Coffee porter 2 - Beer Recipe - Brewer's Friend

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Coffee porter 2

194 calories 22.5 g 12 oz
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Beer Stats
Method: Extract
Style: American Porter
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.116 (recipe based estimate)
Post Boil Gravity: 1.232 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 194 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Saturday July 11th 2020
1.058
1.018
5.3%
20.3
21.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Dry Malt Extract - Light4 lb Dry Malt Extract - Light 42 4 41.3%
3.30 lb Liquid Malt Extract - Light3.3 lb Liquid Malt Extract - Light 35 4 34.1%
8 oz Lactose (Milk Sugar)8 oz Lactose (Milk Sugar) 41 1 5.2%
8 oz Flaked Oats8 oz Flaked Oats 33 2.2 5.2%
8.30 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
6 oz American - Roasted Barley6 oz Roasted Barley 33 300 3.9%
10 oz United Kingdom - Pale Chocolate10 oz Pale Chocolate 33 207 6.5%
6 oz American - Caramel / Crystal 60L6 oz Caramel / Crystal 60L 34 60 3.9%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Phoenix1 oz Phoenix Hops Leaf/Whole 10 Boil 60 min 15.93 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 15 min 4.35 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Whirlfloc Tablet Water Agt Mash 15 min.
8 oz Coffee Flavor Secondary 0 min.
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.02 Volumes
 
Target Water Profile
Salisbury MA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 2.68 g | 10.7 qt) 2.6 10.4  
Mash volume with grains (equipment estimates 2.68 g | 10.7 qt) 2.75 11  
Grain absorption losses (steeping) -0.23 -0.9  
Volume increase from sugar/extract (early additions) 0.63 2.5  
Pre boil volume (equipment estimates 3.08 g | 12.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 1.5 6  
Top off amount 4.5 18  
Going into fermentor 6 24  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 7.1 28.4
Equipment Profile Used: System Default
 
Notes

The day before transferring to secondary, add 8 oz of corse ground coffee beans to a large sanitized mason jar. Bring 1 cup of water to a boil and remove from heat. Allow to cool to 150 degrees and add to coffee grounds.

After 24 hours add coffee to secondary and transfer beer from primary container.

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  • Public: Yup, Shared
  • Last Updated: 2020-07-14 22:25 UTC
  • Snapshot Created: 2020-07-11 12:40 UTC
  • Link To Parent Recipe