Costa's Original Stout Porter (not CHO normal stout)

All Grain Recipe

Submitted By: LordFunkomatic (Shared)
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Brewer: Captain Eli
Batch Size: 6.08 galStyle: Robust Porter (12B)
Boil Size: 9.50 galStyle Guide: BJCP 2008
Color: 43.7 SRMEquipment: Pot (13 Gal/50 L) - BIAB
Bitterness: 17.7 IBUsBoil Time: 90 min
Est OG: 1.101 (24.0° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.019 SG (4.8° P)Fermentation: Ale, Two Stage
ABV: 11.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
12.80 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 1
12.80 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 2
9.60 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3
1 lbs 8.00 oz Roasted Barley (300.0 SRM) Grain 4
14.40 oz Chocolate Malt (350.0 SRM) Grain 5
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 6
1 lbs Rice Hulls (0.0 SRM) Adjunct 7
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 8
1.00 oz Willamette [5.5%] - First Wort Hops 9
2.00 Ancho chiles whole dried (Boil 30 min) Misc 10
2.00 Guajillo chile (Boil 30 min) Misc 11
1.00 oz Progress [6.2%] - Boil 10 min Hops 12
2.00 Ancho chiles whole dried (Boil 10 min) Misc 13
1.00 tsp Yeast Nutrient (Boil 5 min) Misc 14
1.00 oz Cacao nibs (Boil 5 min) Misc 15
2.00 oz Malto-Dextrine (Boil 5 min) Misc 16
0.10 oz Cinnamon Stick (Boil 5 min) Misc 17
1.0 pkgs San Diego Super yeast wlp090 ( #High gravity) Yeast 18
2.00 Vanilla beans whole (Primary 7 days) Misc 19

Notes

7gal mash @ 154f Mash out with 2gal @182F Top off, 1gal after mash 6.5 gal pre boil vol. 5 gal into fermentor. Starting gravity 1.152 Original gravity 1.079@78*F Added 1oz of lactose at 5min boil No rolled oats in mash. Two bourbon soaked vanilla beans added at primary. ***Add cold brewed coffee to taste after 7days of primary to make it a coffee stout. Add Mexican vanilla extract to taste at keg/bottling if going the vanilla coffee stout kit and kaboodle route. Made two separate 2.5 gal batches one will be coffee stout the other normal Costa's Original Stout Porter.

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