Mark's
Robust Chocolate Coconut Porter
A ProMash Recipe Report
| BJCP
Style and Style Guidelines |
12-B Porter, Robust Porter
| Min
OG: |
1.048 |
Max
OG: |
1.065 |
|
| Min
IBU: |
25 |
Max
IBU: |
60 |
|
| Min
Clr: |
22 |
Max
Clr: |
42 |
Color
in SRM, Lovibond |
| Batch
Size (Gal): |
5.50 |
Wort
Size (Gal): |
5.50 |
| Total
Grain (Lbs): |
14.00 |
|
|
| Anticipated
OG: |
1.066 |
Plato: |
16.08 |
| Anticipated
SRM: |
39.7 |
|
|
| Anticipated
IBU: |
37.5 |
|
|
| Brewhouse
Efficiency: |
72 |
% |
|
| Wort
Boil Time: |
60 |
Minutes |
|
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
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
| % |
Amount |
Name |
Origin |
Potential |
SRM |
| 64.3 |
9.00
lbs. |
Maris
Otter |
England |
1.037 |
2 |
| 10.7 |
1.50
lbs. |
Munich
Malt (dark) |
Best
Malz |
1.038 |
11 |
| 3.6 |
0.50
lbs. |
Cara-Pils
Dextrine Malt |
|
1.033 |
2 |
| 7.1 |
1.00
lbs. |
Crystal
40L |
America |
1.034 |
40 |
| 3.6 |
0.50
lbs. |
Crystal
60L |
America |
1.034 |
60 |
| 3.6 |
0.50
lbs. |
Black
Patent Malt |
Great
Britain |
1.027 |
525 |
| 3.6 |
0.50
lbs. |
Chocolate
Malt |
America |
1.029 |
350 |
| 3.6 |
0.50
lbs. |
Chocolate
Malt (Pale) |
Great
Britain |
1.034 |
225 |
Potential represented as SG per pound per gallon.
| Amount |
Name |
Form |
Alpha |
IBU |
Boil
Time |
| 1.90
oz. |
Goldings
- E.K. |
Pellet |
5.00 |
32.6 |
60
min |
| 0.50
oz. |
Fuggle |
Pellet |
5.70 |
4.9 |
15
min |
| 0.50
oz. |
Goldings
- E.K. |
Pellet |
5.00 |
0.0 |
0
min |
| 0.50
oz. |
Fuggle |
Pellet |
5.70 |
0.0 |
0
min |
White Labs WLP001 California Ale
| Mash
Type: |
Single
Step |
|
| Grain
Lbs: |
14.00 |
|
| Water
Qts: |
18.90 |
Before
Additional Infusions |
| Water
Gal: |
4.72 |
Before
Additional Infusions |
| Qts
Water Per Lbs Grain: |
1.35 |
Before
Additional Infusions |
| Rest |
Temp |
Time |
| Saccharification
Rest: |
154 |
90
Min |
| Mash-out
Rest: |
165 |
10
Min |
| Sparge: |
165 |
45
Min |
Total Mash Volume Gal: 5.85 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
| 8oz
cocoa powder added 2min before end of boil. 8oz. unsweetened flaked
coconut toasted in the oven and added to secondard |
Generated with ProMash
Brewing Software |