Molly Jamocha Porter

All Grain Recipe

Submitted By: dschuttler (Shared)
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Brewer: Dave and Adam
Batch Size: 5.00 galStyle: Baltic Porter (12C)
Boil Size: 7.67 galStyle Guide: BJCP 2008
Color: 53.8 SRMEquipment: Pot (10 Gal/38 L) - BIAB
Bitterness: 47.7 IBUsBoil Time: 60 min
Est OG: 1.079 (19.0° P)Mash Profile: BIAB, Full Body
Est FG: 1.024 SG (6.0° P)Fermentation: Ale, Two Stage
ABV: 7.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 1
11 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 2
1 lbs Brown Malt (65.0 SRM) Grain 3
2 lbs Chocolate Malt (450.0 SRM) Grain 4
1.00 oz Warrior [15.0%] - Boil 60 min Hops 5
1.00 oz Fuggles [4.5%] - Boil 10 min Hops 6
0.50 tsp Irish Moss (Boil 10 min) Misc 7
1.00 oz Fuggles [4.5%] - Boil 1 min Hops 8
2.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 9
8.00 oz Coffee (Secondary 7 days) Misc 10
4.00 oz Cocao Nibs (Secondary 7 days) Misc 11
2.00 tsp Vanilla Extract (Secondary 7 days) Misc 12

Notes

Add coffee to 2 cups 200 degree F water after boiling. Add cocao nibs at 150-160 degrees F. Add vanilla, Coffee and 1/2 pint vodka at 80-90 degrees F. Seal at room temperature and age 5-7 days. Filter mixture and add to secondary fermenter.

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