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* |
