C.C.C.P. (Chocolate Chip Coffee Porter) - Beer Recipe - Brewer's Friend

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C.C.C.P. (Chocolate Chip Coffee Porter)

215 calories 26.5 g 12 oz
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Beer Stats
Method: Partial Mash
Style: American Porter
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 11 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Ragetown
Calories: 215 calories (Per 12oz)
Carbs: 26.5 g (Per 12oz)
Created: Sunday December 13th 2015
1.064
1.022
5.5%
34.1
28.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.20 lb Liquid Malt Extract - Amber13.2 lb Liquid Malt Extract - Amber 35 10 59.5%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 4.5%
4 lb American - Munich - Light 10L4 lb Munich - Light 10L 33 10 18%
2.50 lb American - Caramel / Crystal 40L2.5 lb Caramel / Crystal 40L 34 40 11.3%
0.25 lb American - Black Malt0.25 lb Black Malt 28 500 1.1%
1.25 lb German - Carafa I1.25 lb Carafa I 32 340 5.6%
22.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Northern Brewer2 oz Northern Brewer Hops Pellet 9.6 Boil 60 min 29.32 50%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 15 min 3.41 25%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 5 min 1.37 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Cocoa Powder Flavor Boil 15 min.
8 oz Cocoa Nibs Flavor Secondary --
16 oz Cold Brew Coffee Flavor Bottling --
1 each Whirlfloc Other Boil 15 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 489 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Winston Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
4 2 16 1 12 30
Add 1-2 Camden tablets to remove chlorine.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Mash with 10 qts of water at 153, for 60 minutes. Batch sparge with 10 qts of water at 170. Sparge -- 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.65 gal (50.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.65 gal (2.6 qt) sparge/top-off.    
Heat water added to kettle (equipment estimates 12.45 g | 49.8 qt) 10.8 43.2  
Mash volume with grains (equipment estimates 12.45 g | 49.8 qt) 11.44 45.8  
Grain absorption losses (steeping) -1 -4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 1.2 4.8  
Pre boil volume (equipment estimates 12.65 g | 50.6 qt) 11 44  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume 11 44  
Going into fermentor 11 44  
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: 10.8 43.2
Equipment Profile Used: System Default
 
Notes

Full boil. Top kettle off to boil gravity before starting the boil.

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  • Last Updated: 2015-12-16 22:40 UTC