Hot Cocoa Coffee Bean Porter w/ Whiskey - Beer Recipe - Brewer's Friend

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Hot Cocoa Coffee Bean Porter w/ Whiskey

229 calories 23.4 g 12 oz
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Beer Stats
Method: Partial Mash
Style: American Porter
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.15 gallons
Post Boil Size: 1.02 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 40% (brew house)
Calories: 229 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
Created: Saturday September 26th 2020
1.069
1.017
6.8%
38.6
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb US - Pale 2-Row1 lb Pale 2-Row 37 1.8 28.6%
0.25 lb Flaked Oats0.25 lb Flaked Oats 33 2.2 7.1%
1 lb Briess - Chocolate1 lb Chocolate 25 350 28.6%
0.25 lb Flaked Wheat0.25 lb Flaked Wheat 34 2 7.1%
1 lb Briess - LME Golden Light1 lb LME Golden Light 37.6 4 28.6%
3.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 60 min 38.63 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Coffee Beans Flavor Primary 2 days
0.50 oz Whiskey Flavor Primary 2 days
0.50 oz Cocoa powder Flavor Boil 5 min.
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
5 Grams
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
66 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 22 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.25 qt Mashing Strike 165 °F 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 2.75 g | 11 qt) 1.38 5.5  
Mash volume with grains (equipment estimates 2.75 g | 11 qt) 1.58 6.3  
Grain absorption losses (steeping) -0.31 -1.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 2.52 g | 10.1 qt) 1.15 4.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume (equipment estimates 1 g | 4 qt) 1.02 4.1  
Going into fermentor (equipment estimates 1.02 g | 4.1 qt) 1 4  
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: 1.38 5.5
Equipment Profile Used: System Default
 
Notes

The coffee beans should be split in half, not added whole. I only did 0.5 ounces because they were dark Sumatra beans and already STRONG. Amount may vary depending on what type of beans.

Also, the amount of whiskey is probably off. I used just enough for the beans to soak in it. I did not want a lot of whiskey added to the fermenter. The whiskey was only to sanitize the coffee and pull out some flavor.

This recipe turned out pretty awesome FYI. If you do NOT like a bit of a spicy flavor and aroma then don’t use Sumatra dark roast. I bet a light “unbold” roast would be good as well. And more cocoa come through.

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  • Last Updated: 2020-10-23 15:06 UTC