English Porter Recipe - LGMs London Chocolate Porter

Recipe Info

Recipe Image

LGMs London Chocolate Porter

by on
All Grain
10 Liter(s)
13 Liter(s)
60 min
80%
Objective is to have a nice and soft toasted aroma, medium body and good drinkability with 5?V. Crystal Malt 20L used was in fact Castle Malt Ruby EBC 50. Mashing in in higher temp, close to 70oC leaving a mid-high body reducing ABV%. FG projected 1.023

Fermentables

53% - Pale Ale - BE
1.33
38
3
Mash
35% - Caramel/Crystal 20 - US
0.88
35
20
Mash
7% - Melanoidin Malt - US
0.17
37
23
Mash
5% - Chocolate - BE
0.13
30
340
Mash

Hops

East Kent Goldings
22
Pellet
Boil
45 min(s)
4.5
20.9
East Kent Goldings
17
Pellet
Boil
5 min(s)
4.5
3.5

Yeast

Fermentis Safale S-04
75%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

1.
1 spoon of cocoa in powder during maturation
2.
20 min @ 60oC / 40 min @ 68oC / 30 min @ 71C / 15 min @76oC
3.
6g/l of sugar for primer

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

LGMs London Chocolate Porter
English Porter
  • 10.00 Gallons Liters Batch Size
  • 13.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.061 OG
  • 1.015 FG
  • 24.4 IBU (tinseth) Bitterness
  • 0.40 BG:GU
  • 24.6° SRM Color
  • 80% Efficiency
  • 5.9% ABV Alcohol
  • 206 per 12oz Calories
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