Statree Robust Coffee Vanilla Porter

All Grain Recipe

Submitted By: bobsoukup63 (Shared)
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Brewer: Bob Soukup
Batch Size: 5.00 galStyle: Robust Porter (12B)
Boil Size: 5.70 galStyle Guide: BJCP 2008
Color: 40.2 SRMEquipment: My Equipment Two 5 Gal. Igloo Coolers
Bitterness: 53.4 IBUsBoil Time: 60 min
Est OG: 1.072 (17.6° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.019 SG (4.8° P)Fermentation: Ale, Two Stage
ABV: 7.0%Taste Rating: 40.0

Ingredients
Amount Name Type #
10.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
10 lbs 8.00 oz Pale Malt (2 Row) Bel (3.2 SRM) Grain 2
1 lbs 12.00 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3
12.00 oz Black (Patent) Malt (500.0 SRM) Grain 4
10.48 oz Munich Malt - 10L (10.0 SRM) Grain 5
6.24 oz Chocolate Malt (450.0 SRM) Grain 6
3.00 oz Fuggles [5.3%] - Boil 60 min Hops 7
1.00 Whirlfloc Tablet (Boil 15 min) Misc 8
1.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 9

Taste Notes

Smooth tasting complex English porter. A bit on the "robust" side.

Notes

Add 1 oz. Vanilla to secondary. Add 6 oz cold brewed(french press) coffee to secondary. Ferment one week in primary and three days in secondary

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