Coffee Porter - Beer Recipe - Brewer's Friend

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Coffee Porter

171 calories 15.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 18.9 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Johnny
Calories: 171 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Monday May 3rd 2021
1.056
1.011
5.9%
88.5
34.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg US - Pale 2-Row3 kg Pale 2-Row 37 1.8 62.2%
0.50 kg Munich Dark 20L0.5 kg Munich Dark 20L 34 20 10.4%
0.25 kg Briess - Black Barley0.25 kg Black Barley 25 550 5.2%
0.13 kg American - Chocolate0.125 kg Chocolate 29 350 2.6%
0.60 kg American - Caramel / Crystal 40L0.6 kg Caramel / Crystal 40L 34 40 12.4%
0.35 kg Flaked Oats0.35 kg Flaked Oats 33 2.2 7.3%
4.83 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g CTZ21 g CTZ Hops Pellet 15.5 Boil 60 min 47.76 27.3%
56 g Centennial56 g Centennial Hops Pellet 10 Aroma 15 min 40.78 72.7%
77 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18.9 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 130 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
2 Tbsp Ph Stabilizer Added to Mash
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26.5 L Temperature -- 68 °C 60 min
Fly Sparge -- 77 °C --
Starting Mash Thickness: 2.3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.3 L/kg 11.1
Mash volume with grains 14.3
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 19.6 L) 21.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25 L) 26.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 18.9
Going into fermentor 18.9
Total: 32.2  
Equipment Profile Used: System Default
 
Notes

Add 250ml of cold espresso coffee to keg prior to racking. Let rest for 4 days prior to serving.
5 May 21 - OG 1.066
12/11/2021. OG 1.068
4 Nov 22; Changed 2 row from 4kg to 3 kg, chocolate malt from .25 to .125, changed crystal from .5 to .6
4 Nov: OG: 1.050. FG 1.012. Abv. 5.25%

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  • Last Updated: 2023-11-25 20:04 UTC