Porter's Coffee Stout

304 calories 32 carbs
Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.2 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Ben and Cameron
Calories: 304 calories (Per 12oz)
Carbs: 32 g (Per 12oz)
Created Thursday July 18th 2019
1.091
1.024
8.69%
26
22.7
5.64
 
Fermentables
Amount Fermentable PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 47.1%
2 lb American - Rye2 lb Rye 38 3.5 11.8%
1 lb German - Chocolate Rye1 lb Chocolate Rye 31 240 5.9%
1 lb Briess - Cherry Wood Smoked Malt1 lb Cherry Wood Smoked Malt 37 5 5.9%
2 lb Briess - Barley, Flaked2 lb Barley, Flaked 32.2 1.4 11.8%
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 5.9%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.9%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 5.9%
17 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.5 oz Nelson Sauvin0.5 oz Nelson Sauvin Hops Pellet 12.5 Boil 60 min 19.55 50%
0.5 oz Nelson Sauvin0.5 oz Nelson Sauvin Hops Leaf/Whole 12.5 Boil 10 min 6.45 50%
 
Mash Guidelines
Amount Description Type Temp Time
16 qt Strike 153 °F 60 min
12 qt Fly Sparge 170 °F 30 min
Starting Mash Thickness: 1 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 g Whirlfloc Water Agt Boil 5 min.
70 g Coffee Flavor Secondary 2 days
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 150 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Clover Hill, Frederick, MD tap - 5/16
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

The coffee used was from stone street roasters New York. It is the knee buckling espresso at a coarse grind. 2 days on the secondary.

View Count: 57
Brew Count: 0
Last Updated: 2020-01-11 20:16 UTC

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