MacLaren's Co'co Cofaidh Portair (Chocolate Coffee Porter)

All Grain Recipe

Submitted By: amclea01 (Shared)
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Brewer: Aaron
Batch Size: 5.50 galStyle: Robust Porter (12B)
Boil Size: 7.51 galStyle Guide: BJCP 2008
Color: 31.9 SRMEquipment: The Hybrid 5.5
Bitterness: 25.5 IBUsBoil Time: 120 min
Est OG: 1.071 (17.4° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.023 SG (5.9° P)Fermentation: Ale, Two Stage
ABV: 6.3%Taste Rating: 45.0

Ingredients
Amount Name Type #
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs Barley, Flaked (1.7 SRM) Grain 2
8.00 oz Black (Patent) Malt (500.0 SRM) Grain 3
8.00 oz Briess Chocolate Malt (350.0 SRM) Grain 4
8.00 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5
8.00 oz Coffee Malt (150.0 SRM) Grain 6
1.00 oz Fuggle [5.3%] - Boil 90 min Hops 7
2.00 Vanilla Bean (Boil 90 min) Misc 8
1.00 oz Fuggle [5.3%] - Boil 30 min Hops 9
1.00 tsp Irish Moss (Boil 10 min) Misc 10
5.00 Vanilla Bean (Boil 1 min) Misc 11
4.00 oz Starbucks Vanilla Coffee (Boil 0 min) Misc 12
1.5 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 13

Notes

Add coffee after cooling to 185, then steep for 20 minutes. After steeping coffee, resume cooling the wort. slit the vanilla beans long ways and then cut into 3 or 4 sections. changes in this version are 2 vanilla beans to boil, 5 to flameout and switch from 3oz light roast and 1oz dark roast to 4oz starbucks vanilla coffee

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