American Porter Recipe - Chocolate Port of Agram

Recipe Info

Recipe Image

Chocolate Port of Agram

by on
All Grain
8.5 Liter(s)
13 Liter(s)
60 min
56%
Secundary 23.4.2019. SG 1.020 Bottling 4.5.2019. FG 1.010 26x0.33l=8.5l 4.8?V

This recipe was cloned from Port Agram.

Fermentables

68% - Pale Ale - DE
1.4017
39
2
Mash
5% - Chocolate - UK
0.1124
34
376
Mash
5% - Roasted Barley - BE
0.1106
30
376
Mash
7% - Flaked Oats - US
0.136
37
1
Mash
4% - Belgian Aromatic - BE
0.0906
37
19
Mash
4% - Belgian Dark Candi Sugar - BE
0.09
36
275
Late
5% - Corn Sugar (Dextrose) - US
0.11
46
0
Late

Hops

Summit
2.72
Pellet
Boil
60 min(s)
18
15.1
Willamette
5.44
Pellet
Boil
30 min(s)
4.8
6.2
Willamette
3.6266
Pellet
Boil
20 min(s)
4.8
3.2
Willamette
3.6266
Pellet
Boil
10 min(s)
4.8
1.9
Summit
0.9066
Pellet
FirstWort
60 min(s)
18
5.0
Willamette
1.8134
Pellet
FlameOut
0 min(s)
4.8
0.0

Yeast

Fermentis Safale S-04
79%

Other Stuff

Irish Moss
0.0018
kg
Boil
Belgian Dark Candi Sugar BE
0.09
kg
Secondary
Chocolate Aroma
8
ml
Secondary
Dextrose
0.11
kg
Secondary
Boiled Water
0.5
l
Secondary
Servomyces Yeast Nutrient - Lallemand
0.001
kg
Secondary
Boiled Water
0.5
l
Bottle
Dextrose
0.063
kg
Bottle

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Chocolate Port of Agram
American Porter
  • 8.50 Gallons Liters Batch Size
  • 13.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.047 OG
  • 1.010 FG
  • 31.4 IBU (tinseth) Bitterness
  • 0.67 BG:GU
  • 38.5° SRM Color
  • 56% Efficiency
  • 4.8% ABV Alcohol
  • 154 per 12oz Calories
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