Coffee Porter - Beer Recipe - Brewer's Friend

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Coffee Porter

173 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 3.3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Joel
Calories: 173 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Wednesday October 23rd 2013
1.052
1.015
4.8%
22.9
22.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb American - Pale 2-Row4.5 lb Pale 2-Row 37 1.8 70.9%
1 lb United Kingdom - Brown1 lb Brown 32 65 15.7%
0.35 lb United Kingdom - Pale Chocolate0.35 lb Pale Chocolate 33 207 5.5%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 7.9%
6.35 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Liberty0.7 oz Liberty Hops Pellet 4.9 Boil 60 min 21.12 70%
0.30 oz Liberty0.3 oz Liberty Hops Pellet 4.9 Boil 5 min 1.8 30%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 oz Cold Brewed Coffee Other Secondary --
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 56 B cells required
$ 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
Add .5 g/gal gypsum
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.93 qt Decoction -- 152 °F 75 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 1.98 7.9  
Mash volume with grains 2.49 10  
Grain absorption losses -0.79 -3.2  
Remaining sparge water volume (equipment estimates 3.9 g | 15.6 qt) 3.06 12.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.84 g | 19.4 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 3.3 13.2  
Going into fermentor 3.3 13.2  
Total: 5.04 20.2
Equipment Profile Used: System Default
 
Notes

Home made brown malt:

Pale Malt

30 minutes at 250 degrees to thoroughly dry the malt
30 minutes at 300 degrees
30 minutes at 350 degrees, stirring every 10 minutes to prevent scorching

66.6C => 149.4F Mash
68.1C => 150.7
69.0C => 151.7

Added 64oz boiling water to 151.7 mash to achieve 164.5 mash temp

1.064 first runnings
1.040 mid runnings

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2013-11-03 23:16 UTC