Coffee porter 2 - Beer Recipe - Brewer's Friend

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Coffee porter 2

187 calories 21.5 g 12 oz
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Beer Stats
Method: Extract
Style: American Porter
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.113 (recipe based estimate)
Post Boil Gravity: 1.225 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 187 calories (Per 12oz)
Carbs: 21.5 g (Per 12oz)
Created: Sunday June 28th 2020
1.056
1.017
5.1%
22.1
22.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Dry Malt Extract - Light4 lb Dry Malt Extract - Light 42 4 43%
3.30 lb Liquid Malt Extract - Light3.3 lb Liquid Malt Extract - Light 35 4 35.5%
8 oz Lactose (Milk Sugar)8 oz Lactose (Milk Sugar) 41 1 5.4%
7.80 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
4 oz American - Roasted Barley4 oz Roasted Barley 33 300 2.7%
2 oz American - Black Barley2 oz Black Barley 27 530 1.3%
8 oz United Kingdom - Golden Naked Oats8 oz Golden Naked Oats 33 10 5.4%
10 oz United Kingdom - Pale Chocolate10 oz Pale Chocolate 33 207 6.7%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 15 min 4.03 33.3%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 60 min 18.03 66.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Whirlfloc Tablet Water Agt Mash 15 min.
8 oz Coffee Flavor Secondary 0 min.
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.02 Volumes
 
Target Water Profile
Salisbury MA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 2.67 g | 10.7 qt) 2.56 10.2  
Mash volume with grains (equipment estimates 2.67 g | 10.7 qt) 2.68 10.7  
Grain absorption losses (steeping) -0.19 -0.8  
Volume increase from sugar/extract (early additions) 0.63 2.5  
Pre boil volume (equipment estimates 3.11 g | 12.5 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 1.5 6  
Top off amount 4.5 18  
Going into fermentor 6 24  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 7.06 28.2
Equipment Profile Used: System Default
 
Notes

The day before transferring to secondary, add 8 oz of corse ground coffee beans to a large sanitized mason jar. Bring 1 cup of water to a boil and remove from heat. Allow to cool to 150 degrees and add to coffee grounds.

After 24 hours add coffee to secondary and transfer beer from primary container.

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  • Last Updated: 2020-06-30 21:48 UTC