Brewer's Friend

Print

Espresso martini porter

222 calories 23.1 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 222 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Wednesday May 7th 2025
Similar Recipes

Wholly Smoked Porter

by Hawkbox

OG: 1.075 FG: 1.019 ABV: 7.3% IBU: 37

1.067
1.017
6.5%
30.9
44.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Crisp Malting - Extra Pale Maris Otter4.5 kg Extra Pale Maris Otter 37.5 2 61.3%
450 g United Kingdom - Crystal 45L450 g Crystal 45L 34 45 6.1%
250 g United Kingdom - Black Patent250 g Black Patent 27 525 3.4%
340 g Crisp Malting - Chocolate Malt340 g Chocolate Malt 32.66 450 4.6%
1 kg Thomas Fawcett - Oat Malt1 kg Oat Malt 27.6 2 13.6%
0.30 kg Dingemans - Special B0.3 kg Special B 33.1 125 4.1%
0.50 kg Crisp Malting - Brown Malt0.5 kg Brown Malt 32.7 65 6.8%
7.34 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Eclispe16 g Eclispe Hops Pellet 18.3 Boil at 100 °C 60 min 30.92 100%
16 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
140 g Coffee Beans Flavor Secondary 5 days
4 each Vanilla Bean Spice Mash 7 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 132 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Fly Sparge -- 68 °C 60 min
Starting Mash Thickness: 3.13 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 23
Mash volume with grains 27.8
Grain absorption losses -7.3
Remaining sparge water volume (equipment estimates 14 L) 13.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23
Going into fermentor 23
Total: 36.2  
Equipment Profile Used: System Default
 
Notes

Did a secondary for a week with rum soaked oak cubes (100g) and Vanilla pods adding the coffee after 4 days. Definitely needed to age on oak for a longer time to get anything from them. Probably should have added more coffee beans or left them longer. Initial aroma was intense but has since faded. more like 2 or weeks vanilla and oak then coffee for a few days. still pretty tasty and fairly balanced.

Last Updated and Sharing
 
284
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-06-12 19:25 UTC