Espresso Porter - Beer Recipe - Brewer's Friend

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Espresso Porter

215 calories 21.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 16.1 liters
Post Boil Size: 12.1 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 60% (brew house)
Source: AT
Rating:
2.00 (1 Review)

Hop Utilization: 99%
Calories: 215 calories (Per 330ml)
Carbs: 21.2 g (Per 330ml)
Created: Sunday September 23rd 2018
1.070
1.016
7.0%
24.3
31.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Pale 2-Row4 kg Pale 2-Row 38 2.5 88.9%
0.20 kg Flaked Oats0.2 kg Flaked Oats 33 2.2 4.4%
0.10 kg United Kingdom - Chocolate0.1 kg Chocolate 34 425 2.2%
0.10 kg United Kingdom - Coffee Malt0.1 kg Coffee Malt 36 150 2.2%
0.10 kg United Kingdom - Roasted Barley0.1 kg Roasted Barley 29 550 2.2%
4.50 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Tettnang t9030 g Tettnang t90 Hops Pellet 3.3 Boil 60 min 17.21 54.5%
25 g Tettnang t9025 g Tettnang t90 Hops Pellet 3.3 Boil 15 min 7.12 45.5%
55 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
40 ml espresso coffee Flavor Primary --
20 g Coaco powder Flavor Secondary --
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 205 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 10       CO2 Level: 3.72 g/l
 
Target Water Profile
Atherstone, Warks, UK Tap Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
51 18 34 60 94 112.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.5 L Infusion -- 66 °C 75 min
5.3 L Sparge -- 78 °C 20 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 15.8
Mash volume with grains 18.7
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 7.6 L) 5.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18 L) 16.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 12 L) 12.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 12.1 L) 12
Total: 21.5  
Equipment Profile Used: System Default
 
Notes

Recipe is work in progress.

Oats and Roasted Barley go in 15 min before the end of the boil.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-09-02 18:49 UTC