AlmondJoy Porter - Beer Recipe - Brewer's Friend

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AlmondJoy Porter

186 calories 20.7 g 12 oz
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Beer Stats
Method: Extract
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.113 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Frosty Weasel Brewing
Calories: 186 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Saturday March 3rd 2018
1.056
1.016
5.3%
19.8
29.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Dry Malt Extract - Amber6 lb Dry Malt Extract - Amber 42 10 70.1%
6 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb United Kingdom - Crystal 15L1 lb Crystal 15L 34 15 11.7%
0.50 lb United Kingdom - Chocolate0.5 lb Chocolate 34 425 5.8%
3 oz United Kingdom - Black Patent3 oz Black Patent 27 525 2.2%
0.50 lb American - Caramel / Crystal 10L0.5 lb Caramel / Crystal 10L 35 10 5.8%
6 oz Flaked Oats6 oz Flaked Oats 33 2.2 4.4%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 10.1 Boil 30 min 16.77 66.7%
0.50 oz U.K. Kent Golding0.5 oz U.K. Kent Golding Hops Pellet 5.7 Boil 15 min 3.06 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 lb Toasted Coconut Flavor Boil 15 min.
4 oz Cocoa Nibs Flavor Secondary --
0.50 lb Toasted Coconut Flavor Secondary --
2 oz Almond Extract Flavor Kegging --
4 oz Cocao powder Flavor Boil 10 min.
 
Yeast
Danstar - American West Coast Yeast BRY-97
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.41 g | 25.6 qt) 2.35 9.4  
Mash volume with grains (equipment estimates 6.41 g | 25.6 qt) 2.56 10.2  
Grain absorption losses (steeping) -0.32 -1.3  
Volume increase from sugar/extract (early additions) 0.47 1.9  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 2.5 10  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume 5 20  
Going into fermentor 5 20  
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: 2.35 9.4
Equipment Profile Used: System Default
 
Notes

Steep grains in 1.5 gallons of water at 155ºF for 45 minutes. Rinse grains and remove.

Add 1 gallon of water plus the 1/2 dry malt extracts and bring to a boil.

While boiling, add the hops per the hopping schedule.

Add Irish moss after 45 minutes of boiling.

In another pot add 1/2 DME to 1/2 gal water then bring to boil add to wort boil at 45 minutes

Add toasted coconut (see below for prep) after 55 minutes of boiling. (5 min before flame out)

Cool the wort to 75ºF and add to two gallons of cold water in primary fermenter and top off with cold water to make five gallons.

Pitch yeast and aerate well. Ferment in primary for 5 days.

Rack to secondary and add toasted coconut (see below for prep) and cocoa nibs. Ferment for an additional 8 days.

Rack to bottling bucket and add almond extract and priming mixture. Bottle and condition in bottle for at least two weeks.

Toasted Coconut:
Spread .5 lbs of unsweetened coconut on to a large baking sheet and bake for 5-10 minutes at 325 degrees turning the coconut a few time. Sanitized with vodka for at least 15 minutes before adding to primary or secondary. I have used Stolichnaya chocolate coconut vodka for this recipe.

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  • Last Updated: 2018-03-03 19:10 UTC
  • Snapshot Created: 2018-03-03 01:21 UTC
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