#167 Coffeehouse Porter 
All Grain Recipe
Submitted By: poobah58 (Shared)
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| Batch Size: 20.00 gal | Style: Robust Porter (12B) |
| Boil Size: 23.50 gal | Style Guide: BJCP 2008 |
| Color: 33.0 SRM | Equipment: 30 Gallon Pot/60 Min. |
| Bitterness: 35.1 IBUs | Boil Time: 60 min |
| Est OG: 1.063 (15.4° P) | Mash Profile: _Single Step Mash |
| Est FG: 1.020 SG (5.0° P) | Fermentation: My Aging Profile |
| ABV: 5.7% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 40 lbs |
Pale Malt, 2-row (2.0 SRM) |
Grain |
1 |
| 3 lbs |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
2 |
| 2 lbs |
Chocolate Malt (450.0 SRM) |
Grain |
3 |
| 2 lbs |
Coffee Malt (170.0 SRM) |
Grain |
4 |
| 1 lbs |
Carafa Special II (415.0 SRM) |
Grain |
5 |
| 2.50 oz |
Columbus [15.5%] - Boil 60 min |
Hops |
6 |
| 3.00 oz |
Crystal [6.0%] - Boil 10 min |
Hops |
7 |
| 5.00 oz |
Coffee (Boil 0 min) |
Misc |
8 |
| 1.00 oz |
Cacao Powder (Boil 0 min) |
Misc |
9 |
| 2.0 pkgs |
London ESB Ale (Wyeast Labs #1968) |
Yeast |
10 |
| 1.0 pkgs |
British Ale II (Wyeast Labs #1335) |
Yeast |
11 |
| 1.0 pkgs |
London Ale Yeast (Wyeast Labs #1028) |
Yeast |
12 |
| 12.00 oz |
Cacao Nibs (Secondary 7 days) |
Misc |
13 |
| 8.00 oz |
Coffee Beans (Secondary 2 days) |
Misc |
14 |
Taste Notes
coffee was a bit heavy and chocolate a bit light.Notes
Chill to 180°F then steep coffee for 2 minutes.
Coffee Toddy: 6 oz coarse ground coffee (in a bag) + wort/water. Refrigerate overnite. Add to secondary.
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