Coffee Porter help
Posted: Mon Sep 07, 2015 5:17 pm
I'm mostly thru with my Coffee Porter recipe but never having used coffee nor ever having cold brewed, I'm not sure so as usual, the Borg is my go to.
Here's what I have......suggestions are always appreciated......especially the notes at the bottom which I am mostly unsure about.
I've got a few types of coffee I'm interested in that I like, and likely will use an Ethiopian blend that I think will work well.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Coffee Porter
Brewer:
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Boil Size: 6.74 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.064 SG
Estimated Color: 29.6 SRM
Estimated IBU: 13.7 IBUs
Brewhouse Efficiency: 76.00 %
Est Mash Efficiency: 76.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
10 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 74.7 %
1 lbs 4.0 oz Wheat Malt, Ger (2.0 SRM) Grain 2 8.9 %
12.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 5.3 %
8.0 oz Carafoam (2.0 SRM) Grain 4 3.6 %
6.4 oz Chocolate Malt (450.0 SRM) Grain 5 2.8 %
6.4 oz Chocolate Malt (350.0 SRM) Grain 6 2.8 %
4.0 oz Chocolate Rye Malt (250.0 SRM) Grain 7 1.8 %
0.50 oz Willamette [5.50 %] - Boil 60.0 min Hop 8 8.2 IBUs
0.35 oz Cascade [5.75 %] - Boil 30.0 min Hop 9 4.6 IBUs
0.30 oz Willamette [5.50 %] - Boil 5.0 min Hop 10 1.0 IBUs
1.1 pkg English Ale (White Labs #WLP002) [2000.0 Yeast 11 -
Mash Schedule: BIAB, Full Body
Total Grain Weight: 14 lbs 0.8 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 31.08 qt of water at 166.8 F 156.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------
Boil 8 oz of water and let cool. Take 4 oz of coffee grains, add the cold water to the grains in a sanitized jar and let sit overnight or longer. Use a filter to move the liquid into another sanitized jar and add the last 2 days of fermentation.
Here's what I have......suggestions are always appreciated......especially the notes at the bottom which I am mostly unsure about.
I've got a few types of coffee I'm interested in that I like, and likely will use an Ethiopian blend that I think will work well.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Coffee Porter
Brewer:
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Boil Size: 6.74 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.064 SG
Estimated Color: 29.6 SRM
Estimated IBU: 13.7 IBUs
Brewhouse Efficiency: 76.00 %
Est Mash Efficiency: 76.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
10 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 74.7 %
1 lbs 4.0 oz Wheat Malt, Ger (2.0 SRM) Grain 2 8.9 %
12.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 5.3 %
8.0 oz Carafoam (2.0 SRM) Grain 4 3.6 %
6.4 oz Chocolate Malt (450.0 SRM) Grain 5 2.8 %
6.4 oz Chocolate Malt (350.0 SRM) Grain 6 2.8 %
4.0 oz Chocolate Rye Malt (250.0 SRM) Grain 7 1.8 %
0.50 oz Willamette [5.50 %] - Boil 60.0 min Hop 8 8.2 IBUs
0.35 oz Cascade [5.75 %] - Boil 30.0 min Hop 9 4.6 IBUs
0.30 oz Willamette [5.50 %] - Boil 5.0 min Hop 10 1.0 IBUs
1.1 pkg English Ale (White Labs #WLP002) [2000.0 Yeast 11 -
Mash Schedule: BIAB, Full Body
Total Grain Weight: 14 lbs 0.8 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 31.08 qt of water at 166.8 F 156.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------
Boil 8 oz of water and let cool. Take 4 oz of coffee grains, add the cold water to the grains in a sanitized jar and let sit overnight or longer. Use a filter to move the liquid into another sanitized jar and add the last 2 days of fermentation.