Coffee Porter

All Grain Recipe

Submitted By: chezteth (Shared)
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Brewer: Brandon Kolbe
Batch Size: 6.08 galStyle: Brown Porter (12A)
Boil Size: 8.55 galStyle Guide: BJCP
Color: 21.9 SRMEquipment: 3 Tier
Bitterness: 27.2 IBUsBoil Time: 120 min
Est OG: 1.051 (12.7° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.012 SG (3.2° P)Fermentation: Ale, Single Stage
ABV: 5.1%Taste Rating: 35.0

Ingredients
Amount Name Type #
5.00 gal Appleton, WI Water 1
2.00 g Calcium Chloride (Mash 60 min) Misc 2
2.00 g Chalk (Mash 60 min) Misc 3
2.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
5 lbs 15.95 oz Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 5
1 lbs 7.99 oz Caramel Malt - 40L (Briess) (40.0 SRM) Grain 6
1 lbs Barley, Flaked (Briess) (1.7 SRM) Grain 7
1 lbs Caramel Malt - 10L (Briess) (10.0 SRM) Grain 8
12.00 oz Caramel Malt - 90L 6-Row (Briess) (90.0 SRM) Grain 9
8.00 oz Aromatic Malt (Briess) (20.0 SRM) Grain 10
7.05 oz Kiln Coffee (170.0 SRM) Grain 11
4.00 oz Biscuit (Dingemans) (22.5 SRM) Grain 12
4.00 oz Carafa II (Weyermann) (415.0 SRM) Grain 13
0.75 oz Nugget [12.0%] - Boil 60 min Hops 14
0.49 oz Mt. Hood [6.0%] - Boil 15 min Hops 15
1 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 16
3.40 ml Phosphoric Acid (Primary 5 min) Misc 17
1.00 qt coffee extract (Secondary 2 days) Misc 18

Notes

Add chalk to the strike water. Add the gypsum, calcium chloride, and phosphoric acid to the sparge water. Make coffee extract by steeping 0.25 lb. of your favorite coffee in 1 qts of cold water for 3 days.  Strain coffee grounds from extract when done. Wort temp was 85 deg. F when I transferred it to the fermenter. I allowed it to cool overnight. I rehydrated the US-05 yeast for 30 minutes then pitched it into the wort.