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Highlander Chocolate Coffee Porter

189.33 calories 20.84 g 12 oz
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Beer Stats
Method: Extract
Style: Robust Porter
Boil Time: 60 min
Batch Size: 22 gallons (fermentor volume)
Pre Boil Size: 22 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 25% (steeping grains only)
Source: Guy L. Mouras
Rating:
51

Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Monday April 30th 2012
1.057
1.016
5.41%
19.33
39
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
26 lb Dry Malt Extract - Pilsen26 lb Dry Malt Extract - Pilsen 42 2 62.7%
24 oz Molasses24 oz Molasses - (late addition) 36 80 3.6%
27.5 lb / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
4 lb American - Caramel / Crystal 120L4 lb Caramel / Crystal 120L 33 120 9.6%
4 lb American - Chocolate4 lb Chocolate 29 350 9.6%
1 lb American - Black Malt1 lb Black Malt 28 500 2.4%
1 lb American - Smoked Malt1 lb Smoked Malt 37 5 2.4%
4 lb German - Carapils4 lb Carapils 35 1.3 9.6%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Columbus1.5 oz Columbus Hops Leaf/Whole 15 Boil 60 min 16.93 60%
1 oz Palisade1 oz Palisade Hops Pellet 8 Aroma 10 min 2.4 40%
2.5 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Hersheys Cocoa Powder Spice Mash 1 hr.
8 oz Hersheys Cocoa Powder Spice Boil 10 min.
2 each WhirlFloc Tablet Fining Boil 10 min.
10 oz Ground Mexican Espresso Coffee Spice Boil 10 min.
1 each Vanilla Bean/Bourbon Spice Primary --
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: None/Forced Carbonation      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
75% R/O Filtered Water
25% Well Water
 
Notes

Standard boil profile. Whirlfloc, yeast nutrient, aroma hops, and 2nd chocolate additions @ 10 minutes. S.G. reading and volume/S.G. adjustment to approx. 22 gallons just before flame out.

Add coffee in seeping bag @ flame out and seep to taste. Whirlpool chill to 160 degrees and allow to settle for 30 minutes. Transfer to fermenter, simultaneously chilling to 70 degrees and aerating with pure oxygen. Pitch a slurry of (5) 11 g packets of properly hydrated yeast @ 70 degrees and install airlock. Wait 3-4 hours, apply a 120 second, pure oxygen aeration, then close butterfly valve, remove aeration assembly, and cap. Maintain fermentation temperature at 68-70 degrees through primary fermentation. Chop vanilla bean into small pieces and soak in bourbon during primary fermentation. When primary fermentation is mostly complete, drop trub and add entire bourbon/vanilla liqueur mixture to fermenter. Allow fermentation to proceed until complete, sampling and adjusting vanilla and coffee levels to taste as necessary. Drop ambient temperature to lagering temperature if possible and hold until beer clears. Rack and carbonate. Age to taste.

Results: A wonderfully smooth porter with delicious coffee/chocolate flavor, and a great aroma. Best served well aged at cellar temperature.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2017-12-18 03:57 UTC
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bigjohn68 12/18/2017 at 03:57am
5 of 5




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