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Porter's Coffee Stout

268.62 calories 31.21 g
Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.2 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Ben and Cameron
Calories: (Per )
Carbs: (Per )
Created Thursday July 18th 2019
1.080
1.025
7.2%
29.31
22.54
5.63
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pale 2-Row6 lb Pale 2-Row 37 1.8 40%
2 lb American - Rye2 lb Rye 38 3.5 13.3%
1 lb German - Chocolate Rye1 lb Chocolate Rye 31 240 6.7%
1 lb Briess - Cherry Wood Smoked Malt1 lb Cherry Wood Smoked Malt 37 5 6.7%
1 lb Briess - Barley, Flaked1 lb Barley, Flaked 32.2 1.4 6.7%
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 6.7%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 13.3%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late addition) 41 1 6.7%
15 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nelson Sauvin0.5 oz Nelson Sauvin Hops Pellet 12.5 Boil 60 min 21.51 50%
0.50 oz Nelson Sauvin0.5 oz Nelson Sauvin Hops Pellet 12.5 Boil 10 min 7.8 50%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4.4 gal Strike 160 °F 60 min
4 gal Fly Sparge 170 °F 30 min
Starting Mash Thickness: 1.75 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Whirlfloc Water Agt Boil 5 min.
70 g Coffee Flavor Secondary 2 days
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 133 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.4 oz       CO2 Level: 1.65 Volumes
 
Target Water Profile
Clover Hill, Frederick, MD tap - 5/16
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 8.66 34.6  
Strike water volume at mash thickness of 1.75 qt/lb 6.13 24.5  
Remaining sparge water volume 2.53 10.1  
Grain absorption losses -1.75 -7  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 6.66 26.6  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses -0.04 -0.2  
Amount going into fermentor 5.2 20.8  
Total: 8.66 34.6
 
Notes

The coffee used was from stone street roasters New York. It is the knee buckling espresso at a coarse grind. 2 days on the secondary.

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  • Last Updated: 2020-04-26 15:56 UTC