Bribie Boom! Coffee Porter (CP) - Beer Recipe - Brewer's Friend

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Bribie Boom! Coffee Porter (CP)

167 calories 14.8 g 330 ml
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Beer Stats
Method: BIAB
Style: American Porter
Boil Time: 35 min
Batch Size: 20.5 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 55% (brew house)
Source: Craft Beer & Brewer Mag. (photo)
Calories: 167 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Wednesday June 14th 2017
1.055
1.010
5.9%
29.4
28.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.40 kg American - Pale 2-Row5.4 kg Pale 2-Row 37 1.8 82.7%
310 g Rolled Oats310 g Rolled Oats 33 2.2 4.7%
200 g Brown Sugar200 g Brown Sugar 45 15 3.1%
170 g United Kingdom - Pale Chocolate170 g Pale Chocolate 33 207 2.6%
152 g American - Caramel / Crystal 40L152 g Caramel / Crystal 40L 34 40 2.3%
150 g American - Dark Chocolate150 g Dark Chocolate 29 420 2.3%
100 g German - Carafa I100 g Carafa I 32 340 1.5%
50 g American - Black Malt50 g Black Malt 28 500 0.8%
6,532 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 12.2 First Wort 0 min 15.38 50%
10 g Magnum10 g Magnum Hops Pellet 12.2 Boil 35 min 13.98 50%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Brewtan B Fining Mash --
200 g Brown sugar Other Boil 30 min.
1 tsp Yeast nutrient Fining Boil 15 min.
0.50 tsp Brewtan B Fining Boil 10 min.
50 g Cold steeped coffee Flavor Primary 4 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °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
2g Gypsum
4g Calcium chloride
5g Chalk
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Strike Temp. - 71C Temperature -- 68 °C 45 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 31 L) 37.1
Mash volume with grains (equipment estimates 35.2 L) 41.3
Grain absorption losses -6.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 23.9 L) 30
Boil off losses -3.3
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20.5
Volume into fermentor 20.5
Total: 37.1  
Equipment Profile Used: System Default
 
Notes

6/7/17

  • Gladfields; Ale Malt, Light Crystal, Light Chocolate Malt used
  • 120g coarse ground light roasted coffee steeped in 900ml of cold water for 2 days then strained into fermenter after primary fermentation.
  • Boil time reduced to 35 from 90, Mash time reduced to 45 min from 60.
  • Dark grains added for last 15 min of mash.
  • "Rich Brown Sugar" used.
  • Didn't use Whirlfloc tab this brew.
  • Dry pitched x2 packs of yeast at 23C, set fermenter to 22C
  • Very poor efficiency, mash??? Brewtan B???
    15/7/17
  • SG: 1015
  • 650ml Coffee (Zaraffas Columbian, coarsest grind) added, cold steeped in 1L of water for 2 days then strained through tea strainer
    17/7/17
  • SG: 1015 (even after coffee addition), coffee flavour has come through with minimal acrid flavours
    19/717
    Cold crashed
    21/7/17
    Bottled using drops, smelled amazing of coffee and chocolate, no bitter roasted flavours.
    4/8/17
    Smells of delicious sweet coffee and chocolate, mild roasted flavour, very happy.
    13/8/17
    Tasted by people while camping, aroma and lack of bitter flavours was praised, good body.

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  • Last Updated: 2017-08-14 08:23 UTC