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Straight Outta Compton

Method: Extract
Style: Robust Porter
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 10 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Chris Parsons
Calories: 184 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)

Created: Sunday August 16th 2015

Original Gravity:

1.060

Final Gravity:

1.013

ABV (standard):

6.2%

IBU (tinseth):

42.4

SRM (morey):

50.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1,400 g	Dry Malt Extract - Amber1400 g Dry Malt Extract - Amber	42	10	59.6%
100 g	Molasses100 g Molasses	36	80	4.3%
1,500 g / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
300 g	United Kingdom - Crystal 15L300 g Crystal 15L	34	15	12.8%
150 g	United Kingdom - Chocolate150 g Chocolate	34	425	6.4%
220 g	United Kingdom - Black Patent220 g Black Patent	27	525	9.4%
60 g	American - Caramel / Crystal 10L60 g Caramel / Crystal 10L	35	10	2.6%
120 g	Flaked Oats120 g Flaked Oats	33	2.2	5.1%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Northern Brewer15 g Northern Brewer Hops	Leaf/Whole	10.1	Boil	45 min	29.31	42.9%
20 g	U.K. Kent Golding20 g U.K. Kent Golding Hops	Pellet	5.7	Boil	15 min	13.11	57.1%
35 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
15 g	Northern Brewer (Leaf/Whole) 15 g Northern Brewer (Leaf/Whole) Hops	29.31	42.9%
20 g	U.K. Kent Golding (Pellet) 20 g U.K. Kent Golding (Pellet) Hops	13.11	57.1%
35 g / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
200 g	Toasted Coconut		Flavor	Primary	--
50 g	Freeze dried coffee		Flavor	Primary	--

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (custom):	78.3%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 74 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Amsterdam, Netherlands (2014 average)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
46	8	60	73	24	183

Notes

Steep grains in 9L of water at 68ºc for 45 minutes. Rinse grains and remove.

Make up water to 10L plus the dry malt extracts and bring to a boil.

While boiling, add the hops per the hopping schedule.

Add Irish moss after 45 minutes of boiling.

Cool the wort to 24ºc. Add to primary fermenter and top off with cold water to make 10L

Pitch yeast and aerate well. Add toasted coconut and coffee (straight from oven into fermenter). Ferment in primary for 5 days.

Rack to bottling bucket and add almond extract and priming mixture. Bottle and condition in bottle for at least two weeks.

Brew report:: FG was 1.013sg. Yeast attenuation was adjusted to match.

Last Updated and Sharing

1,237

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Brews

Public: Yup, Shared
Last Updated: 2015-11-03 21:05 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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