#118 Coffeehouse Porter (1 ratings)

All Grain Recipe

Submitted By: poobah58 (Shared)
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Batch Size: 20.00 galStyle: Robust Porter (12B)
Boil Size: 22.50 galStyle Guide: BJCP 2008
Color: 27.0 SRMEquipment: My Equipment
Bitterness: 36.0 IBUsBoil Time: 60 min
Est OG: 1.063 (15.4° P)Mash Profile: _Single Step Mash
Est FG: 1.014 SG (3.7° P)Fermentation: My Aging Profile
ABV: 6.4%Taste Rating: 35.0

Ingredients
Amount Name Type #
34 lbs Pale Malt (2 Row) (2.7 SRM) Grain 1
6 lbs Munich Malt, Light (6.0 SRM) Grain 2
3 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
1 lbs 8.00 oz Brown Malt (65.0 SRM) Grain 4
1 lbs Chocolate Malt (450.0 SRM) Grain 5
8.00 oz Chocolate Malt, Pale (225.0 SRM) Grain 6
6.02 oz Black Barley (Stout) (500.0 SRM) Grain 7
6.02 oz Black Malt, De-Bittered (550.0 SRM) Grain 8
2.00 oz Brewer's Gold-2011 [8.0%] - Boil 60 min Hops 9
1.40 oz Northern Brewer_2012 [10.0%] - Boil 60 min Hops 10
2.00 oz Willamette-2011 [7.8%] - Boil 10 min Hops 11
8.00 oz Coffee (Boil 0 min) Misc 12
4.0 pkgs Safale American (Fermentis #S-05) Yeast 13
8.00 oz Cocao Nibs (Secondary 7 days) Misc 14
6.00 oz Coffee (Bottling 0 days) Misc 15

Notes

1. Didn't have enough Pale Chocolate. Used Brown Malt. 2. Willebroek water profile. 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).

Ratings

by poobah58

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