The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

King Kamehamocha

The King of Hawaii---Kona Coffee teamed with chocolate malt produce a rather bold porter worthy of any King!

Brewer: BBQ Bob Email: bigbusguy@americanbusgroup.com
URL: http://bobsbeerandbbq.com
Beer: King Kamehamocha Style: Robust Porter
Type: All grain Size: 5.0 gallons
Color:
216 HCU
Bitterness: 28 IBU
OG: 1.060 FG: 1.012
Alcohol: 6.2% v/v (4.9% w/w)
Water: Boiled Tap Water
Grain: 8 lb. British pale
1 lb. American victory
1 lb. 8 oz. American chocolate
4 oz. British black patent
12 oz. Roasted barley
1 lb. Flaked barley
Mash: 68% efficiency
Mash in @154 for 60 minutes sparge at 170
Boil: 60 minutes SG 1.046 6.5 gallons
Hops: 1.0 oz. Fuggles (4.75% AA, 60 min.)
.5 oz. Willamette (5% AA, 30 min.)
1.5 oz. Willamette (5% AA, 1 min.)
Yeast: WLP004 Irish Ale Yeast
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale.
Attenuation: 69-74%
Flocculation: Medium to High
Optimum Fermentation Temperature: 65-68°F
Alcohol Tolerance: Medium-High
Log: Green Kona beans home roasted to a Full city roast and coarse ground for the french press (about 4oz.), left to steep in cold water for two (2) days then french pressed to produce 28-32 oz. of strong Kona Coffee then added to the boil with 5 minutes to go.
Carbonation: Going to put it on the Nitro ---SMOOOOOTH and SILKY

Recipe posted 08/19/08.