Chocolate Coffee Porter

[tvanek29]

Chocolate Coffee Porter

Batch Size: 5.50 gal

10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 80.0 %
1 lbs 4.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2 10.0 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 3 6.0 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 4 4.0 %
1.00 oz Goldings, B.C. [5.00 %] - Boil 60.0 min Hop 5 18.3 IBUs
0.50 oz Goldings, B.C. [5.00 %] - Boil 30.0 min Hop 6 7.0 IBUs
0.50 oz Fuggle [4.50 %] - Boil 15.0 min Hop 7 4.1 IBUs
0.50 oz Fuggle [4.50 %] - Boil 5.0 min Hop 8 1.6 IBUs
1.0 pkg London Ale Yeast (Wyeast Labs #1028) [124.21 ml] Yeast 9 -


Gravity, Alcohol Content and Color

Est Original Gravity: 1.058 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 6.1 %
Bitterness: 31.0 IBUs
Est Color: 27.3 SRM



Mash Steps

Mash In Add 16.23 qt of water at 165.3 F 150.0 F 75 min

Sparge: Fly sparge with 5.09 gal water at 168.0 F



Notes
Add 8 ounces of cocoa powder at 5 minutes during boil.
Add one cup of cold brew after 3 weeks in fernentor.
Add 3 ounces of cocoa nibs for 5 days.