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Martin's Coffee Porter Partial
Color
Stats
OG1.045
FG1.009
IBU40
ABV4.60 %
SRM20
BJCP Style
15B. Porter, Brown Porter
Description
fairly simple porter recipe with brewed coffee replacing roast barley
Submitted by martin_lebeau on 08-Nov-2010

Recipe Details
Tasting Notes smooth, well-rounded malt flavours; good head retention; well-carbonated; dry finish; subtle coffee aroma
Awards none but it's definately a crowd-pleaser.
Boil Volume 3.00 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast Nottingham (75% app. attenuation)
Primary Fermentation Plastic, 7 days
Secondary Fermentation Glass, 14 days
Other Fermentation
Procedure Single-step infusion for 40 minutes @ 154F. Wort is boiled for 60 minutes. The coffee is added to the wort at the end of the boil. For extra coffee aroma, brew the coffee strong and add it to the wort after it has cooled.
  Style Comparison
  Low   High
OG 1.040 1.045 1.050
FG 1.008 1.009 1.014
IBU 20 40 30
SRM 20 20 35
ABV 3.8 4.60 5.2
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
88.9 % 8.00 Light Malt Extract Syrup 40.8 2.0
5.6 % 0.50 Chocolate 2.2 350.0
5.6 % 0.50 Crystal 60L 2.3 60.0
  9.00     45.2  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
16.7 % 0.25 Zeus Whole/Plug 15.0 3.8 60 0.050 18.7
50.0 % 0.75 Willamette Whole/Plug 5.5 4.1 40 0.039 16.1
33.3 % 0.50 Willamette Whole/Plug 5.5 2.8 20 0.018 4.9
  1.50               40.0
Miscellaneous Ingredients
Weight/Units Name Notes
0.75L/3 cups brewed coffee med. strength
260g/9.2oz dextrose priming