Vanilla Coffee Porter - Beer Recipe - Brewer's Friend

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Vanilla Coffee Porter

341 calories 33.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.3 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.102 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 341 calories (Per 12oz)
Carbs: 33.6 g (Per 12oz)
Created: Sunday November 24th 2019
1.102
1.024
10.2%
52.2
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19 lb Montana Craft Malt - 2-row19 lb 2-row 37 2.4 84%
8 oz Simpsons - Roasted Barley8 oz Roasted Barley 28.52 600 2.2%
6 oz United Kingdom - Black Patent6 oz Black Patent 27 525 1.7%
6 oz Thomas Fawcett - Chocolate Malt6 oz Chocolate Malt 32.2 420 1.7%
6 oz Briess - Midnight Wheat Malt6 oz Midnight Wheat Malt 25 550 1.7%
2 lb Special B2 lb Special B 34 115 8.8%
362 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.30 oz El Dorado1.3 oz El Dorado Hops Pellet 15.7 Boil 60 min 52.19 100%
1.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Amylase Enzyme Formula Other Mash 0 min.
1.25 tsp Wyeast - Beer Nutrient Other Boil 15 min.
4 each Vanilla Bean Spice Secondary 14 days
2 oz Coffee Flavor Secondary 12 hr.
5 g Chalk Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
10.35 ml Lactic acid Water Agt Mash 1 hr.
Priming
Method: dextrose       Amount: 4.1 oz       Temp: 70 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Strike 152 °F 152 °F 90 min
Temperature 170 °F 170 °F --
4 qt Varies from batch to batch, looking for a total of 7.5 gals Sparge 180 °F 190 °F --
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 13.19 gal (52.75 qt). Suggest reducing initial strike volume to 10.19 gal (40.76 qt) and adding 1.19 gal (4.75 qt) sparge/top-off. 11.38 45.5  
Strike water volume 11.38 45.5  
Mash volume with grains 13.19 52.8  
Grain absorption losses -2.83 -11.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 8.3 33.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 11.38 45.5
Equipment Profile Used: System Default
 
Notes

Slice and scrap 3-5 grade 2 vanilla beans add all to secondary fermenter 2-4 weeks.

Add 1/4 cups ( preferred ) coffee ground to secondary 12-24 hours.

This beer can take a very long time to ferment, found that the coffee grounds reacts with the yeast and restarts the

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  • Last Updated: 2024-11-07 19:47 UTC