Dark Star v2, Chocolate Coffee Porter - Beer Recipe - Brewer's Friend

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Dark Star v2, Chocolate Coffee Porter

232 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Source: jneighbors
Calories: 232 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Sunday February 7th 2016
1.071
1.009
8.1%
29.4
30.0
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 %
57 g E. Kent Goldings57 g E. Kent Goldings Hops Pellet 5 Boil 60 min 29.38 40.4%
42 g Ahtanum42 g Ahtanum Hops Pellet 6 Whirlpool at 180 °F 10 min 29.8%
42 g Ahtanum42 g Ahtanum Hops Pellet 6 Dry Hop 3 days 29.8%
141 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 oz Cacao Nibs, Roasted & Ground, 12 oz. whiskeyd Flavor Primary 0 min.
24 oz Med Roast Cold Pressed Coffee Flavor Primary 0 min.
0.50 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 (custom):
88.6%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 196 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
1/4 Campden tablet
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 qt Lautered 10 min./gal. Fly Sparge -- 155 °F 90 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 3.89 g | 15.6 qt) 3.51 14.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.63 g | 30.5 qt) 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6.06 24.2  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Going into fermentor 6 24  
Total: 9.49 38
Equipment Profile Used: System Default
 
Notes

Mash Temp 152 Avg. 155 target
Mash time: 90 min. Lauter water not to temp at 60 min.
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, 5 days. Cold pressed to remove grounds. Extracted 1 qt. Good flavor, no bitterness.

Cacao Nibs: Roasted 300 degrees 5 min. to reddish brown with better aroma than 15 min. roast times, ground briefly in coffee grinder, added to 1.5 cup Johnny Walker Red whiskey, Brought to 1 min. boil, cooled and stored 10 days prior to addition at day 7 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.

Day 7: Added hops,chocolate, 32 oz. coffee. Measured FG: 1.009.

Start cold crash day 12 to 65. Day 13 to 55. Day 14 to 45.

Keg day 15.

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  • Last Updated: 2018-07-29 02:59 UTC