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Coffee Porter

161 calories 13.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Brown Porter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 161 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created: Friday November 29th 2019
1.053
1.009
5.8%
18.4
26.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Canadian - Pale 2-Row3 kg Pale 2-Row 36 1.75 57.7%
1 kg Canadian - Munich Light1 kg Munich Light 34 10 19.2%
0.50 kg United Kingdom - Brown0.5 kg Brown 32 65 9.6%
0.50 kg American - Caramel / Crystal 60L0.5 kg Caramel / Crystal 60L 34 60 9.6%
0.20 kg United Kingdom - Chocolate0.2 kg Chocolate 34 425 3.8%
5.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 15 Boil 45 min 18.4 100%
10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 90 min.
2 g Calcium Chloride (anhydrous) Water Agt Mash 90 min.
3 g Chalk Water Agt Mash 90 min.
3 g Lactic acid Water Agt Mash 90 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 161.6 g       Temp: 20 °C       CO2 Level: 2.7 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
92.4 0 13 71.9 62.8 0.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 66 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 31.9 L) 30.1
Mash volume with grains (equipment estimates 35.3 L) 33.5
Grain absorption losses -5.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Volume into fermentor 20
Total: 30.1  
Equipment Profile Used: System Default
 
Notes

60g of German Chocolate Cake coffee beans (coarse grind) with 3 cups of water, cold brewed for 24hr in the fridge. Added after Krausen for 7 days.

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  • Public: Yup, Shared
  • Last Updated: 2019-12-16 23:29 UTC