Coffee Porter/Vanilla Bourbon Porter (concentrated)
Brown Porter

 

Type: All Grain

 Date: 6/5/2014

Batch Size: 7.00 gal

 Brewer: Mike Young
Boil Size: 7.94 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (8 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
13.00 lb Pale Malt, Golden Promise (3.0 SRM) Grain 66.67 %
2.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 10.26 %
2.00 lb Chocolate Malt (400.0 SRM) Grain 10.26 %
1.00 lb Brown Malt (65.0 SRM) Grain 5.13 %
1.00 lb Victory Malt (25.0 SRM) Grain 5.13 %
0.50 lb Roasted Barley (500.0 SRM) Grain 2.56 %
1.50 oz Magnum [12.00 %] (60 min) Hops 38.4 IBU
2.00 oz Fuggles [4.40 %] (10 min) Hops 6.8 IBU
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.074 SG

 Measured Original Gravity: 1.074 SG
Est Final Gravity: 1.022 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.87 % Actual Alcohol by Vol: 9.02 %
Bitterness: 45.3 IBU Calories: 329 cal/pint
Est Color: 52.5 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 19.50 lb
Sparge Water: 3.78 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
30 min Mash In Add 26.00 qt of water at 169.7 F 158.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 38.0 F Age for: 21.0 days
Storage Temperature: 60.0 F  
 

Notes
6/5/14 - Volume was a little high, so I boiled for 90 minutes (SG pre-boil=1.064). Split wort between 2 fermenters and topped up with water. SG=1.044. Split 1/3 of a saved yeast cake between the two fermenters. Put in basement to ferment cooler.
6/24/14 - Transferred half onto 3 vanilla beans. FG=1.020 Hopefully it drops down a little more in secondary. Also rough-ground 1.5 oz Dunkin Doughnuts coffee and added to 2 cups water to steep in the fridge. I'll keg the coffee half on 6/25.
6/25/14 - Kegged coffee porter with cold-steeped coffee. FG=1.020.
7/7/14 - Coffee is a little strong overall. The base beer is pretty lost behind the coffee, but it's still a good beer that other people have enjoyed as well.
7/11/14 - Kegged Vanilla Bourbon Porter - added 200ml Jim Beam to keg and racked beer on top. Balanced vanilla flavor and aroma that should pair well with the bourbon.

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