Coffee Porter - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Coffee Porter

185 calories 19.2 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 72% (brew house)
Source: GRIST
Calories: 185 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Friday May 13th 2022
Similar Recipes

Other Peoples Porter

OG: 1.059 FG: 1.014 ABV: 5.9% IBU: 37

Brewing Classic Styles Brown Porter

OG: 1.052 FG: 1.012 ABV: 5.2% IBU: 33

1.056
1.014
5.5%
38.3
30.5
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - American - Brewers Malt 2-Row10 lb American - Brewers Malt 2-Row 37 1.8 85.1%
12 oz American - Caramel / Crystal 60L12 oz Caramel / Crystal 60L 34 60 6.4%
8 oz Finland - Chocolate Malt8 oz Chocolate Malt 31 338 4.3%
8 oz Weyermann - Roasted Barley8 oz Roasted Barley 29.9 432 4.3%
188 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 27.36 50%
1 oz Yakima Chief Hops - Cascade1 oz Cascade Hops Pellet 6.3 Boil 15 min 10.97 50%
2 oz / $ 0.00
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Arlington, VA, USA
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
Batch Sparge 155 °F -- --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.14 20.6  
Mash volume with grains 6.08 24.3  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 3.65 g | 14.6 qt) 4.08 16.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 9.22 36.9
Equipment Profile Used: System Default
 
Notes

60-minute mash at 155 degrees. Add the 2-row and crystal at the start, and add the chocolate malt and roasted barley halfway through the mash.

Add Northern Brewer at start of boil, then Cascade, yeast nutrient, and whirlfloc all at 15 minutes left in boil.

Chill to 72, pitch yeast at 70, set fermentation temp to 68. On day 12 increase temp to 70. Keg on day 15.

Coffee: Barissmo Guatemalan medium roast ground coffee from Aldi. Prepare the coffee the day before kegging. Put 4 oz coffee grounds in a big French press, add 4.5 cups of pre-boiled purified water, put in the fridge overnight to cold brew, and add directly to the keg when kegging.

Also add a pinch of sodium metabisulfite or potassium metabisulfite at kegging (I use sodium metabisulfite).

OG: 1.057/14.0 brix, FG (before coffee addition) 1.018/8.2 brix. ABV ~5%.

Last Updated and Sharing
 
361
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-05-13 15:38 UTC