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Porter Coffee Vainilla

167 calories 14.8 g 330 ml
Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 20 liters
Post Boil Size: 15 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Andres Castaño
Calories: 167 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created Thursday October 22nd 2020
1.055
1.010
5.9%
21.9
29.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg American - Pale Ale3 kg Pale Ale 37 3.5 57.7%
800 g Bestmalz - BEST Melanoidin800 g BEST Melanoidin 34.5 27 15.4%
400 g Bestmalz - BEST Munich Dark 400 g BEST Munich Dark 36.23 11 7.7%
300 g Bestmalz - BEST Caramel Aromatic300 g BEST Caramel Aromatic 34.5 19 5.8%
300 g Bestmalz - BEST Caramel Amber300 g BEST Caramel Amber 34 25 5.8%
400 g Bestmalz - BEST Chocolate400 g BEST Chocolate 34.5 337.82 7.7%
5,200 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Willamette25 g Willamette Hops Pellet 4.5 Boil 0 min 50%
25 g Perle25 g Perle Hops Pellet 8.2 Boil 40 min 21.88 50%
50 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
20 L Infusion 67 °C 60 min
12 L Fly Sparge 75 °C 30 min
Starting Mash Thickness: 4 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
220 ml Vanilla Bean Spice Bottling 15 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
11 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

Maceración en frio: 300 ml de agua
Maceración Inicial: 1 Ltr de agua x 3 de malta: Total 5,7x3= 17 Ltrs
Aspersión: 15 a 20 Lts
PH Objetivo: 5,5
30 min. de maceración: Comprobar el PH=5,5
PH de ebullición: 5,3
Ph terminado enfriamiento: 5,1
Añadir el liquido extraido de la maceración en frio 15 min. antes de la finalidad del hervor
Adición dextrosa o azúcar de maíz: 118,5 grs según calculadora de Brewers Friends (calcular nuevamente la Temp. antes de embotellar)
En la adición de dextrosa remover suavemente de tal forma que a la cerveza no le entre oxigeno
Carbonatación natural: 5-6 semanas a temperatura ambiente

Densidad inicial: 1040

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-03-15 16:27 UTC
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