coffee rye porter 11-18-21 - Beer Recipe - Brewer's Friend

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coffee rye porter 11-18-21

180 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 7.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Post Boil Size: 7.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 180 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Friday September 3rd 2021
1.055
1.011
5.9%
20.4
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb US - Pale 2-Row10 lb Pale 2-Row 37 1.8 58.8%
5.20 lb German - Chocolate Rye5.2 lb Chocolate Rye 31 240 30.6%
1.20 lb United Kingdom - Coffee Malt1.2 lb Coffee Malt 36 150 7.1%
0.60 lb Rolled Oats0.6 lb Rolled Oats 33 2.2 3.5%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Cascade1.25 oz Cascade Hops Leaf/Whole 7 Boil 60 min 20.35 100%
1.25 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 135 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.38 25.5  
Mash volume with grains 7.74 30.9  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume (equipment estimates 5.05 g | 20.2 qt) 4.5 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.05 g | 36.2 qt) 8.5 34  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 7.5 30  
Going into fermentor 7.5 30  
Total: 10.88 43.5
Equipment Profile Used: System Default
 
Notes

Brewed on 18 Nov. 21
OG 1.06

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  • Last Updated: 2021-11-18 19:36 UTC