Coffee Porter - Beer Recipe - Brewer's Friend

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Coffee Porter

226 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 226 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Saturday July 16th 2016
1.069
1.012
7.4%
32.3
40.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25.25 lb American - Pale Ale25.25 lb Pale Ale 37 3.5 72.1%
2.50 lb Flaked Oats2.5 lb Flaked Oats 33 2.2 7.1%
2.50 lb American - Vienna2.5 lb Vienna 35 4 7.1%
20 oz American - Roasted Barley20 oz Roasted Barley 33 300 3.6%
16 oz American - Caramel / Crystal 80L16 oz Caramel / Crystal 80L 33 80 2.9%
16 oz Finland - Chocolate Malt16 oz Chocolate Malt 31 338 2.9%
16 oz United Kingdom - Pale Chocolate16 oz Pale Chocolate 33 207 2.9%
8 oz United Kingdom - Black Patent8 oz Black Patent 27 525 1.4%
560 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 60 min 24.12 33.3%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 30 min 5.56 33.3%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 10 min 2.62 33.3%
3 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:
66 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 350 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Decoction -- 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.61 gal (50.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.61 gal (2.45 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.74 gal (54.95 qt). Suggest reducing strike water volume to 9.2 gal (36.8 qt) and adding 1.74 gal (6.95 qt) sparge/top-off. 10.94 43.8  
Strike water volume at mash thickness of 1.25 qt/lb 10.94 43.8  
Mash volume with grains 13.74 55  
Grain absorption losses -4.38 -17.5  
Remaining sparge water volume (equipment estimates 6.3 g | 25.2 qt) 6.69 26.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.61 g | 50.5 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 17.63 70.5
Equipment Profile Used: System Default
 
Notes

Add 8 Oz of premium roasted whole Colombian coffee beans in a hop sack directly to the fermenter. Do your self a favor. Find a local place that roasts beans and buy direct from them. The difference is amazing. Both aroma and flavors. I let them soak for around 7 days. Ive gone longer but 7 seems to be the sweet spot. Thats it! Secondary if its what you do or Package how you like. I like mine with about 2.5 carb level. Let me know if you try it. Very delicious.

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  • Public: Yup, Shared
  • Last Updated: 2016-07-16 19:48 UTC