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Dark Oats & Choc Porter

178 calories
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 31 liters
Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 178 calories (Per 355mL)
Share: <EMBED>
1.054
1.014
5.36%
54.53
32.2
4.58
 
Fermentables
Amount Fermentable PPG °L Bill %
2 kg Muntons - Maris Otter2 kg Maris Otter 38 2.3 36.2%
2.5 kg New Zealand - Ale Malt2.5 kg Ale Malt 37.4 3.05 45.2%
0.3 kg American - Caramel / Crystal 30L0.3 kg Caramel / Crystal 30L 34 30 5.4%
0.35 kg Briess - Chocolate0.35 kg Chocolate 25 350 6.3%
0.125 kg German - Carafa III0.125 kg Carafa III 32 535 2.3%
0.25 kg Rolled Oats0.25 kg Rolled Oats 33 2.2 4.5%
5.53 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU
20 g Magnum20 g Magnum Hops Pellet 15 Boil 60 min 46.23
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5 Boil 30 min 6.42
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5 Boil 5 min 1.88
 
Other Ingredients
Amount Name Type Use Time
2 g Vanilla Flavor Boil 10 min.
60 g Coffee beans Water Agt Boil 10 min.
150 g Chocolate Water Agt Boil 10 min.
 
Yeast
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*
This recipe is shared.
Recipe QR Code
View Count: 10
Brew Count: 0
Last Updated: 2019-07-21 06:07 UTC
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