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
Ingredients
| 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 |
Procedures
- Mash grains in 4 gallons of water at 149-151°F for 60 minutes
- Sparge grain with 170°F water to obtain desired pre-boil kettle volume
- Bring to boil
- Add 0.75 oz Chinook Hops
- Boil for 50 minutes
- Add 0.25 oz of each Perle and Fuggle Hops
- Boil 10 minutes
- Turn heat off and cool wort to 65°F
- Transfer to fermenter
- 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
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