Mark's Chocolate Kona Coffee Porter

All Grain Recipe

Submitted By: zambron (Shared)
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Brewer: Mark Zambron
Batch Size: 5.00 galStyle: Spice, Herb, or Vegetable Beer (21A)
Boil Size: 8.19 galStyle Guide: BJCP 2008
Color: 28.3 SRMEquipment: Blichmann Equipment
Bitterness: 28.4 IBUsBoil Time: 60 min
Est OG: 1.060 (14.8° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.014 SG (3.7° P)Fermentation: Ale, Two Stage
ABV: 6.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.00 gal Buffalo, NY Water Water 1
10.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
9 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 3
12.00 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4
12.00 oz Caramunich Malt (56.0 SRM) Grain 5
8.00 oz Biscuit Malt (23.0 SRM) Grain 6
2.00 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 7
1.0 pkgs Irish Ale (Wyeast Labs #1084) Yeast 8
8.00 oz Chocolate Malt (450.0 SRM) Grain 9
6.00 oz Black (Patent) Malt (500.0 SRM) Grain 10

Notes

Cold steep 2 oz. Kona coffee, coarse grind, along with black patent and chocolate malt for 24 hours. Add to fermenter after pasteurizing at 170 degrees F for 10 minutes. use 2 quarts of pre-boiled water for steeping. 1.25 quarts added to fermenter at high krauzen. OG first batch was 1.055 adjusted after 1.25 quart addition as above to 1.052.

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