Type: Robust Porter
Boil Volume: 6 gallons
Final Volume: 5 gallons
3.5 lbs Amber LME
3.5 lbs Dark LME
.5 lb Black Patent Malt
.5 lb Victory Malt
.5 lb Honey Malt
1 oz Saaz (5%AA) 60min
1 oz Saaz (5%AA) 30min
1 oz East Kent Golding (5%AA) 10 min
Yeast: Wyeast 1084 Irish Ale
1 lb. Sumarta Coffee, cold steeped in 2 quarts water
Steeped grains at 147 degrees for 30 min then raised heat to 178 and remove grains. Brought to a boil, turned off heat and added LME. Established roiling boil and added hops according to schedule. Added Irish Moss at 20 min until the end of boil. At 15 min until flameout, added coffee. Chilled to pitching temp, pitched yeast, fermented at 70 degrees.
How (and why) to cold steep coffee:
Rough grind coffee (or use a blender) and add to 2 quarts cool or cold water. Leave steeping for 24 hours. Select a coffee that has tastes suitable for your beer type. I selected a Sumatra bean due to the low acid levels, low bitter levels, and deep robust coffee roast flavors, but any coffee can work. Doing a cold steep extracts the coffee bean's oils with out extracting the bitterness. I personally didn't want a big bitter, roasty beer, nor a beer that reminded me of "office coffee".
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The resulting beer is a great beer! It has deep and robust flavors, good malt and coffee balance. I'm actually rather surprised since this was one of my first real "let's throw it all together and see what happens". If anyone brews this or takes this and modifies it I'd love to hear back on what you think! You could sub in 7 lbs of light LME and get pretty much the same thing, maybe up some of the malts just a tad if you do. I used the half amber, half dark due to the LHBS worker swearing that I couldn't get a porter without AT LEAST some dark LME.....I didn't have it in me to argue.
In the process of creating this recipe I used this one that I found on the net as a basic guide:
Gary's (or Homer's) Coffee Porter
This recipe took its start from the above Irish Porter. Homer then suggested the various changes, as well as the Sumatra coffee because of its relatively lower acidic level. This was a great beer!
Ingredients:
* 3.5 pounds, dark malt extract syrup
* 3 pounds, light malt extract syrup
* 2 pounds, english dry dark malt extract
* 1 pound, malto dextrin
* 1/4 pound, black patent malt
* 1/4 pound, chocolate malt
* 1/2 pound, roasted barley
* 2 ounces, drip ground Sumatra coffee
* 2 ounces, Northern Brewer hops
* 2 ounces, Cascade hops
* 1 tsp Irish moss
* Irish Porter yeast starter
Procedure:
To a little more than 2 gallons of cold water, I added the cracked grains and coffee in the grain bag. When the water was just about to boil, I removed the grains and added the malt extract, dry malt, and malto dextrin. I boiled that for 15 minutes. I then added all of the Northern Brewer hops and boiled for another 20 minutes. I then added all of the Cascade hops and boiled 15 minutes more (I threw in the Irish Moss about 10 minutes after the Cascade hops ... forgot to do it earlier). Finally, I threw in about an ounce of some old Fuggles hops I had in the freezer.
Pitched yeast at 71 degrees F and 1.059 sp gr (15 on Balling scale). Transferred to secondary after 6 days. Bottled 17 days after original brew (1.028 sp gr; 7 on Balling scale).
* Alcohol = 3.36 %.
* O.G.: 1.060
I scaled the recipe up to a 6 gallon boil and 5 gallon finish then adjusted the malt, grains, and hops to something a little less complicated. I really wanted to bring out the coffee notes and I personally don't like burnt, or heavy roasted flavors. The hops gave the porter a nice slight hint of spice and strong but not over powering bitterness.
Absolutely Phenomenal result. the beer was drank slowly to savor the flavors. perfect color and just the right taste of coffee.
Started with:
1/4lb Black Patent Malt
1/4lb Chocolate Malt
1/2lb Roasted barley
steep @ 155 for 15min
Bring to 180 add
4oz cold steeped Rainforest blend coffee in 1qt water
4.0lbs dark LME
2.0lbs dark DME
1tsp Irish Moss
boil for 15min add
2oz Northern Brewer
boil for 20 min add
2oz Cascade
boil for 15, turn off heat, add
4oz ground rainforest blend coffee
1oz Willamette
3.6lbs Light LME
wait 10 minutes
remove coffee bag, bring temp down to 75 degrees
funnel to 6gal Carboy, aerate, pitch yeast starter (600ml) of Wyeast 1084 Irish Ale
O.G. 1.070 (guessing, because I can't quite see through the foam)
Rack to Secondary because of Vacation
Bottle:
FG 1.036
Yup, its about that time again. Brewed this one up again and gotta say its smelling good so far!!
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