Austmann coffe porter - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Austmann coffe porter

144 calories 15.1 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 144 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Sunday March 26th 2017
1.047
1.012
4.6%
20.1
64.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.25 kg Best Pale Ale Malt2.25 kg Best Pale Ale Malt 36 11.85 36.1%
1.50 kg German - Munich Light1.5 kg Munich Light 37 14.51 24.1%
1.10 kg United Kingdom - Brown1.1 kg Brown 32 171.96 17.6%
250 g United Kingdom - Chocolate250 g Chocolate 34 1132.64 4%
125 g United Kingdom - Roasted Barley125 g Roasted Barley 29 1466.21 2%
200 g Flaket Havre (umaltet)200 g Flaket Havre (umaltet) 36.8 3.76 3.2%
180 g coffe for last 3 days of fermentation180 g coffe for last 3 days of fermentation - (late boil kettle addition) 1 1.17 2.9%
28 g cocoa powder28 g cocoa powder - (late boil kettle addition) 1 1.17 0.4%
600 g ml coffe liquid600 g ml coffe liquid - (late boil kettle addition) 1 1.17 9.6%
6,233 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Magnum12 g Magnum Hops Pellet 15 Boil 60 min 19.7 44.4%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5 Boil 1 min 0.35 55.6%
27 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirefloc Fining Boil 15 min.
1 tsp Yeast nutrient Other Boil 10 min.
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.3
Mash volume with grains 19.9
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 20.1 L) 18.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30 L) 28
Volume increase from sugar/extract (late additions) 0.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 25
Going into fermentor 25
Total: 34.3  
Equipment Profile Used: System Default
 
Notes

Boil time: 60 mins
Cool down to 19 degrees before adding yeast.
Fermentation: 7 days 20C - 7 days 18C

NOTE:
Cold infuse 180 grams of coarse ground dark roast coffee for three days, add prior to bottling.

Additions:
Water adjustment - before mash in. Ph 5,2
Yeast Nutrient - end of boil
Whirlfloc (Irish Moss) - 15 min boil

Last Updated and Sharing
 
1,686
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-03-26 19:27 UTC