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American Coffee Porter

212 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 80 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 2.2 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Wolfbrew
Calories: 212 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Thursday August 29th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.25 lb United Kingdom - Maris Otter Pale4.25 lb Maris Otter Pale 38 3.75 72.3%
8 oz American - Caramel / Crystal 40L8 oz Caramel / Crystal 40L 34 40 8.5%
8 oz American - Munich - Light 10L8 oz Munich - Light 10L 33 10 8.5%
6 oz American - Chocolate6 oz Chocolate 29 350 6.4%
4 oz United Kingdom - Coffee Malt4 oz Coffee Malt 36 195 4.3%
4.25 lb United Kingdom - Maris Otter Pale4.25 lb Maris Otter Pale 38 3.75 42%
162 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 5 Boil 60 min 29.54 37.5%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 10 min 7.14 25%
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 5 Boil 0 min 37.5%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 0 min.
8 oz Cold brew Espresso Flavor Bottling 0 min.
1 each Whirlfloc Water Agt Boil 0 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 74 B cells required
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 74 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey       Amount: 2.6 oz       Temp: 65 °F       CO2 Level: 2.35 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 gal Infusion -- 154 °F 60 min
1.5 gal Sparge -- 170 °F 10 min
2 gal Infusion -- 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.8 15.2  
Mash volume with grains (equipment estimates 4.31 g | 17.2 qt) 4.61 18.4  
Grain absorption losses -1.27 -5.1  
Remaining sparge water volume (equipment estimates 1.99 g | 8 qt) 1.22 4.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.28 g | 17.1 qt) 3.5 14  
Boil off losses -2 -8  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 2.2 8.8  
Top off amount 0.3 1.2  
Going into fermentor 2.5 10  
Total: 5.02 20.1
Equipment Profile Used: System Default
 
Notes

2 week primary
1 week secondary
4 week bottle condition - Note add Espresso

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  • Last Updated: 2020-03-09 09:11 UTC