Coffee Porter

Partial Mash Recipe

Submitted By: purebass04 (Shared)
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Brewer: Brent Bott
Batch Size: 5.00 galStyle: American Porter (20A)
Boil Size: 8.12 galStyle Guide: BJCP 2015
Color: 23.0 SRMEquipment: BIAB - Standard 5 Gal/19 l Batch
Bitterness: 65.4 IBUsBoil Time: 90 min
Est OG: 1.064 (15.6° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.018 SG (4.5° P)Fermentation: My Aging Profile
ABV: 6.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.00 gal Water Water 1
8.00 oz Caramel Malt Dark (Hoepfner) (61.0 SRM) Grain 2
8.00 oz Roasted Barley (Briess) (300.0 SRM) Grain 3
4.00 oz Biscuit Malt (23.0 SRM) Grain 4
4.00 oz Carapils (Briess) (1.5 SRM) Grain 5
2.00 oz Coffee, Patagonia (230.0 SRM) Grain 6
1 lbs Amber Dry Extract [Boil] (12.5 SRM) Dry Extract 7
6 lbs 9.60 oz Amber Liquid Extract [Boil] (12.5 SRM) Extract 8
1.00 oz Cluster [7.0%] - Boil 60 min Hops 9
1.00 oz Cluster [7.0%] - Boil 50 min Hops 10
1.00 oz Cluster [7.0%] - Boil 30 min Hops 11
1.0 pkgs London Ale III (Wyeast Labs #1318) Yeast 12

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