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Espresso martini porter

Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 222 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)

Created: Wednesday May 7th 2025

Original Gravity:

1.067

Final Gravity:

1.017

ABV (standard):

6.5%

IBU (tinseth):

30.9

SRM (morey):

44.2

Mash pH

n/a

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 kg	Crisp Malting - Extra Pale Maris Otter4.5 kg Extra Pale Maris Otter	37.5	2	61.3%
450 g	United Kingdom - Crystal 45L450 g Crystal 45L	34	45	6.1%
250 g	United Kingdom - Black Patent250 g Black Patent	27	525	3.4%
340 g	Crisp Malting - Chocolate Malt340 g Chocolate Malt	32.66	450	4.6%
1 kg	Thomas Fawcett - Oat Malt1 kg Oat Malt	27.6	2	13.6%
0.30 kg	Dingemans - Special B0.3 kg Special B	33.1	125	4.1%
0.50 kg	Crisp Malting - Brown Malt0.5 kg Brown Malt	32.7	65	6.8%
7.34 kg / £ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
16 g	Eclispe16 g Eclispe Hops		Pellet	18.3	Boil at 100 °C	60 min	30.92	100%
16 g / £ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
16 g	Eclispe (Pellet) 16 g Eclispe (Pellet) Hops		30.92	100%
16 g / £ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Fly Sparge	--	68 °C	60 min
Starting Mash Thickness: 3.13 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
140 g	Coffee Beans		Flavor	Secondary	5 days
4 each	Vanilla Bean		Spice	Mash	7 days

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 132 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^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Did a secondary for a week with rum soaked oak cubes (100g) and Vanilla pods adding the coffee after 4 days. Definitely needed to age on oak for a longer time to get anything from them. Probably should have added more coffee beans or left them longer. Initial aroma was intense but has since faded. more like 2 or weeks vanilla and oak then coffee for a few days. still pretty tasty and fairly balanced.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-06-12 19:25 UTC

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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