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Black Cherry & Chocolate Porter

145 calories 14 carbs
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 16 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 65% (brew house)
Source: BT
Calories: 145 calories (Per 355mL)
Carbs: 14 g (Per 355mL)
Created Thursday June 22nd 2017
1.044
1.010
4.53%
24.15
25.97
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
1.9 kg United Kingdom - Pale 2-Row1.9 kg Pale 2-Row 38 2.5 78.8%
0.19 kg United Kingdom - Crystal 70L0.19 kg Crystal 70L 34 70 7.9%
0.12 kg Torrified Wheat0.12 kg Torrified Wheat 36 2 5%
0.1 kg United Kingdom - Chocolate0.1 kg Chocolate 34 425 4.1%
0.1 kg United Kingdom - Roasted Barley0.1 kg Roasted Barley 29 550 4.1%
2.41 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
10 g East Kent Goldings10 g East Kent Goldings Hops Leaf/Whole 5.93 Boil 60 min 14.85 40%
5 g Fuggles5 g Fuggles Hops Leaf/Whole 4.22 Boil 30 min 4.06 20%
10 g Fuggles10 g Fuggles Hops Leaf/Whole 4.22 Boil 15 min 5.24 40%
 
Mash Guidelines
Amount Description Type Temp Time
6.5 L Fly Sparge 65 °C 60 min
Starting Mash Thickness: 2.7 L/kg
 
Yeast
Mangrove Jack - Liberty Bell Ale M36
Amount:
1 Each
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
17 - 23 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 42 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quarter teaspoon of Gypsum in the mash
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 5.99 24  
Strike water volume at mash thickness of 1.29388 qt/lb 1.72 6.9  
Remaining sparge water volume 4.27 17.1  
Grain absorption losses -1.33 -5.3  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 4.41 17.6  
Boil off losses -1.5 -6  
Hops absorption losses -0 -0  
Amount going into fermentor 2.91 11.6  
Total: 5.99 24
 
Notes

Black cherries (500g), drained from Kirsch they had been processed with & stored in, added in primary fermentation 5 days after pitch. Cacao Nibs (30g) added 1 week later into primary for infusion 4 more days.
Secondary fermentation: racked onto more cherries (820g), this time processed in syrup, for 1 more week.
Beer drained of fruit. Bottle conditioned, primed with brewer’s sugar and matured over 2 months.

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  • Last Updated: 2017-09-26 19:18 UTC