Porter's Coffee Stout - Beer Recipe - Brewer's Friend

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Porter's Coffee Stout

380 calories 45.9 g 12 oz
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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: 1.083 (recipe based estimate)
Post Boil Gravity: 1.112 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Ben and Cameron
Calories: 380 calories (Per 12oz)
Carbs: 45.9 g (Per 12oz)
Created: Thursday July 18th 2019
1.112
1.038
9.8%
23.2
23.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb US - Pale 2-Row6 lb Pale 2-Row 37 1.8 28.6%
2 lb American - Rye2 lb Rye 38 3.5 9.5%
1 lb German - Chocolate Rye1 lb Chocolate Rye 31 240 4.8%
1 lb Briess - Cherry Wood Smoked Malt1 lb Cherry Wood Smoked Malt 37 5 4.8%
1 lb Briess - Barley, Flaked1 lb Barley, Flaked 32.2 1.4 4.8%
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 4.8%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 9.5%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.8%
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 28.6%
21 lbs / $ 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 17.05 50%
0.50 oz Nelson Sauvin0.5 oz Nelson Sauvin Hops Pellet 12.5 Boil 10 min 6.18 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Whirlfloc Water Agt Boil 5 min.
70 g Coffee Flavor Secondary 2 days
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 182 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.4 oz       Temp: 68 °F       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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.4 gal Strike 174 °F 160 °F 60 min
4 gal Fly Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 40 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 8.75 35  
Mash volume with grains 10.35 41.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 0.66 g | 2.6 qt) 1 4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.66 g | 26.6 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.2 g | 20.8 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5.2 20.8  
Total: 9.75 39
Equipment Profile Used: System Default
 
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: 2022-04-30 21:13 UTC