COFFE PORTER - TAMARA BREWING CO - Beer Recipe - Brewer's Friend

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COFFE PORTER - TAMARA BREWING CO

187 calories 21.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 55 liters (ending kettle volume)
Pre Boil Size: 60.89 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Diego Alejandro Davila Alarcon
Calories: 187 calories (Per 12oz)
Carbs: 21.5 g (Per 12oz)
Created: Monday May 27th 2024
1.056
1.017
5.1%
20.9
28.5
n/a
195,230.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 kg Bestmalz - BEST Pilsen11 kg BEST Pilsen $ 7,800.00 / kg
$ 85,800.00 		37 1.9 77.7%
1.65 kg Weyermann - Caramunich Type 31.65 kg Caramunich Type 3 $ 10,600.00 / kg
$ 17,490.00 		34 57 11.7%
1.10 kg Bestmalz - BEST Chocolate1.1 kg BEST Chocolate $ 11,900.00 / kg
$ 13,090.00 		34.5 337.82 7.8%
0.40 kg Maltodextrin0.4 kg Maltodextrin - (late boil kettle addition) $ 10,000.00 / kg
$ 4,000.00 		39 0 2.8%
14.15 kg / $ 120,380.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
68.75 g Yakima Valley Hops - Cascade68.75 g Cascade Hops $ 220.00 / g
$ 15,125.00 		Pellet 6 Boil 60 min 19.36 71.4%
27.50 g Yakima Valley Hops - Cascade27.5 g Cascade Hops $ 220.00 / g
$ 6,050.00 		Pellet 6 Boil 5 min 1.54 28.6%
96.25 g / $ 21,175.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.88 g Whirlfloc $ 330.00 / g
$ 2,270.40 		Water Agt Mash 10 min.
22 g Yeast Nutrient $ 180.00 / g
$ 3,960.00 		Other Mash 10 min.
123.75 g Coffee Flavor Secondary 14 days
742.50 g Infusion water coffe Water Agt Secondary 11 min.
9.40 g Chalk Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
$ 6,230.40
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
31.63 Grams
Cost:
$ 1,500.00 / g
$ 47,445.00
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 266 B cells required
$ 47,445.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.78 bar       Temp: 10 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 20.65 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
45.5 L Strike 69 °C 65 °C 60 min
Steeping 70 °C -- 10 min
41.3 L Sparge 80 °C 76 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 61.18 L. Suggest reducing initial water volume to 45.13 L and adding 15.78 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 50.33 L. Suggest reducing initial water volume to 36.33 L and adding 4.93 L sparge/top-off. 41.3
Strike water volume at mash thickness of 3 L/kg 41.3
Mash volume with grains 50.3
Grain absorption losses -13.8
Remaining sparge water volume 34.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 60.9 L) 60.9
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 55 L) 55
Estimated amount in fermentor 55
Total: 75.5  
Equipment Profile Used: System Default
 
Notes

PREPARACIÓN DEL EXTRACTO DE CAFÉ (COLD BREW)

Se debe hacer a través de una infusión en frio (nevera). Usar un tupper hermético. Se debe iniciar 72
horas antes del embotellado.
45 grs de café molido por 270 mls de agua esterilizada para 20 litros de cerveza.
• Se debe realizar la infusión adicionando en el tupper el café molido y los 270 mls de agua esterilizada
revolviendo bien para evitar grumos.
• Se debe reservar en un recipiente hermético por 24 horas para luego realizar el filtrado con colador
de tela previamente esterilizado o con filtro de papel en método chemex. Una vez filtrado, reservar
en tupper hermético por 48 horas adicionales en la nevera.

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  • Last Updated: 2024-12-04 03:03 UTC