Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
26 lb |
Dry Malt Extract - Pilsen26 lb Dry Malt Extract - Pilsen |
|
42 |
2 |
62.7% |
|
24 oz |
Molasses24 oz Molasses - (late boil kettle addition) |
|
36 |
80 |
3.6% |
|
27.50 lbs / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1.50 oz |
Columbus1.5 oz Columbus Hops |
|
Leaf/Whole |
15 |
Boil
|
60 min |
16.93 |
60% |
|
1 oz |
Palisade1 oz Palisade Hops |
|
Pellet |
8 |
Aroma
|
10 min |
2.4 |
40% |
|
2.50 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1.50 oz |
Columbus (Leaf/Whole) 1.4999999965689 oz Columbus (Leaf/Whole) Hops |
|
16.93 |
60% |
|
1 oz |
Palisade (Pellet) 0.99999999771257 oz Palisade (Pellet) Hops |
|
2.4 |
40% |
|
2.50 oz
/ $ 0.00
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
8 oz |
Hersheys Cocoa Powder
|
|
Spice |
Mash |
1 hr. |
|
8 oz |
Hersheys Cocoa Powder
|
|
Spice |
Boil |
10 min. |
|
2 each |
WhirlFloc Tablet
|
|
Fining |
Boil |
10 min. |
|
10 oz |
Ground Mexican Espresso Coffee
|
|
Spice |
Boil |
10 min. |
|
1 each |
Vanilla Bean/Bourbon
|
|
Spice |
Primary |
-- |
Priming
|
Method: None/Forced Carbonation
|
Target Water Profile
Balanced Profile
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
0 |
0 |
0 |
0 |
0 |
0 |
75% R/O Filtered Water
25% Well Water |
Notes
Standard boil profile. Whirlfloc, yeast nutrient, aroma hops, and 2nd chocolate additions @ 10 minutes. S.G. reading and volume/S.G. adjustment to approx. 22 gallons just before flame out.
Add coffee in seeping bag @ flame out and seep to taste. Whirlpool chill to 160 degrees and allow to settle for 30 minutes. Transfer to fermenter, simultaneously chilling to 70 degrees and aerating with pure oxygen. Pitch a slurry of (5) 11 g packets of properly hydrated yeast @ 70 degrees and install airlock. Wait 3-4 hours, apply a 120 second, pure oxygen aeration, then close butterfly valve, remove aeration assembly, and cap. Maintain fermentation temperature at 68-70 degrees through primary fermentation. Chop vanilla bean into small pieces and soak in bourbon during primary fermentation. When primary fermentation is mostly complete, drop trub and add entire bourbon/vanilla liqueur mixture to fermenter. Allow fermentation to proceed until complete, sampling and adjusting vanilla and coffee levels to taste as necessary. Drop ambient temperature to lagering temperature if possible and hold until beer clears. Rack and carbonate. Age to taste.
Results: A wonderfully smooth porter with delicious coffee/chocolate flavor, and a great aroma. Best served well aged at cellar temperature.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2017-12-18 03:57 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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