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Porter Coffee Vainilla

Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 20 liters
Post Boil Size: 15 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Andres Castaño
Calories: 167 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)

Created: Thursday October 22nd 2020

Original Gravity:

1.055

Final Gravity:

1.010

ABV (standard):

5.9%

IBU (tinseth):

21.9

SRM (morey):

29.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 kg	American - Pale Ale3 kg Pale Ale	37	3.5	57.7%
800 g	Bestmalz - BEST Melanoidin800 g BEST Melanoidin	34.5	27	15.4%
400 g	Bestmalz - BEST Munich Dark 400 g BEST Munich Dark	36.23	11	7.7%
300 g	Bestmalz - BEST Caramel Aromatic300 g BEST Caramel Aromatic	34.5	19	5.8%
300 g	Bestmalz - BEST Caramel Amber300 g BEST Caramel Amber	34	25	5.8%
400 g	Bestmalz - BEST Chocolate400 g BEST Chocolate	34.5	337.82	7.7%
5,200 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
25 g	Willamette25 g Willamette Hops	Pellet	4.5	Boil	0 min		50%
25 g	Perle25 g Perle Hops	Pellet	8.2	Boil	40 min	21.88	50%
50 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
25 g	Willamette (Pellet) 25 g Willamette (Pellet) Hops		50%
25 g	Perle (Pellet) 25 g Perle (Pellet) Hops	21.88	50%
50 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
20 L	Infusion	72 °C	67 °C	60 min
12 L	Fly Sparge	80 °C	75 °C	30 min
Starting Mash Thickness: 4 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
220 ml	Vanilla Bean		Spice	Bottling	15 days

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	11 Grams	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 95 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.65 Volumes

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

Notes

Maceración en frio: 300 ml de agua
Maceración Inicial: 1 Ltr de agua x 3 de malta: Total 5,7x3= 17 Ltrs
Aspersión: 15 a 20 Lts
PH Objetivo: 5,5
30 min. de maceración: Comprobar el PH=5,5
PH de ebullición: 5,3
Ph terminado enfriamiento: 5,1
Añadir el liquido extraido de la maceración en frio 15 min. antes de la finalidad del hervor
Adición dextrosa o azúcar de maíz: 118,5 grs según calculadora de Brewers Friends (calcular nuevamente la Temp. antes de embotellar)
En la adición de dextrosa remover suavemente de tal forma que a la cerveza no le entre oxigeno
Carbonatación natural: 5-6 semanas a temperatura ambiente

Densidad inicial: 1040

Last Updated and Sharing

225

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Brews

Public: Yup, Shared
Last Updated: 2021-03-15 16:27 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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