Recipe: Craftbrewer Double Chocolate Porter
Style: 12B. Robust PorterDescription:
Developed by Ross from Craftbrewer, adapted for Chalks brew rig.
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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
Color [SRM(EBC)]: 46.74 (92.08)
BU:GU ratio: 0.720
Balance: 1.598
Balance <1 sweeter malty beer, >1 more bitter beer, =1 balanced beer.
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Fermentables:Weight [gms(lbs)] Type Gravity [SG] Weight %
370.00 (0.82) Amber Malt (Bairds) 1.003 5.15%
630.00 (1.39) Brown Malt (Bairds) 1.005 8.77%
210.00 (0.46) Carafa Special Type 2 (Weyermann) 1.001 2.92%
520.00 (1.15) Caramalt Malt (Barett Burston) 1.004 7.24%
210.00 (0.46) Chocolate Malt (Bairds) 1.002 2.92%
210.00 (0.46) Chocolate Malt Pale (Bairds) 1.002 2.92%
4189.99 (9.24) Maris Otter Malt (Thomas Fawcetts Floor Malted) 1.036 58.36%
840.00 (1.85) Munich II Malt (Weyermann) 1.007 11.70%
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Hops:Hop Utilisation Method: Tinseth
Weight [gms(lbs)] Type AA% IBU IBU% Time[Mins]
15.94 (0.56) Magnum 13.10% 19.25 45.07% 60.00
35.63 (1.26) Willamette 4.60% 15.11 35.38% 60.00
19.69 (0.69) Willamette 4.60% 8.35 19.55% 60.00
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Yeast:Type Atten % Min temp [C(F)] Max temp [C(F)]
Nottingham British Ale - Danstar 78.00% 14.00 (57.20) 21.00 (69.80)
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