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"Kaffi" Coffee London Porter

162 calories 16 g 330 ml
Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Petter
Calories: 162 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created Sunday September 8th 2019
1.053
1.012
5.35%
29.31
29.19
5.34
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 73.8%
0.70 kg United Kingdom - Brown0.7 kg Brown 32 65 11.5%
0.70 kg United Kingdom - Crystal 90L0.7 kg Crystal 90L 33 90 11.5%
0.20 kg United Kingdom - Chocolate0.2 kg Chocolate 34 425 3.3%
6.1 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g East Kent Goldings45 g East Kent Goldings Hops Pellet 5 Boil 60 min 26.73 78.9%
12 g East Kent Goldings12 g East Kent Goldings Hops Pellet 5 Boil 10 min 2.58 21.1%
57 g / 0.00 €
 
Mash Guidelines
Amount Description Type Temp Time
15 L Steeping 65 °C 60 min
Steeping 75 °C 10 min
17 L Sparge 80 °C --
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
250 g Coffe (coarse grind) Water Agt Secondary 3 days
 
Yeast
The Yeast Bay - Sigmund
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
21 - 38 °C
Starter:
No
Fermentation Temp:
35 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 105 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 136.6 g       CO2 Level: 2.3 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
Author: Petter, Method: All Grain, Style: Brown Porter, ABV 5.35%, IBU 29.31, SRM 29.19, Fermentables: (Maris Otter Pale, Brown, Crystal 90L, Chocolate) Hops: (East Kent Goldings) Other: (Coffe (coarse grind))
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-23 08:17 UTC
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