Coffee Porter 
All Grain Recipe
Submitted By: new_guy (Shared)
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| Brewer: Tim Martin | |
| Batch Size: 13.21 gal | Style: American Porter (20A) |
| Boil Size: 15.61 gal | Style Guide: BJCP 2015 |
| Color: 26.5 SRM | Equipment: Braumeister 50L |
| Bitterness: 0.0 IBUs | Boil Time: 90 min |
| Est OG: 1.047 (11.7° P) | Mash Profile: Braumiester - Sparge |
| Est FG: 1.013 SG (3.2° P) | Fermentation: Ale, Two Stage |
| ABV: 4.5% | Taste Rating: 0.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
1 |
| 10.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 25 lbs 9.18 oz |
Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) |
Grain |
3 |
| 15.87 oz |
Chocolate Malt (Simpsons) (430.0 SRM) |
Grain |
4 |
| 15.87 oz |
Carafa II (412.0 SRM) |
Grain |
5 |
| 2.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
6 |
| 2.00 tsp |
Yeast Nutrient (Primary 3 days) |
Misc |
7 |
Notes
Double Mash
Wyeast 1450 with 2.5L starter
Plus US05 x 4
1092 OG
Strike with 55L
1. 1st mash with 12.5kg grain
2. 1st sparge with 12.5L then drain and hold anything over 55L
3. 2nd mash with 12.5kg
4. 2nd sparge with 12.5L
5. Return excess volume from 1st mash
6. Commence boil
Hops at
@ Pitch
50% Ferment - 1058
75% Ferment - 1041
90% Ferment - 1030
Dry Hop 1
Dry Hop 2 - add gelatine
10.9.16 1092 Brew and pitch plus @ pitch hops
12.9.16 1060
13.9.16 50% addition
15.9.16 1042 75% addition
17.8.16 1.038This Recipe Has Not Been Rated
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