Coffee Porter 20L - Beer Recipe - Brewer's Friend

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Coffee Porter 20L

185 calories 19.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Roger Sand
Calories: 185 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Tuesday March 10th 2015
1.060
1.015
6.0%
40.0
40.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.71 kg Muntons Pale (Maris Otter Blend)3.71 kg Muntons Pale (Maris Otter Blend) 38 2.81 66.3%
0.53 kg Castle Malting Munich0.53 kg Castle Malting Munich 36 9.9 9.5%
0.53 kg Warminster Dark Crystal0.53 kg Warminster Dark Crystal 34 75.6 9.5%
0.32 kg Muntons Chocolate0.32 kg Muntons Chocolate 33 384.95 5.7%
0.21 kg Muntons Black0.21 kg Muntons Black 28 469.35 3.8%
0.30 kg Waminister Brown0.3 kg Waminister Brown 32 43 5.4%
5.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Willamette50 g Willamette Hops Pellet 5.3 Boil 60 min 32.85 62.5%
30 g Willamette30 g Willamette Hops Pellet 5.3 Boil 10 min 7.15 37.5%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Gjærnæring Fining Boil 15 min.
8 g Irish Moss Fining Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
WLP007 Dry English Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 5,5 sukker/l      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 20.4
Mash volume with grains 24.1
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 12.2 L) 9.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.1 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 20
Going into fermentor 20
Total: 29.5  
Equipment Profile Used: System Default
 
Notes

Kjøl ned vørter til 18 grader før pitching av gjær.

Tilsett 1 liter presskannekaffe. Presset med destilert kaldt vann etter gjærningsprosessen er ferdig.

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  • Last Updated: 2015-04-10 08:34 UTC