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Straight Outta Compton

197 calories 19 carbs
Beer Stats
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: 197 calories (Per 355mL)
Carbs: 19 g (Per 355mL)
Created Sunday August 16th 2015
1.060
1.013
6.17%
42.43
50
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
1400 g Dry Malt Extract - Amber1400 g Dry Malt Extract - Amber 42 10 59.6%
100 g Molasses100 g Molasses 36 80 4.3%
1.5 kg Total      
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%
 
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%
 
Other Ingredients
Amount Name 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
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
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
 
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  • Public: Yup, Shared
  • Last Updated: 2015-11-03 21:05 UTC
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