#098 Coffeehouse Porter

All Grain Recipe

Submitted By: poobah58 (Shared)
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Batch Size: 15.00 galStyle: Robust Porter (12B)
Boil Size: 17.50 galStyle Guide: BJCP 2008
Color: 30.0 SRMEquipment: My Equipment
Bitterness: 36.3 IBUsBoil Time: 60 min
Est OG: 1.062 (15.3° P)Mash Profile: _Single Step Mash
Est FG: 1.017 SG (4.2° P)Fermentation: My Aging Profile
ABV: 6.0%Taste Rating: 35.0

Ingredients
Amount Name Type #
26 lbs Pale Malt (2 Row) GW (2.7 SRM) Grain 1
3 lbs 8.00 oz Munich Malt (9.0 SRM) Grain 2
2 lbs 4.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
1 lbs 2.00 oz Kiln Coffee Malt (165.0 SRM) Grain 4
12.00 oz Chocolate Malt (450.0 SRM) Grain 5
12.00 oz Chocolate Malt, Pale (225.0 SRM) Grain 6
4.00 oz Black Barley (Stout) (500.0 SRM) Grain 7
4.00 oz Black Malt, De-Bittered (550.0 SRM) Grain 8
1.00 oz Magnum-2012 [16.4%] - Boil 60 min Hops 9
0.75 oz Brewer's Gold-2011 [8.0%] - Boil 60 min Hops 10
1.50 oz Willamette-2011 [7.8%] - Boil 10 min Hops 11
6.00 oz Coffee (Boil 0 min) Misc 12
3 pkgs SafAle American Ale (Fermentis #S-05) Yeast 13
6.00 oz Cocao Nibs (Ghana) (Secondary 7 days) Misc 14
6.00 oz Coffee, Cold Steeped (Bottling 0 days) Misc 15

Taste Notes

Coffee strong at first but mellowed out nicely after a week of carbonation. Even though it finished at 1.020 it needs a little more body or sweetness.

Notes

Chill to 180°F then steep coffee for 2 minutes. Coffee Toddy: 6 oz coarse ground coffee (in a bag) + 6 cups water. Refrigerate overnite. Add to secondary. 13/16/13: Racked added 6oz chocolate soaked in 1 pint vodla, added cold steeped coffee (3-4 cups).