Espresso Porter 
Extract Recipe
Submitted By: zelpa (Shared)
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| Brewer: Zelpa | |
| Batch Size: 5.00 gal | Style: Robust Porter (12B) |
| Boil Size: 3.00 gal | Style Guide: BJCP 2008 |
| Color: 25.4 SRM | Equipment: Zelpa's Equipment |
| Bitterness: 28.2 IBUs | Boil Time: 60 min |
| Est OG: 1.059 (14.5° P) | |
| Est FG: 1.017 SG (4.2° P) | Fermentation: Ale, Two Stage |
| ABV: 5.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 12.00 oz |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
1 |
| 6.00 oz |
Barley, Flaked (1.7 SRM) |
Grain |
2 |
| 6.00 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
3 |
| 8 lbs |
Pale Liquid Extract (8.0 SRM) |
Extract |
4 |
| 2.00 oz |
Cascade [5.5%] - Boil 60 min |
Hops |
5 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
6 |
| 0.50 oz |
Fuggles [4.5%] - Boil 5 min |
Hops |
7 |
| 1.0 pkgs |
British Ale (White Labs #WLP005) |
Yeast |
8 |
| 1.00 gal |
Coffee (Primary 0 min) |
Misc |
9 |
Notes
Prepare coffee your favorite method (espresso extract, drip, or cold water soak). It will be added later.
Heat 3.0 gal water to 165F. Add grains to steeping bag and soak around 165 F for 30 minutes. Remove bag and rinse preheated water around the same temp (sparge).
Turn off burner and stir in malt extract until dissolved.
Heat to boil and add bittering hops. Boil 60 minutes, add Aroma hops last 5 minutes of boil.
Turn off heat.
Cool to yeast pitching temp (75F) and bring total volume to 5 G by adding prepared coffee and clean water to fermenter. Aerate wort mixture (a very clean and sanitized wisk for one minute works well).
Pitch yeast and follow standard fermenting procedure.This Recipe Has Not Been Rated
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