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Cacao Mud Puddle [Porter]

230 calories 26 carbs
Beer Stats
Method: BIAB
Style: American Porter
Boil Time: 50 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.8 gallons
Post Boil Size: 2.8 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 69% (brew house)
Source: dh
Calories: 230 calories (Per 12oz)
Carbs: 26 g (Per 12oz)
Created Saturday November 30th 2019
1.069
1.020
6.47%
53.05
33.34
5.47
 
Fermenting Now

Target 66°F
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Fermentables
Amount Fermentable PPG °L Bill %
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 71.7%
0.75 lb New Zealand - Brown Malt0.75 lb Brown Malt 34 90.36 10.8%
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 2.2 10.8%
0.25 lb United Kingdom - Pale Chocolate0.25 lb Pale Chocolate 33 207 3.6%
2 oz American - Midnight Wheat Malt2 oz Midnight Wheat Malt 33 550 1.8%
1.5 oz American - Chocolate1.5 oz Chocolate 29 350 1.3%
6.97 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 50 min 33.88 50%
0.5 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 20 min 11.99 25%
0.5 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 10 min 7.18 25%
 
Mash Guidelines
Amount Description Type Temp Time
16 qt Infusion 148 °F 60 min
 
Other Ingredients
Amount Name Type Use Time
0.5 each Whirlfloc Water Agt Boil 10 min.
1.5 oz Cacao Nibs Flavor Primary 5 days
4 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1.4 g Gypsum Water Agt Mash 0 min.
1.86 g Table Salt Water Agt Mash 0 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 80 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.75 Volumes
 
Target Water Profile
22 Caton
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
5 1 11 11 1 22
Mash Chemistry and Brewing Water Calculator
 
Notes

Single infusion mash at 148°F for 60 minutes. Lauter then boil for 50 minutes (cut 10 min short to keep ABV lower). Knockout and pitch yeast packet. Ferment at 68°F. Rack to keg and force carbonate to 2.6 vol. (5.2 g/L) CO2.

Tasting notes:

Rating:

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  • Last Updated: 2019-11-30 04:16 UTC
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