Briess Recipe Database

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  • Coffee Porter

    Expresso roasted coffee melds deliciously with this traditional porter recipe to create a comforting beer for the winter months.

    Type: Ale

    Style: Porter

    Batch Size: 5 gallons

    Recipe Type: All grain

    Recipe Contributed By: Briess Technical Services Team


    Quantity Ingredient Comment Malt Style
    9.0 lbs Brewers Malt Steep Grain Base malt
    1.0 lb Caramel Malt 60L Steep Grain Caramel Malt (Roasted)
    0.25 lb Extra Special Malt Steep Grain Drum roasted specialty malt
    0.25 lb Chocolate Malt Steep Grain Chocolate Malt
    0.25 lb Blackprinz® Malt Steep Grain Bitterless Black Malt
    0.75 oz Chinook Hops (13.6% AAU) 60 minute boil
    0.25 oz Perle Hops (4.5% AAU) 60 minute boil
    0.25 oz Fuggle Hops (4.1% AAU) 15 minute boil
    1 pack WLP004 Irish Ale Yeast Fermenter
    0.5 lb Expresso Roast Coffee Fermenter


    1. Mash grains in 4 gallons of water at 149-151°F for 60 minutes
    2. Sparge grain with 170°F water to obtain desired pre-boil kettle volume
    3. Bring to boil
    4. Add 0.75 oz Chinook Hops
    5. Boil for 50 minutes
    6. Add 0.25 oz of each Perle and Fuggle Hops
    7. Boil 10 minutes
    8. Turn heat off and cool wort to 65°F
    9. Transfer to fermenter
    10. Pitch one pack of WLP004 Irish Ale Yeast

    Primary Fermentation: 2-3 weeks at 65-68°F

    Secondary Fermentation: Transfer to secondary fermentation with 0.5 lbs ground expresso roast coffee for 1 week at 35°F

    Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar and 0.25 packs of WLP004 Irish Ale Yeast for 2-3 weeks.

    Original Gravity: 1.058

    Final Gravity: 1.016

    Alcohol by Weight:

    Alcohol by Volume: 5.4%

    IBU: 33

    Color: 50 SRM