jdoiv
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Danstar Nottingham
- Batch Size (Gallons)
- 11
- Original Gravity
- 1.047
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 25.1
- Color
- 25.5
- Primary Fermentation (# of Days & Temp)
- 7 days, 68*
- Secondary Fermentation (# of Days & Temp)
- 7 days 68*
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
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