Espressanilla Porter - Beer Recipe - Brewer's Friend

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Espressanilla Porter

182 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brian H.
Calories: 182 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Tuesday January 10th 2012
1.055
1.014
5.4%
28.6
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 74.2%
0.50 lb Belgian - De-Bittered Black0.5 lb De-Bittered Black 34 566 4.1%
0.80 lb American - Chocolate0.8 lb Chocolate 29 350 6.6%
1.33 lb American - Roasted Barley1.33 lb Roasted Barley 33 300 11%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 4.1%
12.13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Vanguard1 oz Vanguard Hops Pellet 5 Boil 60 min 17.8 50%
1 oz Vanguard1 oz Vanguard Hops Pellet 5 Boil 20 min 10.78 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 each Madagascar Vanilla Beans Flavor Kegging --
8 oz Cold Brewed Coffee Flavor Kegging --
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 141 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Strike water heated to 168 Infusion -- 152 °F 60 min
5 gal Sparge -- 175 °F --
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 3.03 12.1  
Mash volume with grains 4 16  
Grain absorption losses -1.52 -6.1  
Remaining sparge water volume (equipment estimates 5.81 g | 23.2 qt) 5.23 20.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.27 33.1
Equipment Profile Used: System Default
 
Notes

Added 3 Vanilla Beans, scrapped and cut into pieces, to 4 oz of Vodka: 10/17

Made Yeast Starter: 10/21 - 0.5 cups light DME to 650mL of water

Brew Day: 10/23

    -   OG: 1.054-1.055<br />
    -   Fermenter temperature when yeast pitch: 72-73F<br />


Made cold brewed coffee: 11/1

    -   5/1 water to coffee ratio, in fridge for 24 hours<br />
    -   Starbucks French roast from whole bean set to largest grain size on burr grinder<br />


Kegged Beer and added the filtered coffee and vanilla liquid: 11/2

    -   FG: 1.014-10.15<br />


Carbonated beer at 10 psi

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  • Last Updated: 2016-11-03 17:47 UTC