Straight Outta Compton - Beer Recipe - Brewer's Friend

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Straight Outta Compton

184 calories 17.7 g 330 ml
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Beer Stats
Method: Extract
Style: Robust Porter
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 10 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Chris Parsons
Calories: 184 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Sunday August 16th 2015
1.060
1.013
6.2%
42.4
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,400 g Dry Malt Extract - Amber1400 g Dry Malt Extract - Amber 42 10 59.6%
100 g Molasses100 g Molasses 36 80 4.3%
1,500 g / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
300 g United Kingdom - Crystal 15L300 g Crystal 15L 34 15 12.8%
150 g United Kingdom - Chocolate150 g Chocolate 34 425 6.4%
220 g United Kingdom - Black Patent220 g Black Patent 27 525 9.4%
60 g American - Caramel / Crystal 10L60 g Caramel / Crystal 10L 35 10 2.6%
120 g Flaked Oats120 g Flaked Oats 33 2.2 5.1%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Northern Brewer15 g Northern Brewer Hops Leaf/Whole 10.1 Boil 45 min 29.31 42.9%
20 g U.K. Kent Golding20 g U.K. Kent Golding Hops Pellet 5.7 Boil 15 min 13.11 57.1%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
200 g Toasted Coconut Flavor Primary --
50 g Freeze dried coffee Flavor Primary --
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
78.3%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 74 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Amsterdam, Netherlands (2014 average)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
46 8 60 73 24 183
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 15.7 L) 9.9
Mash volume with grains (equipment estimates 15.7 L) 10.4
Grain absorption losses (steeping) -0.9
Volume increase from sugar/extract (early additions) 1
Pre boil volume (equipment estimates 15.9 L) 10
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume 10
Going into fermentor 10
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 9.9  
Equipment Profile Used: System Default
 
Notes

Steep grains in 9L of water at 68ºc for 45 minutes. Rinse grains and remove.

Make up water to 10L plus the dry malt extracts and bring to a boil.

While boiling, add the hops per the hopping schedule.

Add Irish moss after 45 minutes of boiling.

Cool the wort to 24ºc. Add to primary fermenter and top off with cold water to make 10L

Pitch yeast and aerate well. Add toasted coconut and coffee (straight from oven into fermenter). Ferment in primary for 5 days.

Rack to bottling bucket and add almond extract and priming mixture. Bottle and condition in bottle for at least two weeks.

Brew report:: FG was 1.013sg. Yeast attenuation was adjusted to match.

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  • Last Updated: 2015-11-03 21:05 UTC