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Kona Coffee Porter

210 calories 18.1 g 12 oz
Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brett Gerry
Calories: 210 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created Sunday May 15th 2016
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 80%
1 lb American - Black Malt1 lb Black Malt 28 500 8%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 4%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 4%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 4%
12.50 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 19.17 50%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 5 min 3.44 50%
2 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 qt -- -- 152 °F 60 min
15 qt Sparge -- 169 °F --
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
14 oz Kona Coffee - Cracked Beans Flavor Boil 0 min.
Fermentis - Safale - American Ale Yeast US-05
1 Each
Attenuation (avg):
Optimum Temp:
54 - 77 °F
0.00 Yeast Pitch Rate and Starter Calculator
Target Water Profile
San Francisco, CA 2014 Water Report
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
11 4 12 9 17 45
Mash Chemistry and Brewing Water Calculator
"Kona Coffee Porter" Robust Porter beer recipe by Brett Gerry. All Grain, ABV 6.89%, IBU 22.61, SRM 46.54, Fermentables: (Maris Otter Pale, Black Malt, Caramel / Crystal 80L, Chocolate, Flaked Oats) Hops: (East Kent Goldings, Willamette) Other: (Kona Coffee - Cracked Beans)
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-05-15 17:23 UTC
Discussion about this recipe:
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depbrute 08/04/2018 at 05:29am
Question about the coffee bean addition; it says to use at boil with the time at 0. Do you add the coffee at the end of the boil and leave it in as its cooling?

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airbrett 08/07/2018 at 01:42am

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airbrett 08/07/2018 at 01:46am
debrute: Yes, I put the very coarsely ground (practically cracked) coffee beans in a grain bag and put them in right at the start of cooling. While using the wort chiller, I kept it in the center of the chiller. Before the end of cooling, I removed the bag of beans. The strategy for this was to a) Keep any chance of infection from the coffee beans from happening b) not adding them to boiling water, keeping the flavor profile intact and not having the coffee flavor overwhelm the brew.

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