Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
3 oz |
Nugget3 oz Nugget Hops |
|
Pellet |
14 |
Boil
|
60 min |
38.06 |
50% |
|
1.50 oz |
Willamette1.5 oz Willamette Hops |
|
Pellet |
4.5 |
Boil
|
10 min |
2.22 |
25% |
|
1.50 oz |
Crystal1.5 oz Crystal Hops |
|
Pellet |
4.3 |
Boil
|
10 min |
2.12 |
25% |
|
6 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
3 oz |
Nugget (Pellet) 2.9999999931377 oz Nugget (Pellet) Hops |
|
38.06 |
50% |
|
1.50 oz |
Willamette (Pellet) 1.4999999965689 oz Willamette (Pellet) Hops |
|
2.22 |
25% |
|
1.50 oz |
Crystal (Pellet) 1.4999999965689 oz Crystal (Pellet) Hops |
|
2.12 |
25% |
|
6 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
|
Temperature |
-- |
155 °F |
90 min |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
2.50 oz |
Belgian bittersweet chocolate
|
|
Flavor |
Mash |
15 min. |
|
1.50 oz |
Cocoa nibs
|
|
Flavor |
Mash |
15 min. |
|
2 oz |
Kona cold-brew coffee
|
|
Flavor |
Secondary |
0 min. |
|
8 oz |
Bourbon
|
|
Spice |
Secondary |
0 min. |
|
0.75 oz |
Oak Chips
|
|
Flavor |
Secondary |
0 min. |
Target Water Profile
userwaterprofile-11219
Notes
We use a large percentage of specialty grains in this one… try about 10% Chocolate Malt, 7% Munich, 5% Carapils, and 3% Crystal Dark. I also throw in a little bit of Black Malt for a slightly burnt character. Mash in around 155 degrees and target an OG between 17 and 18 Plato. We use Nugget hops for bittering and Willamette and Crystal for flavor/finishing hops, targeting 45 IBUs. Ferment with an American yeast and it should terminate between 5 and 6 Plato, leaving you with 6.5% ABV and a full bodied robust Porter. Good luck, hope this helps.
Cheers,
Jeremy Kosmicki
Head Brewer
FBC
5 US Gallons
13.25 lbs pale malt
1.5 lbs flaked oats
.75 lb roasted barley
.75 lb Belgian choc. malt
.50 lb Belgian debittered black malt
.5 lb 120L crystal malt
Hops
1.0 oz Nugget 13% aa (60 mins)
1.25 oz Willamette 5% aa (25 mins)
1.75 oz Willamette 5% aa (10 mins)
2.5 oz Belgian bittersweet chocolate (15 mins)
1.5 oz unsweetened cocoa nibs (15 mins)
2.0 oz ground Sumatran coffee (flameout)
2.0 oz cold-brewed Kona coffee (secondary)
American or California Ale yeast
Boil Time 90 mins
IBU. 73
SRM 60
Specific gravity 1.092
Assumed Efficiency 75%
Infusion Mash at 155F for 60 mins. Add Hops, chocolate, and coffee as specified. Ferment for 2 weeks at 65F. Soak .25 oz French Oak chips in one cup Kentucky Bourbon for 2 days. Soak ground kona coffee in 1 cup boiled, cooled water and leave overnight, covered in refrigeratro. Strain out grounds and add cold coffee and bourbon, with wood chips to secondary. Rack fermented stout into this mixture and condition in secondary at 55-60F for 2-6 mos.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-08-20 18:39 UTC
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|
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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