Notes

https://aussiehomebrewer.com/threads/chocolate-insert-beer-style-here-recipes.100542/#post-1536426

Title: Dark Oats & Choc Porter
Author: Neil

Brew Method: All Grain
Style Name: American Porter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 27 liters
Boil Gravity: 1.049
Efficiency: 75% (brew house)


STATS:
Original Gravity: 1.059
Final Gravity: 1.012
ABV (standard): 6.17%
IBU (tinseth): 45.84
SRM (ebcmorey): 67
Mash pH: 0

FERMENTABLES:
2 kg - Maris Otter Pale (36.2%)
2.5 kg - Ale Malt (45.2%)
0.3 kg - Caramel / Crystal 30L (5.4%)
0.35 kg - Chocolate (6.3%)
0.125 kg - Carafa III (2.3%)
0.25 kg - Rolled Oats (4.5%)

HOPS:
20 g - Chinook, Type: Pellet, AA: 13, Use: Boil for 75 min, IBU: 36.45
15 g - East Kent Goldings, Type: Pellet, AA: 5.3, Use: Boil for 30 min, IBU: 7.45
15 g - East Kent Goldings, Type: Pellet, AA: 5.3, Use: Boil for 5 min, IBU: 1.93

MASH GUIDELINES:
1) Temperature, Temp: 65 C, Time: 60 min, Amount: 22 L, Mash
2) Temperature, Temp: 77 C, Time: 10 min, Mash Out
3) Sparge, Temp: 77 C, Time: 10 min, Amount: 13 L
4) Temperature, Temp: 100 C, Time: 60 min, Boil
Starting Mash Thickness: 2.7 L/kg

OTHER INGREDIENTS:
10 g - Gypsum, Time: 60 min, Type: Water Agt, Use: Mash
0.5 each - Whirlfloc, Time: 10 min, Type: Water Agt, Use: 10 Mins Boil
10 g - Calcium Chloride, Time: 60 min, Type: Water Agt, Use: Mash
2 each - Vanilla Bean, Time: 0 min, Type: Flavor, Use: Whirlpool
60 g - Coffee Bean, Time: 0 min, Type: Flavor, Use: 10 Mins Boil
150 g - Chocolate, Time: 0 min, Type: Flavor, Use: 10 Mins Boil

YEAST:
Wyeast - Thames Valley Ale 1275
Starter: Yes
Form: Liquid
Attenuation (custom): 77%
Flocculation: Med-Low
Optimum Temp: 16.67 - 22.22 C
Fermentation Temp: 20 C
Pitch Rate: 0.35 (M cells / ml / deg P)

TARGET WATER PROFILE:
Profile Name: Balanced Profile
Ca2: 0
Mg2: 0
Na: 0
Cl: 0
SO4: 0
HCO3: 0
Water Notes:

NOTES:
Add Coffee, Chocolate and Vanilla Beans at 10 Mins Boil
Condition for 4 Weeks @ 12*

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-08-15 03:59 UTC
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