Overpriced Espresso Porter

Extract Recipe

Submitted By: topoisomerase (Shared)
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Brewer: Jason Affourtit
Batch Size: 5.55 galStyle: American Porter (20A)
Boil Size: 6.66 galStyle Guide: BJCP 2015
Color: 34.1 SRMEquipment: Braumeister 20L
Bitterness: 114.6 IBUsBoil Time: 60 min
Est OG: 1.046 (11.4° P)
Est FG: 1.010 SG (2.5° P)Fermentation: Ale, Two Stage
ABV: 4.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
12.00 oz Caramel/Crystal Malt - 60L [Steep] (60.0 SRM) Grain 1
8.00 oz Black (Patent) Malt [Steep] (500.0 SRM) Grain 2
4.00 oz Chocolate Malt [Steep] (350.0 SRM) Grain 3
3 lbs 5.28 oz Amber Liquid Extract [Boil] (12.5 SRM) Extract 4
3 lbs 5.28 oz Dark Malt Extract (Muntons) [Boil] (27.9 SRM) Extract 5
8.00 oz Molasses [Boil] (80.0 SRM) Sugar 6
1.50 oz Northern Brewer [8.5%] - Boil 60 min Hops 7
10.00 oz Cascade [5.5%] - Boil 10 min Hops 8
12.00 oz Espresso (Primary 0 min) Misc 9
1.0 pkgs American Ale (Wyeast Labs #1056) Yeast 10

Notes

**recipe transcribed from original brewing notebook to the best of my ability Recipe is largely “Mr. Hare’s Porter” from “The Homebrewer’s Recipe Guide”, pp. 49-50. -substituted Caramel 60 for specified Crystal 80 -used only 2/3c molasses (not 1.5c as specified); assume I ran out -After wort boiling, added 12 fl. oz of brewed espresso (4 x 3 oz double espresso) made with my Jura Capresso C3 (hence the overpriced) -3 gallon boil volume. Added bottled water to 5 gallons prior to immersion chilling -pitched yeast @ 73F; OG = 1.055 corr. -used 5.5 ga plastic fermenter with Brew Belt -11/22 - bubbling within 12 hrs, vigorously the next day (79F?) -11/23 - bubbling slowed; SG = 1.016 -11/27 - SG = 1.014

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