Coffee Porter Beer Recipe | All Grain American Porter by Rob2010SS | Brewer's Friend
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Coffee Porter

219 calories 23 g 12 oz
Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 43 gallons (ending kettle volume)
Pre Boil Size: 45.5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 80% (ending kettle)
Hop Utilization: 97%
Calories: 219 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created: Friday October 21st 2022
1.066
1.017
6.4%
30.6
37.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
74.60 lb American - Pale Ale74.6 lb Pale Ale 37 3.5 75.9%
8.20 lb Caramel / Crystal 60L8.2 lb Caramel / Crystal 60L 34 60 8.3%
5 lb Crisp Malting - Pale Chocolate5 lb Pale Chocolate 32.7 220 5.1%
5 lb American - Chocolate5 lb Chocolate 29 350 5.1%
3.30 lb United Kingdom - Brown3.3 lb Brown 32 65 3.4%
2.20 lb German - Carafa II2.2 lb Carafa II 32 425 2.2%
98.30 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 oz Cluster9 oz Cluster Hops Pellet 7.3 Boil 60 min 25.3 69.2%
4 oz Willamette4 oz Willamette Hops Pellet 5.7 Boil 20 min 5.32 30.8%
13 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
33.5 gal Infusion 169 °F 156 °F 60 min
Starting Mash Thickness: 1.36 qt/lb
Starting Grain Temp: 68 °F
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
12 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 1970 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.75 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
112 8 51 45 25 397
Mash Chemistry and Brewing Water Calculator
 
Notes

Really happy with the flavor profile on this one. Prior to the coffee addition, there was a decent amount of roast flavor but not overpowering. If you spent some time with it and analyzed the aroma, you could get toffee and chocolate for sure, some caramel, while still having the roast on the background as a supporting flavor. The coffee added a really nice character to this. However, we did 2lbs of coffee with 25% crushed (not ground) and the rest whole. Next time would do all whole or drop the amount down to 1.5lbs while keeping the same ratio (crushed to whole).

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2023-02-06 19:40 UTC
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