Coffee Porter – Recipe pack (for 25L bucket)

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1,500.001,550.00

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  • Grain :
    -4.1kg Weyermann Pale Ale Malt
    -0.4kg Gladfield Med. Crystal Malt
    -0.4kg Weyermann Caramunich
    -0.4kg Gladfield Chocolate Malt
    -0.4kg Rolled Oats
  • Hops:
    -80g EK Goldings
  • Yeast:
    -11.5g S-04
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Description

Ingredients:

  • Grain Bill:
    4.1kg Weyermann Pale Ale Malt
    0.4kg Gladfield Med. Crystal Malt
    0.4kg Weyermann Caramunich
    0.4kg Gladfield Chocolate Malt
    0.4kg Rolled Oats
  • Hop Schedule:
    60g EK Goldings @ 60 minutes
    20G EK Goldings @ 20 minutes
  • Optional Dry hop:
    250ml cold brew coffee (not included in initial pack)
  • Yeast:
    1x 11.5g S-04 Pitched @ 19°c

Gravity:
Est. OG: 1.056
Est. FG: 1.014
Est. ABV: 5.5%

Instructions:

Pre-heat you 18 Lts of mash water for 70°c (to account for a drop in temp).
Mill the grains and then mash for 60 minutes @ 65°c.
Raise the temp. to 75°c for 10 minutes.
Sparge with 13.5 Lts of 75°c water. Once the water is completely drained, remove the grain bag or
bucket.
Raise to a boil and then follow the suggested hop schedule.
Once the boil is complete, cool the wort down and safely transfer to a sanitised fermenter.
Once at 19°c, aerate the wort and then pitch the sanitised yeast packet.
Optional step: To make this a coffee porter, you can dry hop with 250ml of cold brew coffee after a
week in the fermenter. Treat this how you would any dry hop with careful sanitisation and restricting
oxygen as much as possible. You can also experiment with such adjuncts as vanilla here as well.
Wait two weeks for the fermentation and settling to be finished. The final ABV should be 1.014,
which will make you a 5.5% ABV beer.
Bottle or keg as you normally do, wait for the conditioning to finish and then it’s onto the most
important step.
Enjoying it.