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Coffee porter 2

Method: Extract
Style: American Porter
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.116 (recipe based estimate)
Post Boil Gravity: 1.232 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 194 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)

Created: Saturday July 11th 2020

Original Gravity:

1.058

Final Gravity:

1.018

ABV (standard):

5.3%

IBU (tinseth):

20.3

SRM (morey):

21.6

Mash pH

n/a

Cost $

n/a

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Brew Log History

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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	Dry Malt Extract - Light4 lb Dry Malt Extract - Light	42	4	41.3%
3.30 lb	Liquid Malt Extract - Light3.3 lb Liquid Malt Extract - Light	35	4	34.1%
8 oz	Lactose (Milk Sugar)8 oz Lactose (Milk Sugar)	41	1	5.2%
8 oz	Flaked Oats8 oz Flaked Oats	33	2.2	5.2%
8.30 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
6 oz	American - Roasted Barley6 oz Roasted Barley	33	300	3.9%
10 oz	United Kingdom - Pale Chocolate10 oz Pale Chocolate	33	207	6.5%
6 oz	American - Caramel / Crystal 60L6 oz Caramel / Crystal 60L	34	60	3.9%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Phoenix1 oz Phoenix Hops	Leaf/Whole	10	Boil	60 min	15.93	50%
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Pellet	5	Boil	15 min	4.35	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Phoenix (Leaf/Whole)	15.93	50%
1 oz	East Kent Goldings (Pellet)	4.35	50%
2 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tbsp	Whirlfloc Tablet		Water Agt	Mash	15 min.
8 oz	Coffee		Flavor	Secondary	0 min.

Yeast

Wyeast - British Ale 1098

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Med-High
Optimum Temp:	64 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 113 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 1.02 Volumes

Target Water Profile

Salisbury MA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0

Notes

The day before transferring to secondary, add 8 oz of corse ground coffee beans to a large sanitized mason jar. Bring 1 cup of water to a boil and remove from heat. Allow to cool to 150 degrees and add to coffee grounds.

After 24 hours add coffee to secondary and transfer beer from primary container.

Last Updated and Sharing

215

Views

Brews

Public: Yup, Shared
Last Updated: 2020-07-14 22:25 UTC
Snapshot Created: 2020-07-11 12:40 UTC
Link To Parent Recipe

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Coffee porter 2

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