Coffee Porter 3 - Beer Recipe - Brewer's Friend

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Coffee Porter 3

194 calories 22.5 g 12 oz
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Beer Stats
Method: Extract
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.107 (recipe based estimate)
Post Boil Gravity: 1.214 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 194 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Saturday May 19th 2018
1.058
1.018
5.3%
42.1
29.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Dry Malt Extract - Light4 lb Dry Malt Extract - Light 42 4 42.4%
3.30 lb Liquid Malt Extract - Light3.3 lb Liquid Malt Extract - Light 35 4 35%
8 oz Lactose (Milk Sugar)8 oz Lactose (Milk Sugar) 41 1 5.3%
7.80 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
10 oz United Kingdom - Pale Chocolate10 oz Pale Chocolate 33 207 6.6%
4 oz American - Black Barley4 oz Black Barley 27 530 2.7%
4 oz American - Black Malt4 oz Black Malt 28 500 2.7%
8 oz Briess - Brewers Oat Flakes8 oz Brewers Oat Flakes 32.2 2.5 5.3%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Leaf/Whole 13 Boil 60 min 24.42 50%
1 oz Centennial1 oz Centennial Hops Leaf/Whole 13 Whirlpool 0 min 17.7 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Coffee Flavor Secondary 0 min.
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.75 Volumes
 
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 2.61 g | 10.4 qt) 2.57 10.3  
Mash volume with grains (equipment estimates 2.61 g | 10.4 qt) 2.7 10.8  
Grain absorption losses (steeping) -0.2 -0.8  
Volume increase from sugar/extract (early additions) 0.63 2.5  
Pre boil volume (equipment estimates 3.04 g | 12.2 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 1.5 6  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 4.04 16.2  
Going into fermentor 5.5 22  
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: 6.61 26.4
Equipment Profile Used: System Default
 
Notes

Steep crushed grains in 2 gal of 165 degree water for 30 min. Sparge with 165 degree water.

The day before moving to secondary, boil 5 cups of water and add 8 oz of freshly ground coffee to a large mason jar. Cover and let sit for 24 hours. Add to secondary through a coffee filter.

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  • Last Updated: 2019-10-12 16:26 UTC