It takes more than a recipe to make a tasty brew. Register | Login

Chocolate Cream Porter All-grain
Color
Stats
OG1.061
FG1.015
IBU27
ABV5.90 %
SRM40
BJCP Style
15A. Porter, Robust Porter
Description
Full body, chocolaty and robust!
Submitted by smcbrewingCo on 05-Mar-2012

Recipe Details
Tasting Notes Malty, lots of chocolate, nutty, bready, and a slight sharpness from the black patent. Mouthfeel is full body and creamy.
Awards
Boil Volume 6.50 gallons
Boil Time 60 minutes
Batch Size 5.20 gallons
Yeast Wyeast 1187 Ringwood Ale (75% app. attenuation)
Primary Fermentation Better Bottle, 21 days
Secondary Fermentation Plastic, 7-10 days (optional)
Other Fermentation
Procedure Mash temp between 154-156, single infusion for 60 minutes with 1.5 quarts-ppg. Fly or batch sparge using same water-grain ratio. Boil 60 minutes following hop schedule. Ferment 21 days in better bottle or carboy, with secondary optional, then bottle or keg for carbonation and conditioning.
  Style Comparison
  Low   High
OG 1.050 1.061 1.065
FG 1.012 1.015 1.016
IBU 25 27 45
SRM 40 30+
ABV 4.8 5.90 6
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
31.7 % 4.00 German Pilsener 21.0 1.6
31.7 % 4.00 British Two-row Pale Maris Otter 21.0 2.5
15.8 % 2.00 Vienna 8.3 4.0
7.9 % 1.00 Crystal 120L 4.0 120.0
5.0 % 0.63 Chocolate 10 oz 2.5 350.0
4.0 % 0.50 Belgian Aromatic 2.1 25.0
4.0 % 0.50 Black Patent 2.0 500.0
  12.63     61.0  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
25.0 % 0.50 Fuggles Pellet 5.1 2.6 60 0.257 9.4
35.0 % 0.70 Fuggles Pellet 5.1 3.6 30 0.197 10.1
40.0 % 0.80 Fuggles Pellet 5.1 4.1 15 0.127 7.5
  2.00               27.0
Miscellaneous Ingredients
Weight/Units Name Notes
2 oz Malto Dextrin 10 min
2 oz Lactose 10 min
8 oz dark chocolate 100% cacao at 5 min.