OWCO Chocolate Espresso Porter

A ProMash Recipe Report


BJCP Style and Style Guidelines
15-B Porter, Brown Porter

Min OG: 1.040 Max OG: 1.050
Min IBU: 20 Max IBU: 30
Min Clr: 20 Max Clr: 35 Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 20.00
Anticipated OG: 1.047 Plato: 11.66
Anticipated SRM: 25.5
Anticipated IBU: 29.4
Brewhouse Efficiency: 74 %
Wort Boil Time: 60 Minutes


Pre-Boil Amounts
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 12.94 Gal
Pre-Boil Gravity: 1.040 SG 9.97 Plato


Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: TinsethTinseth Concentration Factor: 1.30


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
5.0 1.00 lbs. Crystal 10L America 1.035 10
75.0 15.00 lbs. Pale Malt(2-row) America 1.036 2
5.0 1.00 lbs. Caramel Pils Malt Belgium 1.034 2
5.0 1.00 lbs. Chocolate Malt America 1.029 350
10.0 2.00 lbs. Coffee Malt Britain 1.030 150

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
2.00 oz. Brewer's Gold Whole 7.00 24.9 60 min
0.50 oz. Fuggle Whole 5.00 4.4 60 min


Extras
Amount Name Type Time
0.00 Oz Whirfloc Fining 5 Min.(boil)


Yeast
Danstar Nottingham


Water Profile
Profile:
Profile known for:
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 0.00


Mash Schedule
Mash Type: Single Step
Grain Lbs: 20.00
Water Qts: 9.76 Before Additional Infusions
Water Gal: 2.44 Before Additional Infusions
Qts Water Per Lbs Grain: 0.49 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 153 60 Min
Mash-out Rest: 168 10 Min
Sparge: 170 60 Min

Total Mash Volume Gal: 4.04 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Mash Schedule




Generated with ProMash Brewing Software