choc coffee porter - Beer Recipe - Brewer's Friend

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choc coffee porter

153 calories 14.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Brown Porter
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 17.5 liters
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 153 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Monday June 4th 2018
1.050
1.011
5.0%
24.7
43.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.05 kg American - Pale Ale2.05 kg Pale Ale 37 3.5 74.2%
214.29 g American - Caramel / Crystal 80L214.29 g Caramel / Crystal 80L 33 80 7.8%
214.29 g American - CaraBrown214.29 g CaraBrown 34 55 7.8%
214.29 g American - Dark Chocolate214.29 g Dark Chocolate 29 420 7.8%
71.43 g American - Blackprinz71.43 g Blackprinz 36 500 2.6%
2,764.30 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Centennial8 g Centennial Hops Pellet 10 Boil 60 min 24.67 100%
8 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
24 g coarse ground coffe -4 deg Flavor Secondary 3 days
37 g cocao nibs -4 deg Flavor Secondary 3 days
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Single infusion mash at 152°F (67°C) for 60 minutes. Boil for 60 minutes. Ferment at 68°F (20°C), raise the temperature to 72°F (22°C) the last few days. Cold crash, rack the beer off of the yeast, add 2.6 ounces (74 g) of coarsely ground coffee and 3.9 ounces (111 g) of cacao nibs, steep the coffee and cacao nibs at 32–40°F (0–4°C) for 3–5 days (or to taste), rack off of the coffee grounds and cacao nibs, keg or bottle.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 65 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 19.4 L) 21.2
Mash volume with grains (equipment estimates 21.2 L) 23
Grain absorption losses -2.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.7 L) 17.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 10
Volume into fermentor 10
Total: 21.2  
Equipment Profile Used: System Default
"choc coffee porter" Brown Porter beer recipe by Anonymous. BIAB, ABV 5.03%, IBU 24.67, SRM 43.16, Fermentables: (Pale Ale, Caramel / Crystal 80L, CaraBrown, Dark Chocolate, Blackprinz) Hops: (Centennial) Other: (coarse ground coffe -4 deg, cocao nibs -4 deg)
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  • Public: Yup, Shared
  • Last Updated: 2018-06-04 10:51 UTC