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Madd Vanilla Coffee Porter

222.81 calories 23.89 g 12 oz
Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Sunday February 26th 2017
1.067
1.018
6.41%
50.13
30.97
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Briess - Brewers Malt 2-Row11 lb Brewers Malt 2-Row 37 1.8 83%
1.50 lb American - Caramel / Crystal 60L1.5 lb Caramel / Crystal 60L 34 60 11.3%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 3.8%
0.25 lb United Kingdom - Black Patent0.25 lb Black Patent 27 525 1.9%
13.25 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 60 min 48.7 50%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 2 min 1.43 50%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4.5 gal Batch Sparge 152 °F 60 min
4.75 gal Strike 152 °F 60 min
Starting Mash Thickness: 1.4 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum Water Agt Mash 0 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 232 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
1.2 tsp gypsum in mash water, 1/2 tsp gypsum in sparge water
Mash Chemistry and Brewing Water Calculator
 
Notes

Collect 8 Gal Filtered H2O, Heat Strike H2O to 169F, Add Grains to H2O, Mash grains at 152F 4.5 Gal H2O Strike 164F, Temp/Stir every 20 min, Batch Sparge 4.75 Gal at 170F, 15 min sparge, Recirc 2 Quarts, 6 G into Brewpot , Sparge rate finish 15-30 min
3 drops Fermcap-S, Bring to Boil, boil 60 min
60 Min Chinook
10 Min Yeast Nut
5 Min Whirlfloc
2 Min Willamete
Flameout 10 Min, then chill to 80F
Ferment 68 - between 59-71.6F
Primary 2 weeks,
Secondary 4 weeks,

vanilla beans cut lengthwise, then into 1 inch pieces and soaked x1 week in 5oz Capt. Morgan Spiced Rum.

10 oz cold brew coffee, made with 6oz course ground light roast coffee, 16oz water in French press x24 hours in refrigerator.

bottle 4 weeks
1 oz = 28.34 g

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-03-14 18:08 UTC
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