Coffee & Chocolate Porter David Heath
ABV: 5.08 | IBU: 30 | SRM: 40.00

1  Mash

Mash stage: 0

Fermentables

Amount (gr)SRM
Pale Ale Malt 1600.00 4.00
Carafa Special II 140.00 610.00
Chateau Crystal 100.00 82.00
Wheat Malt 100.00 2.00
Black Malt 20.00 710.00

Mashing scheme

Start temp. in °CDuration in min.
1 68.0 60.0

2  Boil

Boiling time: 30 min

HopsAmount (gr)Duration (min)Alpha acid
Magnum 6.00 30 14.0
Other ingredientsAmount (gr)Duration (min)
Lactic Acid 1.00 1

3  Fermentation

Fermentation scheme

TemperatureEnd TemperatureDurationAdditions
PRIM (Airlock) 14.0 20.0 4.0 days
SafLager Lager W-34-70 - 0.30gr
COND 20.0 20.0 0.0 days
SECND 14.0 14.0 7.0 days
Coffee - 24.00gr for 10.0 days
Cacao nibs - 27.00gr for 0.0 days
COND 5.0 5.0 1.0 days
COND 5.0 5.0 0.0 days

Comments: