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.