Brewlog: Craftbrewer Double Chocolate Porter - June 7, 2009
| Brewed: | June 7, 2009 | Bottled/Kegged: | June 21, 2009 | Status: | Ready |
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Values:
| Volume to fermenter[ltr (gal)]: | 24.00 | Alcohol by volume: | 5.88% | Apparent Attenuation: | 79.70% |
|---|---|---|---|---|---|
| Original Gravity[SG]: | 1.055 | Final Gravity[SG]: | 1.011 | Colour [SRM(EBC)]: | |
| BU/GU ratio: | 0.78 | Balance: | 1.79 |
Recipe Values:
| Expected Mash Efficiency: | 65.00% | Expected Bitterness[IBU]: | 42.72 |
|---|---|---|---|
| Actual Mash Efficiency: | 60.24% |
Comments:
90 Minute Mash @ 66 Degrees.
Add 1 tbsp PH 5.2 Stabilizer to mash. Add 500g Dark Chocolate (72% Cocoa) @ 80 mins.
**edit, will only add 250g chocolate due to the expectation of high sediment levels**
Add 1 tsp Table Salt @ 80 mins.
Add 1 Whirfloc Tablet @ 15 mins
Add 1 tsp Yeast Nutrient @ 15 mins Add 10ml Vanilla Extract to taste at time of kegging.
Add 1 tbsp PH 5.2 Stabilizer to mash. Add 500g Dark Chocolate (72% Cocoa) @ 80 mins.
**edit, will only add 250g chocolate due to the expectation of high sediment levels**
Add 1 tsp Table Salt @ 80 mins.
Add 1 Whirfloc Tablet @ 15 mins
Add 1 tsp Yeast Nutrient @ 15 mins Add 10ml Vanilla Extract to taste at time of kegging.
Log entries:
Attenuation(points) vs Time(days)
| Sun June 21, 2009 22:42 | Gravity reading[SG]: 1.011, Temp[C (F)]: 5.00 (41.00), Atten: 79.70%, ABV: 5.88% | Kegged. |
| Sun June 07, 2009 23:05 | Gravity reading[SG]: 1.013, Temp[C (F)]: 17.00 (62.60), Atten: 76.36%, ABV: 5.63% | The yeast has been pitched. The wort going into the fermenter was a wonderful chocolate brown colour, how appropriate. |
Log tasting entries: