Mark's Chocolate Kona Coffee Porter 
All Grain Recipe
Submitted By: zambron (Shared)
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| Brewer: Mark Zambron | |
| Batch Size: 5.00 gal | Style: Spice, Herb, or Vegetable Beer (21A) |
| Boil Size: 8.19 gal | Style Guide: BJCP 2008 |
| Color: 28.3 SRM | Equipment: Blichmann Equipment |
| Bitterness: 28.4 IBUs | Boil 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.This Recipe Has Not Been Rated
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