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    CoCo Porter

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    Silviu Nistor
    This document is a recipe for a Baltic Porter that includes ingredients, mash profile, hop additions, yeast used, and carbonation details. It lists the grains, hops, yeast, and other ingredients to be used, along with the estimated and actual original and final gravities. A two-stage fermentation process is planned using Safale American yeast, with coconut and cacao nibs added during secondary fermentation. The beer is targeted to have an alcohol content of 7.3% and will be carbonated and aged for 30 days before consumption.

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    © All Rights Reserved
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    CoCo Porter

    Uploaded by

    Silviu Nistor
    36 views2 pages
    This document is a recipe for a Baltic Porter that includes ingredients, mash profile, hop additions, yeast used, and carbonation details. It lists the grains, hops, yeast, and other ingredients to be used, along with the estimated and actual original and final gravities. A two-stage fermentation process is planned using Safale American yeast, with coconut and cacao nibs added during secondary fermentation. The beer is targeted to have an alcohol content of 7.3% and will be carbonated and aged for 30 days before consumption.

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    This document is a recipe for a Baltic Porter that includes ingredients, mash profile, hop additions, yeast used, and carbonation details. It lists the grains, hops, yeast, and other ingredients to be used, along with the estimated and actual original and final gravities. A two-stage fermentation process is planned using Safale American yeast, with coconut and cacao nibs added during secondary fermentation. The beer is targeted to have an alcohol content of 7.3% and will be carbonated and aged for 30 days before consumption.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    36 views2 pages

    CoCo Porter

    Uploaded by

    Silviu Nistor
    This document is a recipe for a Baltic Porter that includes ingredients, mash profile, hop additions, yeast used, and carbonation details. It lists the grains, hops, yeast, and other ingredients to be used, along with the estimated and actual original and final gravities. A two-stage fermentation process is planned using Safale American yeast, with coconut and cacao nibs added during secondary fermentation. The beer is targeted to have an alcohol content of 7.3% and will be carbonated and aged for 30 days before consumption.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    CoCo Porter Page 1 of 2

    CoCo Porter
    Baltic Porter (9 C)
    Type: All Grain Date: 14 Oct 2018
    Batch Size: 28.00 L Brewer: reset
    Boil Size: 38.52 L Asst Brewer:
    Boil Time: 60 min Equipment: Oala 50 L - BIAB
    End of Boil Vol: 33.15 L Efficiency: 70.00 %
    Final Bottling Vol: 26.30 L Est Mash Efficiency: 79.6 %
    Fermentation: Ale, Two Stage Taste Rating: 30.0
    Taste Notes:

    Ingredients
    Amt Name Type # %/IBU Volume
    38.32 L Apa Iasi Water 1 - -
    6.00 ml Lactic Acid (Mash) Water Agent 2 - -
    4.00 g Salt (Mash) Water Agent 3 - -
    2.00 g Chalk (Mash) Water Agent 4 - -
    1.00 g Epsom Salt (MgSO4) (Mash) Water Agent 5 - -
    7.00 kg Pale Malt (Weyermann) (3.3 SRM) Grain 6 69.2 % 4.56 L
    1.00 kg Oats, Flaked (1.0 SRM) Grain 7 9.9 % 0.65 L
    0.50 kg Viking Caramel 150 (76.1 SRM) Grain 8 4.9 % 0.33 L
    0.35 kg Special W (300.0 SRM) Grain 9 3.5 % 0.23 L
    0.28 kg Carafa Special II (Weyermann) (1150.0 SRM) Grain 10 2.8 % 0.18 L
    0.28 kg Chocolate Malt (900.0 SRM) Grain 11 2.8 % 0.18 L
    0.20 kg Dried Raisins [Boil] Fruit 12 2.0 % 0.18 L
    20.00 g Galena [12.50 %] - Boil 60.0 min Hop 13 18.0 IBUs -
    15.00 g Chinook [13.00 %] - Boil 20.0 min Hop 14 7.7 IBUs -
    15.00 g Galena [12.50 %] - Boil 20.0 min Hop 15 8.2 IBUs -
    300.00 g Coconut (Boil 10.0 mins) Spice 16 - -
    20.00 g Chinook [13.00 %] - Boil 5.0 min Hop 17 3.4 IBUs -
    1.5 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 18 - -
    0.50 kg Coconut [Secondary] Fruit 19 4.9 % 0.48 L
    300.00 g Cacao Nibs (Secondary 20.0 days) Flavor 20 - -

    Gravity, Alcohol Content and Color


    Est Original Gravity: 1.074 SG Measured Original Gravity: 1.060 SG
    Est Final Gravity: 1.019 SG Measured Final Gravity: 1.012 SG
    Estimated Alcohol by Vol: 7.3 % Actual Alcohol by Vol: 6.4 %
    Bitterness: 37.3 IBUs Calories: 565.4 kcal/l
    Est Color: 55.5 SRM

    Mash Profile
    Mash Name: BIAB, Full Body Total Grain Weight: 10.11 kg
    Sparge Water: 0.00 L Grain Temperature: 22.2 C
    Sparge Temperature: 75.6 C Tun Temperature: 22.2 C
    Adjust Temp for Equipment: TRUE Target Mash PH: 5.20
    Est Mash PH: 5.47 Mash Acid Addition: None
    Measured Mash PH: 5.20 Sparge Acid Addition: None

    Mash Steps
    Step
    Name Description Step Time
    Temperature
    Saccharification Add 44.28 L of water at 73.6 C 68.9 C 60 min
    Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min

    file:///C:/Users/reset/Documents/BeerSmith3/Reports/bsxtmp_31485.htm 12/2/2018
    CoCo Porter Page 2 of 2

    Sparge: If steeping, remove grains, and prepare to boil wort


    Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains
    are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile.

    Carbonation and Storage


    Carbonation Type: Keg Volumes of CO2: 2.5
    Pressure/Weight: 102.64 KPA Carbonation Est: Keg with 102.64 KPA
    Keg/Bottling Temperature: 7.2 C Carbonation (from Meas Vol): Keg with
    Fermentation: Ale, Two Stage 102.64 KPA
    Fermenter: A Age for: 30.00 days
    Storage Temperature: 18.3 C

    Notes

    Created with BeerSmith

    file:///C:/Users/reset/Documents/BeerSmith3/Reports/bsxtmp_31485.htm 12/2/2018

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