Pace and Victoria Coffee Porter v2 - Beer Recipe - Brewer's Friend

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Pace and Victoria Coffee Porter v2

222 calories 22.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 8 gallons (fermentor volume)
Pre Boil Size: 9.22 gallons
Post Boil Size: 8.22 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 222 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created: Sunday January 2nd 2022
1.067
1.016
6.7%
44.9
37.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15.50 lb Muntons - Maris Otter15.5 lb Maris Otter 38 2.3 73.8%
1.25 lb Muntons - Brown Malt1.25 lb Brown Malt 36 57 6%
1.25 lb American - Chocolate1.25 lb Chocolate 29 350 6%
1.25 lb Flaked Oats1.25 lb Flaked Oats 33 2.2 6%
1.25 lb American - Caramel / Crystal 60L1.25 lb Caramel / Crystal 60L 34 60 6%
8 oz United Kingdom - Black Patent8 oz Black Patent 27 525 2.4%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Newport1.25 oz Newport Hops Pellet 15.5 Boil 60 min 42.12 55.6%
1 oz Strisselspalt1 oz Strisselspalt Hops Pellet 3.5 Boil 10 min 2.76 44.4%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Irish Moss Fining Boil 10 min.
1 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
3 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 173 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 7.7 oz       Temp: 68 °F       CO2 Level: 2.5 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
10 gal Infusion 156 °F 152 °F 60 min
Mashout Temperature -- 168 °F --
8 gal Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.88 31.5  
Mash volume with grains 9.56 38.2  
Grain absorption losses -2.63 -10.5  
Remaining sparge water volume (equipment estimates 4.58 g | 18.3 qt) 4.22 16.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.58 g | 38.3 qt) 9.22 36.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 8 g | 32 qt) 8.22 32.9  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 8.22 g | 32.9 qt) 8 32  
Total: 12.1 48.4
Equipment Profile Used: System Default
 
Notes

Bloom 3 yeast packs in 375 mL water (boiled/chilled), and split into 5 and 3 gallon carboys


Ferment in 5 and 3 gallon carboys
When complete,
add cold brewed coffee (proportionally) to:
3 gallon carboy into bottling bucket with dissolved priming sugar
(less sugar than 7.7oz to account for 3/8 of volume)
5 gal sixtel (along with bourbon-soaked oak chips)

    carbonate later (co2 or nitro ... tbd)<br />


Bottle 3 gals into ~17 22oz bottles
Save sixtel for future dispensing

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  • Last Updated: 2022-01-02 14:10 UTC