Chocolate Cherry Robust Porter Beer Recipe | BIAB Robust Porter by Brewer #218171 | Brewer's Friend
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Chocolate Cherry Robust Porter

131 calories 13.6 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
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Bran$
Calories: 131 calories (Per 12oz)
Carbs: 13.6 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/reubens-brews-robust-porter/
Created: Sunday September 8th 2019
1.040
1.010
4.0%
47.5
38.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.25 lb United Kingdom - Maris Otter Pale5.25 lb Maris Otter Pale 38 3.75 60%
0.75 lb American - Caramel / Crystal 40L0.75 lb Caramel / Crystal 40L 34 40 8.6%
4 oz American - Caramel / Crystal 80L4 oz Caramel / Crystal 80L 33 80 2.9%
1 lb Munich - Dark 20L1 lb Munich - Dark 20L 33 20 11.4%
1 lb American - Chocolate1 lb Chocolate 29 350 11.4%
4 oz American - Black Malt4 oz Black Malt 28 500 2.9%
4 oz American - Carapils (Dextrine Malt)4 oz Carapils (Dextrine Malt) 33 1.8 2.9%
8.75 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 38.99 62.5%
0.75 oz Cascade0.75 oz Cascade Hops Pellet 7 Boil 10 min 8.48 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) 66 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Stump Springs North Ogden, Utah, USA
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.

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  • Public: Yup, Shared
  • Last Updated: 2020-11-16 03:41 UTC
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