Recipe: Craftbrewer Double Chocolate Porter
Style: 12B. Robust Porter
Description:
Developed by Ross from Craftbrewer, adapted for Chalks brew rig.
| Target Volume [ltr (gal)]: 23.00 (6.08) |
Alcohol By Volume: 6.20% |
| Estimated Original Gravity[SG]: | 1.059 |
Estimated Final Gravity[SG]: | 1.013 |
| Estimated Attenuation: | 78.00% |
Estimated Mash Efficiency: | 65.00% |
| Bitterness [IBU]: 42.72 |
Colour [SRM(EBC)]: 46.74 (92.08) |
| Balance: 1.598 |
BU:GU ratio: 0.720 |
Fermentables
| Type |
Gravity [SG] |
Gravity(%) |
Weight [gms (lbs)] |
Weight(%) |
| Amber Malt (Bairds) |
1.003 |
5.16% |
370.00 (0.82) |
5.15% |
| Brown Malt (Bairds) |
1.005 |
8.10% |
630.00 (1.39) |
8.77% |
| Carafa Special Type 2 (Weyermann) |
1.001 |
2.43% |
210.00 (0.46) |
2.92% |
| Caramalt Malt (Barett Burston) |
1.004 |
6.87% |
520.00 (1.15) |
7.24% |
| Chocolate Malt (Bairds) |
1.002 |
2.85% |
210.00 (0.46) |
2.92% |
| Chocolate Malt Pale (Bairds) |
1.002 |
2.85% |
210.00 (0.46) |
2.92% |
| Maris Otter Malt (Thomas Fawcetts Floor Malted) |
1.036 |
60.01% |
4189.99 (9.24) |
58.36% |
| Munich II Malt (Weyermann) |
1.007 |
11.72% |
840.00 (1.85) |
11.70% |
Hops
Hop Utilisation Method: Tinseth
| Type |
AA(%) |
IBU |
IBU(%) |
Weight [gms (oz)] |
Time(minutes) |
| Magnum |
13.10% |
19.25 |
45.07% |
15.94 (0.56) |
60.00 |
| Willamette |
4.60% |
15.11 |
35.38% |
35.63 (1.26) |
60.00 |
| Willamette |
4.60% |
8.35 |
19.55% |
19.69 (0.69) |
60.00 |
Yeast
| Type |
Flocculation |
Attenuation |
Min Temp[C (F)] |
Max Temp[C (F)] |
Alcohol Tolerance |
| Nottingham British Ale - Danstar |
High |
78.00% |
14.00 (57.20) |
21.00 (69.80) |
Medium |
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