Choc Coffee Porter

By | September 6, 2011

Choc Coffee PorterSaturday all things going well will see my first brew day since the relocation to Canberra.

As I currently have Convict and Anzac Ale on tap I thought I’d better get a dark one back on ASAP, so I will be brewing my Choc Coffee Porter II.
Similar to the first recipe except more chocolate and coffee! Check out the recipe below.

 

Coffee Choc Porter II
Brown Porter

 

Type: All Grain Date: 28/08/2011
Batch Size
(fermenter):
23.00 l
Brewer: Nick
Boil Size: 27.16 l Asst Brewer:
Boil Time: 60 min Equipment: DBB Brewery MKIII Mod1 55L
Final Bottling Volume: 23.00 l Brewhouse Efficiency: 75.00
Fermentation: My Aging Profile Taste Rating(out of 50): 35.0
Taste Notes:
Ingredients
Ingredients


Amt

Name

Type

#

%/IBU
4.31 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 1 78.5 %
0.45 kg Brown Malt (71.1 SRM) Grain 2 8.2 %
0.45 kg Caramalt (Joe White) (25.4 SRM) Grain 3 8.2 %
0.28 kg Chocolate Malt (350.0 SRM) Grain 4 5.1 %
43.00 g Willamette [4.90 %] – Boil 60.0 min Hop 5 25.3 IBUs
14.00 g Willamette [4.90 %] – Boil 5.0 min Hop 8 1.6 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6
80.00 g Double Dutch Cocoa (CS) (Boil 5.0 mins) Flavor 7
120.00 ml Coffee (Espresso Shot) (Boil 1.0 mins) Flavor 9
1.0 pkg London Ale III (Wyeast Labs #1318) [124.21 ml] Yeast 10
Beer Profile
Est Original Gravity: 1.048 SG Measured Original Gravity: 1.062 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 4.6 % Actual Alcohol by Vol: 5.5 %
Bitterness: 26.9 IBUs Calories: 596.0 kCal/12 oz
Est Color: 23.6 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 5.49 kg
Sparge Water: 20.34 l Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C Tun Temperature: 22.2 C
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps


Name

Description

Step Temperature

Step Time
Mash In Add 14.32 l of water at 77.2 C 67.8 C 60 min
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 2.4
Pressure/Weight: 10.79 PSI Carbonation Used: Keg with 10.79 PSI
Keg/Bottling Temperature: 4.0 C Age for: 28.00 days
Fermentation: My Aging Profile Storage Temperature: 11.1 C
Notes
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