Chocolate porter for dancing to
Basics
| IBU | SRM | Calories | Carbs |
|---|
| 21 | 26 | 132* | 14g* |
* estimated values per 330mlVolume
| Liquor | Sparge | Boil | Ferment | Rack |
|---|
| 25L | 1L | 21L | 19L | 15L |
Grain Bill
| Grain | Quantity |
|---|
| Maris Otter Pale | 2500g |
| Chocolate Malt | 500g |
| CaraMalt | 250g |
| Flakes torrefied oats | 200g |
| Toasted wheat flakes | 200g |
Mash
| Time | Temp |
|---|
| 60 minutes | 65C |
| 15 minutes | 75C |
Boil
| Additions | Quantity | Time |
|---|
| Fuggles hop pellets | 25g | Start |
| Fuggles hop pellets | 15g | 10 |
| Irish Moss (rehydrated) | 2g | 10 |
| Servomyces Yeast Nutrient | 1x | 5 |
Fermentation
| Yeast | Amount | Temp | Days |
|---|
| Lallemand Nottingham | 11g | 20C | 5 |
| Additions | Quantity |
|---|
| Clarity Ferm | 10ml |
Notes
Rest at 20C for 2 days, then cold crash to 5C before racking.
Keg condition for 1 month with 10g sugar before drinking.
