Corkys Coffee Porter

Converted from Extract Recipe

Coffee Porter

Robust Porter

Type: All Grain	Date: 1/22/2009
Batch Size: 10.00 gal	Brewer: Silver
Boil Size: 11.45 gal	Asst Brewer: Rich
Boil Time: 60 min	Equipment: My Equipment
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 70.00
Taste Notes:
Ingredients
Amount Item Type % or IBU 16.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 80.00 % 1.25 lb Honey Malt (25.0 SRM) Grain 6.25 % 1.25 lb Victory Malt (25.0 SRM) Grain 6.25 % 1.00 lb Carafa II (412.0 SRM) Grain 5.00 % 0.50 lb Black (Patent) Malt (500.0 SRM) Grain 2.50 % 1.50 oz Williamette [5.50 %] (60 min) Hops 15.0 IBU 2.00 oz Williamette [5.50 %] (30 min) Hops 15.4 IBU 2.00 oz Williamette [5.50 %] (10 min) Hops 7.3 IBU 128.00 oz Coffee (Boil 10.0 min) Misc 2 Pkgs California Ale (White Labs #WLP001) [Starter 1000 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.050 SG	Measured Original Gravity: 1.040 SG
Est Final Gravity: 1.011 SG	Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.04 %	Actual Alcohol by Vol: %
Bitterness: 37.7 IBU	Calories: 43 cal/pint
Est Color: 29.0 SRM	Color: Color
Mash Profile
Mash Name: My Mash	Total Grain Weight: 20.00 lb
Sparge Water: 7.60 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.4 PH
My Mash Step Time Name Description Step Temp 60 min Step Add 25.00 qt of water at 161.4 F 150.0 F

Amber Ale

Amber Ale
Category American Ale
Subcategory American Amber Ale
Recipe Type Extract
Batch Size 5 gal.
Vol Boiled 6 gal.
Mash Eff 72 %
Total Grain/Extract 7.28 lbs.
Total Hops 0.9 oz.
Calories (12 fl. oz.) 199.3
Cost to Brew $27.48 (USD)
Cost per Bottle (12 fl. oz.) $0.52 (USD)
0.25 lbs. American Caramel 10°L info
0.25 lbs. Honey Malt info
0.25 lbs. Belgian Special B info
6.12 lbs. Liquid Amber Extract info
0.5 lbs. Lactose
0.5 oz. Chinook (Pellets, 13.00 %AA) boiled 60 min. info
0.5 oz. Simcoe (Pellets, 13.00 %AA) boiled 15 min. info
Yeast : White Labs WLP051 California Ale V info
Predicted American Amber Ale
Original Gravity 1.050 1.045 - 1.060
Terminal Gravity 1.012 1.010 - 1.015
Color 14.17 °SRM 10.00 - 17.00 °SRM
Bitterness 32.5 IBU 25.00 - 40.00 IBU
Alcohol (%volume) 5.1 % 4.50 - 6.00 %

Apparent Real
Original Extract 12.47 °Plato 12.47 °Plato
Attenuation 76.2 % 61.8 %
Extract 2.97 °Plato 4.76 °Plato

% Weight % Volume
Alcohol 4.0 % 5.1 %

Corky's Belgian Golden Strong

Belgian Golden Strong

1/2 lb Honey Malt
1/2 lb Cara-pils
8.5 lbs Light LME
1 lb Clear Candi Sugar
1.5 oz Tettnanger hops (60 min)
1/2 oz Perle hops (15 min)
1/2 oz Perle hops (1 min)
1 pkt Irish Moss (20 min)

Recommend Yeast: I used Wyeast's Inglemunster VSS yeast but have since brewed this using the Wyeast #1388 Belgian Strong yeast.

Corky's Coffee Porter

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".