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Holy Oatmeal Coffee Porter- Revised

Holy Oatmeal Coffee Porter- Revised

Baltic Porter • All Grain • 11 gal

ST Hops

Take on Highland Porter, but much more robust

December 4, 2018  12:44pm

0.0/5.0 0 ratings

Ingredients (All Grain11 gal)

  • 19 lbs American 2-row

    American 2-row

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • 5 lbs American Munich

    American Munich

    Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.

  • 1.5 lbs American Caramel 40°L

    American Caramel 40°L

    Provides color, a unique flavor, body, and contributes to foam retention and beer stability.

  • 1.5 lbs American Caramel 80°L

    American Caramel 80°L

    Mild caramel,nutty flavor, sweet. adds color(Red Ale)

  • 2.5 lbs American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • 9 lbs Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • .85 oz Chinook - 14.2 AA% whole; boiled 60 min


    Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.

  • 1 oz Willamette - 5.0 AA% pellets; boiled 30 min


    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • 1 oz Cascade - 5.5 AA% pellets; boiled 10 min


    Spicy with citrus notes. Slightly grapefruity.

  • 1 oz Coffee (grounds) - in vodka added to secondary (omitted from calculations)

    Coffee (grounds)

    From the arabica plant. Beans are usually roasted and have a strong distinct bitter flavor. They are then ground and hot water is used to "steep" the unigue oils out of the grounds.

  • 1 oz Cocoa Powder - in vodka added to secondary (omitted from calculations)

    Cocoa Powder

    Cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder.Tastes very bitter and gives a deep chocolate flavor.

  • Wyeast 1098 British Ale™

    Wyeast 1098 British Ale™

    From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65F.


I will brew it this week. I use 1.5 # coffee malt and 1# chocolate malt, instead of 2.5# chocolate. 6 liters of starter 13.8 Gal Mashing Water 9 gal sparge water Mash at 152 deg. Strike water at 165 deg., or 170 3 vials of yeast If not Wyeast, can use WLP007

Style (BJCP)

Category: 12 - Porter

Subcategory: C - Baltic Porter

Range for this Style
Original Gravity: 1.082 1.060 - 1.090
Terminal Gravity: 1.021 1.016 - 1.024
Color: 28.3 SRM 17 - 30
Alcohol: 8.1% ABV 5.5% - 9.5%
Bitterness: 30.0 IBU 20 - 40


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