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pbcoffee porter

193 calories 21 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 193 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Wednesday November 5th 2014
1.058
1.016
5.5%
47.6
40.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 76.9%
0.50 lb United Kingdom - Coffee Malt0.5 lb Coffee Malt 36 150 7.7%
0.50 lb United Kingdom - Roasted Barley0.5 lb Roasted Barley 29 550 7.7%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 3.8%
0.25 lb American - Black Malt0.25 lb Black Malt - (late boil kettle addition) 28 500 3.8%
6.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 14 Boil 60 min 47.59 100%
0.50 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
63 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 122 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
35 10 10 13 36 97
3g calcium chrloride mash

1ML sparge water acid; 2g cal. chrl.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 gal strike at 170--4.25g;1-part sparge: 2.75g sparge @ 170. Infusion -- 156 °F 60 min
1.9 gal 2x Sparge -- 168 °F 15 min
1.9 gal Sparge -- 168 °F 15 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 2.16 8.6  
Mash volume with grains 2.68 10.7  
Grain absorption losses -0.81 -3.3  
Remaining sparge water volume (equipment estimates 3.42 g | 13.7 qt) 2.9 11.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.52 g | 18.1 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 5.06 20.3
Equipment Profile Used: System Default
 
Notes

-Alt yeast: 2 packs S-05; rehydrate at start of boil.

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  • Last Updated: 2019-03-25 11:36 UTC