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Chocolate/Vanilla Coffee Porter

198 calories 19.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.79 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Michael Furman
Calories: 198 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Sunday April 12th 2026
1.060
1.014
6.1%
57.5
34.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - Brewers Malt 2-Row10 lb Brewers Malt 2-Row 37 1.8 76.9%
12 oz Bairds - Chocolate Malt12 oz Chocolate Malt 31 500 5.8%
8 oz Briess - Caramel Malt - 120L8 oz Caramel Malt - 120L 34.5 120 3.8%
8 oz Great Western - White Wheat8 oz White Wheat 37 3.5 3.8%
1 lb Valley Malt - chit malt1 lb chit malt 33 1.4 7.7%
4 oz Briess - Roasted Barley4 oz Roasted Barley 33.1 300 1.9%
208 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Bravo1 oz Bravo Hops Pellet 15.5 Boil at 216 °F 40 min 45.63 33.3%
1 oz Northern Brewer - German Tettnang1 oz German Tettnang Hops Pellet 3.5 Boil 5 min 2.34 33.3%
1 oz Barth-Haas - Sabro1 oz Sabro Hops Pellet 14 Whirlpool 10 min 9.53 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g CaCl2 Water Agt Mash 0 min.
1 g Gypsum Water Agt Mash 0 min.
1 lb Lactose Flavor Boil 10 min.
6 oz cocoa nibs Flavor Secondary 1 days
2 each Vanilla Bean Spice Secondary 1 days
8 oz coffee Flavor Secondary 1 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Strike 134 °F 131 °F 10 min
CONVERSION Steeping 131 °F 150 °F 45 min
BODY Temperature 150 °F 158 °F 15 min
MASH-OUT Sparge 158 °F 170 °F 10 min
3 gal Sparge Sparge 170 °F 170 °F 10 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.69 22.8  
Mash volume with grains 6.73 26.9  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 3.3 g | 13.2 qt) 2.69 10.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.54 g | 22.2 qt) 5.79 23.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.75 g | 23 qt) 5.5 22  
Total: 8.38 33.5
Equipment Profile Used: System Default
"Chocolate/Vanilla Coffee Porter" Robust Porter beer recipe by Michael Furman. All Grain, ABV 6.06%, IBU 57.5, SRM 34.3, Fermentables: (Brewers Malt 2-Row, Chocolate Malt, Caramel Malt - 120L, White Wheat, chit malt, Roasted Barley) Hops: (Bravo, German Tettnang, Sabro) Other: (CaCl2, Gypsum, Lactose, cocoa nibs, Vanilla Bean, coffee)
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  • Last Updated: 2026-06-10 17:49 UTC