It takes more than a recipe to make a tasty brew. Register | Login

Robert's coffee Porter All-grain
Color
Stats
OG1.062
FG1.060
IBU30
ABV0.30 %
SRM31
BJCP Style
15A. Porter, Robust Porter
Description
This is a coffee porter I made late in the summer of 2004. I took a case with me Wisconsin ice fishing this last January. The crew I was fishing with are miller/bud/coors drinkers, with no real desire to try new things. When I first described it, all I go
Submitted by RobertH on 09-Apr-2005

Recipe Details
Tasting Notes Roasty malty coffee flavor. This is a great cold winters eve drink.
Awards I havenít entered this recipe into any competitions. But, if a bunch of Wisconsin rednecks standing on a frozen lake in minus 4 degrees F temperatures like it, I feel good about it.
Boil Volume 7.50 gallons
Boil Time 75 minutes
Batch Size 6.00 gallons
Yeast WYeast 1968 London Extra Special Bitter (75% app. attenuation)
Primary Fermentation Glass, 7 Days
Secondary Fermentation Glass, 30 Days
Other Fermentation
Procedure Made a half-gallon starter 30 hours before brew time. Single step infusion mash at 153 F for 60 minutes, stirring every 15 minutes. Added near boiling water to raise the temp to 170 F. Batch sparged. Did a second run until I had 7.5 gallons total. Bring to a boil and hold for 75 minutes, adding hops at the prescribed times. Added 4 oz of freshly ground French Roast coffee the last fifteen minutes of the boil. Cooled and racked to a 7.5 gal glass carboy. 60 second blast of oxygen through a diffusion stone, then added the yeast. Let it ferment for 7 days, then rack to a secondary and let it sit in the dark at around 65-68 degrees F in my basement for a month. Bottled with a just shy of a cup of corn sugar.
  Style Comparison
  Low   High
OG 1.050 1.062 1.065
FG 1.012 1.060 1.016
IBU 25 30 45
SRM 31 30+
ABV 4.8 0.30 6
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
71.2 % 10.50 American Two-row Pale 45.3 1.8
13.6 % 2.00 German Munich 8.6 8.0
10.2 % 1.50 American Crystal 60L 6.0 60.0
3.4 % 0.50 Belgian Chocolate 1.7 498.0
1.7 % 0.25 American Black Patent 0.8 500.0
  14.75     62.4  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
40.0 % 1.00 East Kent Goldings Pellet 5.0 5.0 60 0.255 15.9
60.0 % 1.50 Fuggles Pellet 4.7 7.1 20 0.154 13.6
  2.50               30.0
Miscellaneous Ingredients
Weight/Units Name Notes
4/oz French Roast Coffee Fresh Ground last 15 minutes of boil