Coffee Porter - Beer Recipe - Brewer's Friend

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Coffee Porter

210 calories 23.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 210 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Saturday January 30th 2021
1.063
1.018
5.9%
34.0
38.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb US - Pale 2-Row6.5 lb Pale 2-Row 37 1.8 86.7%
0.25 lb German - Carafa III0.25 lb Carafa III 32 535 3.3%
0.25 lb United Kingdom - Roasted Barley0.25 lb Roasted Barley 29 550 3.3%
0.25 lb American - Dark Chocolate0.25 lb Dark Chocolate 29 420 3.3%
0.25 lb German - Chocolate Rye0.25 lb Chocolate Rye 31 240 3.3%
7.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Magnum0.25 oz Magnum Hops Pellet 15 Boil 60 min 24.32 50%
0.25 oz Northern Brewer0.25 oz Northern Brewer Hops Pellet 7.8 Boil 30 min 9.72 50%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Coffee Beans Flavor Secondary 0 min.
1 oz Coffee Beans Water Agt Whirlpool 30 min.
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 61 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Rochester, NY Lake Ontario (Used averages)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.81 11.3  
Mash volume with grains 3.41 13.7  
Grain absorption losses -0.94 -3.8  
Remaining sparge water volume (equipment estimates 2.89 g | 11.6 qt) 2.38 9.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.52 g | 18.1 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 5.19 20.8
Equipment Profile Used: System Default
 
Notes

Add a bag of coffee beans to the whirlpool stage right after the boil. Add the beans just barely after water starts to cool down- right at 205 degrees. Keep in water for 30 minutes.

Adding coffee to secondary- taste first.

I assume that adding it in cold secondary will taste different than having the coffee steep in hot water- which essentially brews it. Unless it is super strong to begin with, still add a bit.

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  • Last Updated: 2021-02-03 18:40 UTC