Chasmosaurus Chocolate Cherry Porter - American Porter
Recipe Info
https://brewgr.com/Media/img/r/30/302cbb5c-3af0-4d0d-a3db-0507902f74b2_d.jpg
https://brewgr.com/Media/img/r/30/302cbb5c-3af0-4d0d-a3db-0507902f74b2_t.jpg
Chasmosaurus Chocolate Cherry Porter
by Corythosaurus on 6/5/2015 Extract
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
Extract American Porter homebrew recipe. This homebrew recipe uses the following ingredients: Dry Malt Extract - Light - US, Crystal 60L - CA, Chocolate Malt - US, Black Barley - US, Carapils - DE, Perle Hops, Wyeast British Ale II 1335 Homebrew Yeast, Cherry Puree, Irish Moss, Cups Cocoa Powder.
Fermentables
% | lb | fermentable | ppg | L | usage |
63% | 6 | Dry Malt Extract - Light - US | 44 | 8° | Extract |
21% | 2 | Crystal 60L - CA | 34 | 60° | Steep |
5% | 0.5 | Chocolate Malt - US | 34 | 350° | Steep |
5% | 0.5 | Black Barley - US | 25 | 500° | Steep |
5% | 0.5 | Carapils - DE | 33 | 2° | Steep |
9.5 lb |
Hops
oz | variety | type | usage | time | AA | IBU |
1 | Perle | Pellet | Boil | 60 minutes | 8.3 | 27.8 |
1 oz | IBUs calculated using the Tinseth formula |
Hop Summary
oz | variety | type | AA |
1 | Perle | Pellet | 8.3 |
1 oz |
Yeast
name | attenuation |
Wyeast British Ale II 1335 | 74% |
Other Stuff
amount | unit | name | usage |
3 | lb | Cherry Puree | Primary |
1 | tsp | Irish Moss | Flame Out |
1.5 | each | Cups Cocoa Powder | Flame Out |
Mash Steps
No Mash Steps in this Recipe
|
Special Instructions
- Steep grains at 150-160 degrees for 30 minutes
- Add DME and bring to a boil
- Add hops at start of 60 minute boil
- Add irish moss at 20 minutes left
- Add cocoa powder at 10 minutes left
- Cool and pitch yeast
- Fermentation day 4 add cherry puree
Recipe Facts
Chasmosaurus Chocolate Cherry Porter
American Porter
5.00
Gallons
Liters
6.50
Gallons
Liters
@
60
min
1.064
1.017
40.3° SRM
75%
27.8 IBU (tinseth)
0.43
6.1% ABV
218 per 12oz