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Papazian Slanting Annie's Chocolate Porter

Method: BIAB
Style: Brown Porter
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 198 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)

Created: Thursday January 9th 2014

Original Gravity:

1.060

Final Gravity:

1.014

ABV (standard):

6.1%

IBU (tinseth):

25.5

SRM (morey):

28.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
16.80 oz	US - Pale 2-Row16.8 oz Pale 2-Row	37	1.8	17.6%
21.60 oz	Caramel / Crystal 60L21.6 oz Caramel / Crystal 60L	34	60	22.7%
3.20 oz	American - Roasted Barley3.2 oz Roasted Barley	33	300	3.4%
3.20 oz	American - Chocolate3.2 oz Chocolate	29	350	3.4%
28.80 oz	Dry Malt Extract - Light28.8 oz Dry Malt Extract - Light	42	4	30.3%
21.60 oz	American - Wheat21.6 oz Wheat	38	1.8	22.7%
95.20 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Willamette0.75 oz Willamette Hops	Pellet	4.5	Boil	90 min	20.94	55.6%
0.30 oz	Willamette0.3 oz Willamette Hops	Pellet	4.5	Boil	15 min	3.88	22.2%
0.30 oz	Willamette0.3 oz Willamette Hops	Pellet	4.5	Boil	2 min	0.66	22.2%
1.35 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.35 oz	Willamette (Pellet)		25.48	100%
1.35 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
7.20 oz	Bakers Chocolat Unsweetened		Flavor	Boil	75 min.

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	57 - 70 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 59 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.9 Volumes

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

From the book by Charlie Papazian Home Brewers Companion, original was 5 gal and I made it work for 3, calls for 12 oz Unsweetened Bakers Chocolate for the five gal, says you can sub out 3 level tablespoons of Bakers cocoa powder for each oz of the Bakers Chocolate. If using Chocolate siphon under the surface so as to not move the oils to the secondary as this kills foam head.

Last Updated and Sharing

1,705

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Public: Yup, Shared
Last Updated: 2022-12-29 04:26 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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