Molly Jamocha Porter 
All Grain Recipe
Submitted By: dschuttler (Shared)
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| Brewer: Dave and Adam | |
| Batch Size: 5.00 gal | Style: Baltic Porter (12C) |
| Boil Size: 7.67 gal | Style Guide: BJCP 2008 |
| Color: 53.8 SRM | Equipment: Pot (10 Gal/38 L) - BIAB |
| Bitterness: 47.7 IBUs | Boil Time: 60 min |
| Est OG: 1.079 (19.0° P) | Mash Profile: BIAB, Full Body |
| Est FG: 1.024 SG (6.0° P) | Fermentation: Ale, Two Stage |
| ABV: 7.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 2 lbs |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
1 |
| 11 lbs |
Pale Malt (2 Row) UK (3.0 SRM) |
Grain |
2 |
| 1 lbs |
Brown Malt (65.0 SRM) |
Grain |
3 |
| 2 lbs |
Chocolate Malt (450.0 SRM) |
Grain |
4 |
| 1.00 oz |
Warrior [15.0%] - Boil 60 min |
Hops |
5 |
| 1.00 oz |
Fuggles [4.5%] - Boil 10 min |
Hops |
6 |
| 0.50 tsp |
Irish Moss (Boil 10 min) |
Misc |
7 |
| 1.00 oz |
Fuggles [4.5%] - Boil 1 min |
Hops |
8 |
| 2.0 pkgs |
SafAle English Ale (DCL/Fermentis #S-04) |
Yeast |
9 |
| 8.00 oz |
Coffee (Secondary 7 days) |
Misc |
10 |
| 4.00 oz |
Cocao Nibs (Secondary 7 days) |
Misc |
11 |
| 2.00 tsp |
Vanilla Extract (Secondary 7 days) |
Misc |
12 |
Notes
Add coffee to 2 cups 200 degree F water after boiling. Add cocao nibs at 150-160 degrees F. Add vanilla, Coffee and 1/2 pint vodka at 80-90 degrees F. Seal at room temperature and age 5-7 days. Filter mixture and add to secondary fermenter.This Recipe Has Not Been Rated
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