American Porter Recipe - Espresso Porter - Gluten Reduced

Recipe Info

Recipe Image

Espresso Porter - Gluten Reduced

by on
All Grain
5.5 Gallon(s)
6.75 Gallon(s)
60 min
75%
I use Clawhammer Brew in a Basket System for all my brews.

Fermentables

69% - 2-Row - US
10
37
1
Mash
10% - Chocolate Malt - US
1.5
34
350
Mash
10% - Coffee Malt - UK
1.5
36
150
Mash
10% - Caramel/Crystal 40 - US
1.5
35
40
Mash

Hops

Chinook
2
Pellet
Boil
60 min(s)
13
73.8
Amarillo
1
Pellet
Boil
60 min(s)
9
25.5
Chinook
1
Pellet
Boil
40 min(s)
13
32.4
Amarillo
1
Pellet
Boil
10 min(s)
9
9.3
Chinook
1
Pellet
DryHop
7 day(s)
13
0.0

Yeast

Fermentis Safale S-04
75%

Other Stuff

No other stuff in this recipe

Mash Steps

Brew In A Bag
Infusion
152
60 min
Mash-Out
Infusion
158
0 min

Special Instructions

1.
Bring 8gal of water to strike temp of 154
2.
Add grains to strike water and mix thoroughly
3.
Mash for 60min at 152 with re-circulation or stir grains every 30min
4.
Mash-out at 158
5.
After 60min remove grain basket and allow to drain (Approx. 6.75gal remaining)
6.
Heat to a boil and begin 60min hop schedule
7.
Add whirlfloc at 15min left of boil
8.
After flame out chill wort to below 70 degrees (Approx. 5.75gal remaining)
9.
Transfer wort to fermenter. (Approx. 5.5gal after trub separation)
10.
Add Clarity Ferm and pitch yeast
11.
Aerate wort thoroughly
12.
Ferment for 12 days
13.
Dry hop at 7 days left of fermentation

Tasting Notes (1)

ResseBrew

Tasted on 7/19/2020 by ResseBrew

Notes:

Strong coffee flavor with a somewhat bitter bite.

Recipe Facts

Espresso Porter - Gluten Reduced
American Porter
  • 5.50 Gallons Liters Batch Size
  • 6.75 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.072 OG
  • 1.018 FG
  • 140.9 IBU (tinseth) Bitterness
  • 1.96 BG:GU
  • 47.1° SRM Color
  • 75% Efficiency
  • 7.0% ABV Alcohol
  • 246 per 12oz Calories
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