Statree Robust Coffee Vanilla Porter 
All Grain Recipe
Submitted By: bobsoukup63 (Shared)
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| Brewer: Bob Soukup | |
| Batch Size: 5.00 gal | Style: Robust Porter (12B) |
| Boil Size: 5.70 gal | Style Guide: BJCP 2008 |
| Color: 40.2 SRM | Equipment: My Equipment Two 5 Gal. Igloo Coolers |
| Bitterness: 53.4 IBUs | Boil Time: 60 min |
| Est OG: 1.072 (17.6° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.019 SG (4.8° P) | Fermentation: Ale, Two Stage |
| ABV: 7.0% | Taste Rating: 40.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
1 |
| 10 lbs 8.00 oz |
Pale Malt (2 Row) Bel (3.2 SRM) |
Grain |
2 |
| 1 lbs 12.00 oz |
Caramel/Crystal Malt - 10L (10.0 SRM) |
Grain |
3 |
| 12.00 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
4 |
| 10.48 oz |
Munich Malt - 10L (10.0 SRM) |
Grain |
5 |
| 6.24 oz |
Chocolate Malt (450.0 SRM) |
Grain |
6 |
| 3.00 oz |
Fuggles [5.3%] - Boil 60 min |
Hops |
7 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
8 |
| 1.0 pkgs |
SafAle English Ale (DCL/Fermentis #S-04) |
Yeast |
9 |
Taste Notes
Smooth tasting complex English porter. A bit on the "robust" side.Notes
Add 1 oz. Vanilla to secondary. Add 6 oz cold brewed(french press) coffee to secondary.
Ferment one week in primary and three days in secondaryThis Recipe Has Not Been Rated
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