Coffee Chocolate Porter V1 - Beer Recipe - Brewer's Friend

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Coffee Chocolate Porter V1

188 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Style Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 55% (brew house)
Source: jneighbors
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Thursday December 31st 2015
1.057
1.014
5.6%
44.5
31.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 69%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 12.5%
1.20 lb United Kingdom - Crystal 60L1.2 lb Crystal 60L 34 60 7.5%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 3.1%
0.50 lb United Kingdom - Roasted Barley0.5 lb Roasted Barley 29 550 3.1%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 1.6%
0.50 lb United Kingdom - Crystal 15L0.5 lb Crystal 15L 34 15 3.1%
15.95 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
67 g E. Kent Goldings67 g E. Kent Goldings Hops Pellet 5 Boil 60 min 44.49 48.6%
42.50 g Ahtanum42.5 g Ahtanum Hops Pellet 6 Whirlpool 0 min 30.8%
28.40 g Ahtanum28.4 g Ahtanum Hops Pellet 6 Dry Hop 0 days 20.6%
137.90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 oz Roasted Cacao Nibs Flavor Primary --
6 oz Cold pressed coffee, med roast Flavor Primary --
1 tsp Irish Moss Fining Boil 10 min.
0.50 tsp Yeast Nutrient, Wyeast Other Boil 10 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 146 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
San Diego (Miramar March 2015)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
180 28 94 100 226 154
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 qt Vourloff 5 min., 10 min./gal. Fly Sparge -- 155 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.98 23.9  
Mash volume with grains 7.26 29  
Grain absorption losses -1.99 -8  
Remaining sparge water volume (equipment estimates 3.41 g | 13.6 qt) 4.01 16.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.14 g | 28.6 qt) 7.75 31  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.56 22.2  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Going into fermentor 5.5 22  
Total: 9.99 40
Equipment Profile Used: System Default
 
Notes

Mash Temp 149, Missed target of 153

FG: Target Gravity: 70%, 1.071; Actual OG: 1.057, 55%

Fermenter: Oxygen with Agitation

EKG Hops: (2.4 oz.) 2012 Fall harvest, 2 Yr Age. Low aroma

Ahtanum Hops: (2 oz.) 2013 Fall harvest 1 year age. Med. Low aroma

Coffee: med. dark,6 oz. soaked in 1.75 qt. 34 degree cold stored, 14 days. Cold pressed to remove grounds. Extracted 1 qt. Good flavor, no bitterness. Added day 3.

Cacao Nibs: Roasted 350 degrees 5 min, ground briefly in coffee grinder, added to 1 cup Johnny Walker Red whiskey, Brought to 1 min. boil, cooled and stored 4 days prior to addition at day 3 in fermenter.

Ahtanum Hops: Scheduled for day 3 in fermenter.

Fermentation: Oxygenated/agitated. 167 degrees start, ramp 1 degree a day to 170 starting day 3. 2 week total.

OG: 1.057, FG: 1.006, ABV: 6.96

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  • Last Updated: 2016-02-07 16:01 UTC