Baltic Porter Recipe - Chocolate Cherry Porter

Recipe Info

Recipe Image

Chocolate Cherry Porter

by on
All Grain + Extract
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
OG: 1.060 FG: 1.018

Fermentables

56% - Dry Malt Extract - Dark - US
5
44
18
Extract
11% - Midnight Wheat - US
1
32
549
Mash
11% - Chocolate Wheat Malt - DE
1
33
400
Mash
11% - Extra Dark Crystal 120L - UK
1
33
120
Mash
11% - De-Bittered Black - BE
1
34
500
Steep

Hops

Magnum
1
Pellet
Boil
30 min(s)
12
31.4
Amarillo
1
Pellet
Boil
0 min(s)
9
0.0

Yeast

Wyeast Thames Valley Ale 1275
74%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Strike temp 154 F
2.
4 oz cacao nibs in secondary 2 weeks
3.
355 G brandy soaked cherries in secondary 1 week

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Chocolate Cherry Porter
Baltic Porter
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.062 OG
  • 1.016 FG
  • 31.4 IBU (tinseth) Bitterness
  • 0.51 BG:GU
  • 81.8° SRM Color
  • 75% Efficiency
  • 5.9% ABV Alcohol
  • 210 per 12oz Calories
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