Beehemel
Well-Known Member
Brewing this up this weekend, here's the recipe:
The yeast may change depending on what my LHBS has in stock. I think I'm also going to use a Sumatra coffee and do it cold steep, then rack onto it in secondary. I was also thinking of mashing a little higher than 150° F (like maybe 154° F), would this be better? I'll let you know how it turns out!
Coffee Porter - AG - Robust Porter
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Batch Size: 5.000 gal
Boil Size: 6.000 gal
Boil Time: 1.000 hr
Efficiency: 70%
OG: 1.059
FG: 1.015
ABV: 5.7%
Bitterness: 28.2 IBUs (Tinseth)
Color: 31 SRM (Morey)
Fermentables
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Name Type Amount Mashed Late Yield Color
Maris Otter Grain 9.000 lb Yes No 82% 3 L
Brown Malt Grain 16.000 oz Yes No 70% 65 L
Chocolate Malt (US) Grain 8.000 oz Yes No 60% 350 L
Barley, Flaked Grain 8.000 oz Yes No 70% 2 L
Black (Patent) Malt Grain 4.000 oz Yes No 55% 500 L
Caramel/Crystal Malt - 40L Grain 16.000 oz Yes No 74% 40 L
Total grain: 12.250 lb
Hops
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Name Alpha Amount Use Time Form IBU
Northern Brewer 9.0% 1.000 oz Boil 1.000 hr Pellet 28.2
Misc
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Name Type Use Amount Time
Whirlfloc Fining Boil 0.000 tsp 0.000 s
pH 5.2 Stabilizer Water Agent Mash 2.029 tsp 0.000 s
Coffee Flavor Secondary 4.000 oz 0.000 s
Yeast
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Name Type Form Amount Stage
Wyeast - British Ale Ale Liquid 0.528 cup Primary
Mash
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Name Type Amount Target Time
Conversion Infusion 4.586 gal 150.000 F 1.000 hr
Batch Sparge Infusion 3.002 gal 170.000 F 15.000 min
The yeast may change depending on what my LHBS has in stock. I think I'm also going to use a Sumatra coffee and do it cold steep, then rack onto it in secondary. I was also thinking of mashing a little higher than 150° F (like maybe 154° F), would this be better? I'll let you know how it turns out!