CoCo Porter Page 1 of 2

CoCo Porter
Baltic Porter (9 C)
Type: All Grain Date: 14 Oct 2018
Batch Size: 28.00 L Brewer: reset
Boil Size: 38.52 L Asst Brewer:
Boil Time: 60 min Equipment: Oala 50 L - BIAB
End of Boil Vol: 33.15 L Efficiency: 70.00 %
Final Bottling Vol: 26.30 L Est Mash Efficiency: 79.6 %
Fermentation: Ale, Two Stage Taste Rating: 30.0
Taste Notes:

Ingredients
Amt Name Type # %/IBU Volume
38.32 L Apa Iasi Water 1 - -
6.00 ml Lactic Acid (Mash) Water Agent 2 - -
4.00 g Salt (Mash) Water Agent 3 - -
2.00 g Chalk (Mash) Water Agent 4 - -
1.00 g Epsom Salt (MgSO4) (Mash) Water Agent 5 - -
7.00 kg Pale Malt (Weyermann) (3.3 SRM) Grain 6 69.2 % 4.56 L
1.00 kg Oats, Flaked (1.0 SRM) Grain 7 9.9 % 0.65 L
0.50 kg Viking Caramel 150 (76.1 SRM) Grain 8 4.9 % 0.33 L
0.35 kg Special W (300.0 SRM) Grain 9 3.5 % 0.23 L
0.28 kg Carafa Special II (Weyermann) (1150.0 SRM) Grain 10 2.8 % 0.18 L
0.28 kg Chocolate Malt (900.0 SRM) Grain 11 2.8 % 0.18 L
0.20 kg Dried Raisins [Boil] Fruit 12 2.0 % 0.18 L
20.00 g Galena [12.50 %] - Boil 60.0 min Hop 13 18.0 IBUs -
15.00 g Chinook [13.00 %] - Boil 20.0 min Hop 14 7.7 IBUs -
15.00 g Galena [12.50 %] - Boil 20.0 min Hop 15 8.2 IBUs -
300.00 g Coconut (Boil 10.0 mins) Spice 16 - -
20.00 g Chinook [13.00 %] - Boil 5.0 min Hop 17 3.4 IBUs -
1.5 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 18 - -
0.50 kg Coconut [Secondary] Fruit 19 4.9 % 0.48 L
300.00 g Cacao Nibs (Secondary 20.0 days) Flavor 20 - -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.074 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 7.3 %
Bitterness: 37.3 IBUs
Est Color: 55.5 SRM
Measured Original Gravity: 1.060 SG
Measured Final Gravity: 1.012 SG
Actual Alcohol by Vol: 6.4 %
Calories: 565.4 kcal/l

Mash Name: BIAB, Full Body
Sparge Water: 0.00 L
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.47
Measured Mash PH: 5.20
Mash Profile
Total Grain Weight: 10.11 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
Mash Acid Addition: None
Sparge Acid Addition: None

Mash Steps
Step
Name Description Step Time
Temperature
Saccharification Add 44.28 L of water at 73.6 C 68.9 C 60 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min

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Sparge: If steeping, remove grains, and prepare to boil wort

Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains
are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile.

Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2.5
Pressure/Weight: 102.64 KPA Carbonation Est: Keg with 102.64 KPA
Keg/Bottling Temperature: 7.2 C Carbonation (from Meas Vol): Keg with
Fermentation: Ale, Two Stage 102.64 KPA
Fermenter: A Age for: 30.00 days
Storage Temperature: 18.3 C

Notes

Created with BeerSmith

file:///C:/Users/reset/Documents/BeerSmith3/Reports/bsxtmp_31485.htm 12/2/2018