Cobbs Hill Coffee Porter #1 - Beer Recipe - Brewer's Friend

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Cobbs Hill Coffee Porter #1

156 calories 13.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Brown Porter
Boil Time: 25 min
Batch Size: 5.2 gallons (fermentor volume)
Pre Boil Size: 6.3 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 156 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)
Created: Thursday June 28th 2018
1.048
1.008
5.1%
28.0
27.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 69.6%
3 lb American - Caramel / Crystal 60L3 lb Caramel / Crystal 60L 34 60 26.1%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Kent Goldings2 oz Kent Goldings Hops Pellet 5 Boil 25 min 27.98 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 oz Coffee Flavor Secondary 20 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.59 g | 30.4 qt) 7.99 32  
Mash volume with grains (equipment estimates 8.51 g | 34 qt) 8.91 35.6  
Grain absorption losses -1.44 -5.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.9 g | 23.6 qt) 6.3 25.2  
Boil off losses -0.63 -2.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.2 20.8  
Volume into fermentor 5.2 20.8  
Total: 7.99 32
Equipment Profile Used: System Default
 
Notes
  • Bring 6.3 gallons of water to 163-165F
  • Add all grains. Temp should drop to 152-154F. Hold for 1 hour
  • Remove bag, set on top of strainer and sparge 0.5 gallons of water over wet grain. Volume post sparge should be ~5.7-5.8 gallons.
  • *Rehydrate yeast in 0.05L room temp water (pre-boiled before)
  • Begin boil, bring wort to 212F and add Kent Goldings hops. Boil for 25 minutes
  • With 10 minutes remaining, add worfloc tablet and wort chiller to the boil
  • After the 25 minute boil, bring temperature down <80F and ferment for 7 days
  • Add ground Petes dark roast coffee 20 hours before fermentation ends
  • Rack beer into keg and place in kegerator
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  • Public: Yup, Shared
  • Last Updated: 2018-09-19 19:31 UTC