Brewed this one up and it came in at 1.061! Threw the black malts in the mash just before sparge. I put a little coffee in after flameout. Wort temp was about 170ish. I'll add cold steeped coffee in secondary or at kegging. I plan on soaking the nibs in vodka or maybe a little bourbon for a couple days then throwing the whole mess in the secondary. Thanks for the help...
COFFEEHOUSE PORTER
Batch Size: 15.00 gal
Boil Size: 17.50 gal
Boil Time: 60 min
26 lbs Pale Malt (2 Row) GW (2.7 SRM) 74.6 %
3 lbs 8.0 oz Munich Malt (9.0 SRM) 10.0 %
2 lbs 4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) 6.5 %
1 lbs 2.0 oz Kiln Coffee Malt (165.0 SRM) 3.2 %
12.0 oz Chocolate Malt, Pale (225.0 SRM) 2.2 %
12.0 oz Chocolate Malt, Pale (450.0 SRM) 2.2 %
4.0 oz Black (Barley) Malt, (500.0 SRM) 0.7 %
4.0 oz Black Malt, De-Bittered (550.0 SRM) 0.7 %
1.00 oz Magnum [16.40 %] - Boil 60.0 min 24.1 IBUs
0.75 oz Brewer's Gold [8.00 %] - Boil 60.0 min 8.8 IBUs
1.50 oz Willamette [7.80 %] - Boil 10.0 min 3.4 IBUs
6.00 oz Coffee (Steep for 2 minutes) (Wort <180°F)
6.00 oz Cocao Nibs (Ghana) (Secondary 7.0 days)
6.00 oz Coffee, Cold Steeped (Bottling)
3 Pkg SafAle American Ale (Fermentis #S-05)
Original Gravity: 1.061
Est Final Gravity: 1.017
Bitterness: 36.3 IBUs
Est Color: 30.0 SRM
Mash: 60 min @ 154°F