ABL Brew - English Porter w/ Coffee

Type: All Grain

Date: 2/29/2016

Batch Size: 5.50 gal

Brewer: Mike Young

Boil Size: 6.24 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: 90.00

Taste Notes:

Ingredients

Amount Item Type % or IBU

8.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 80.00 %

1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 10.00 %

1.00 lb Chocolate Malt (400.0 SRM) Grain 10.00 %

1.50 oz Challenger [6.70 %] (60 min) Hops 30.7 IBU

1.50 oz Coffee (Bottling 0.0 min) Misc

1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale

Beer Profile

Est Original Gravity: 1.060 SG

Measured Original Gravity: 1.060 SG

Est Final Gravity: 1.018 SG

Measured Final Gravity: 1.020 SG

Estimated Alcohol by Vol: 5.48 %

Actual Alcohol by Vol: 5.22 %

Bitterness: 30.7 IBU

Calories: 273 cal/pint

Est Color: 31.3 SRM

Color:

Color

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge

Total Grain Weight: 10.00 lb

Sparge Water: 3.94 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, Medium Body, Batch Sparge

Step Time Name Description Step Temp

60 min Mash In Add 14.00 qt of water at 164.7 F 154.0 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

2/29/2016 - Brew Day. Really high efficiency on this one! Added 1 lb of Chocolate malt as my specialty grain. Plan on adding some cold-steeped coffee at kegging.
3/31/2016 - Kegged & added 1.25 cups cold-steeped coffee. FG was a little high. I always forget how much lower the attenuation of 1968 is, and probably mashed a little too high. Roast/chocolate is up-front in flavor. Seems to be lacking a little dimension, but we'll see what happens when it's done carbonating and I taste it with the coffee.

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