Coffee Vanilla Porter - Beer Recipe - Brewer's Friend

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Coffee Vanilla Porter

136 calories 16.8 g 330 ml
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Beer Stats
Method: Extract
Style: Robust Porter
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 136 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Friday September 17th 2021
1.044
1.015
3.7%
13.8
40.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.25 kg Simpsons - Black Malt0.25 kg Black Malt 34 700 2.4%
7 kg United Kingdom - Maris Otter Pale7 kg Maris Otter Pale 38 3.75 68.3%
0.50 kg United Kingdom - Chocolate0.5 kg Chocolate 34 425 4.9%
0.50 kg Briess - Rye Malt0.5 kg Rye Malt 36.8 3.7 4.9%
0.50 kg Crisp Malting - Crystal Dark - 77L0.5 kg Crystal Dark - 77L 33.1 77 4.9%
1 kg United Kingdom - Golden Naked Oats1 kg Golden Naked Oats 33 10 9.8%
0.50 kg German - Carafa III0.5 kg Carafa III 32 535 4.9%
10.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Charles Faram - Jester30 g Jester Hops Leaf/Whole 8 Boil 60 min 12.13 37.5%
50 g Charles Faram - Jester50 g Jester Hops Leaf/Whole 8 Boil at 100 °C 2 min 1.71 62.5%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
300 g lactose Water Agt Mash 0 min.
100 g Vanilla Bean Spice Mash 0 min.
10 g Cacao Nibs Water Agt Mash 0 min.
500 g coffee Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 192 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.1 L. Suggest reducing initial water volume to 45.4 L and adding 10.7 L sparge/top-off.  
Heat water added to kettle (equipment estimates 66.4 L) 65.3
Mash volume with grains (equipment estimates 66.4 L) 72
Grain absorption losses (steeping) -10.3
Pre boil volume (equipment estimates 56.1 L) 55
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume 50
Going into fermentor 50
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: 65.3  
Equipment Profile Used: System Default
 
Notes

Coffee
Cacao powder in the mash for extra chocolate / experiment
Vanilla paste
Lactose

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  • Last Updated: 2021-11-02 15:59 UTC