Aleran Invasion - Beer Recipe - Brewer's Friend

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Aleran Invasion

237 calories 26.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6.61 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 65% (ending kettle)
Hop Utilization: 98%
Calories: 237 calories (Per 12oz)
Carbs: 26.8 g (Per 12oz)
Created: Friday January 6th 2023
1.071
1.021
6.6%
13.2
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Munich Malt8 lb Munich Malt 36.8 7.87 47.1%
4 lb American - Vienna4 lb Vienna 35 4 23.5%
1 lb Crisp Malting - Black1 lb Black 34.5 600 5.9%
2 lb American - Roasted Barley2 lb Roasted Barley 33 300 11.8%
1 lb Belgian - Biscuit1 lb Biscuit 35 23 5.9%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.9%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 30 min 13.17 33.3%
2 oz Fuggles2 oz Fuggles Hops Pellet 4.5 Boil 0 min 66.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 oz Lactose Flavor Boil 0 min.
8 oz Coffee Flavor Mash 0 min.
5 oz Cocao Nibs Flavor Mash 0 min.
3 each Vanilla Bean Spice Primary 0 min.
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.38 25.5  
Mash volume with grains 7.74 30.9  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume 2.61 10.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 6.61 26.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 5 g | 20 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 8.99 35.9
Equipment Profile Used: System Default
 
Notes

Grind coffee to French press coarseness, mix with cocoa powder. Reduce temperature post boil to 170 and add bag with coffee for ten minutes, then remove and press.

I use relatively fresh whole bean coffee of a darker roast suitable for espresso. The temperature control, time, and freshness of the coffee is necessary to get the smooth flavors without any of the acrid notes.

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  • Last Updated: 2023-03-11 02:48 UTC