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Holy Oatmeal Coffee Porter- Revised
Baltic Porter • All Grain • 11 gal
Take on Highland Porter, but much more robust
December 4, 2018 pm 12:44pm
0.0/5.0 0 ratings
Ingredients (All Grain, 11 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
Chinook
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
Willamette
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
Cascade
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.
Notes
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 | |
Discussion
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