Coffee & Cream Oatmeal Coffee Porter - Beer Recipe - Brewer's Friend

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Coffee & Cream Oatmeal Coffee Porter

241 calories 27.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 61% (brew house)
Source: Dave Schwanke
Calories: 241 calories (Per 12oz)
Carbs: 27.7 g (Per 12oz)
Created: Thursday February 26th 2015
1.072
1.022
6.5%
32.0
22.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 56.7%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 11.3%
1.50 lb German - Munich Light1.5 lb Munich Light 37 6 8.5%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 5.7%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 46 0.5 5.7%
1 lb Rice Hulls1 lb Rice Hulls 0 0 5.7%
10 oz Canadian - Honey Malt10 oz Honey Malt 37 25 3.5%
8 oz American - Chocolate8 oz Chocolate 29 350 2.8%
17.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz East Kent Goldings1.75 oz East Kent Goldings Hops Leaf/Whole 5 Boil 60 min 26.82 53.8%
0.75 oz Fuggles0.75 oz Fuggles Hops Leaf/Whole 4.5 Boil 15 min 5.13 23.1%
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Leaf/Whole 5 Aroma 0 min 23.1%
3.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 oz Dark roast coffee Other Other 5 min.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 365 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Target mash Ph 5.2-5.3.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.4 gal Infusion -- 156 °F 60 min
5.2 gal Sparge -- 168 °F 15 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 5.4 21.6  
Mash volume with grains 6.73 26.9  
Grain absorption losses -2.08 -8.3  
Remaining sparge water volume (equipment estimates 3.97 g | 15.9 qt) 4.35 17.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.12 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.75 39
Equipment Profile Used: System Default
 
Notes

2L Starter w/205g DME.

No gel clarification.

Figure how much coffee to add to end of boil to replace 6 oz black patent malt.

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  • Last Updated: 2016-09-21 04:53 UTC