Coffee porter recipe - need advices

Discussion in 'Homebrewing' started by Jos3h2r, Oct 26, 2015.

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  1. Jos3h2r

    Jos3h2r Initiate (0) Apr 7, 2015 Panama

    Hello homebrewers,
    For my next brew im thinking of a coffee porter - all grain
    Ive been thinking in the grains and using and so far i have.

    5.5lb of 2 row, is what i have for a base malt
    0.5lb of Crystal 60L
    0.5lb of chocolate malt
    0.5lb of midnight wheat

    For the hops im thinking of Nugget and Willamette.

    Im not sure about the coffee, cos im not really sure how to use it in this recipe or when to use it, i saw a post about it a couple of days ago so ill take a look at that.

    Ill have to put all the data in my brewbot program and ill post it in here for further analisys but what do you think of the grains and the hops selection?
     
    #1 Jos3h2r, Oct 26, 2015
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  2. jslot38

    jslot38 Pundit (947) Apr 18, 2005 New Hampshire

    For your coffee addition I definitely recommend adding cold brewed coffee at bottling / kegging time. This will allow you to add a little, taste it, add more, etc... until you hit the right amount for your tastes.
     
    #2 jslot38, Oct 26, 2015
  3. WertMaker

    WertMaker Initiate (0) Jan 17, 2009 Oregon

    As an alternative to adding cold brewed coffee, try suspending whole roasted roast coffee beans (a good mild Italian Espresso Roast) in a tea ball or muslin bag in your secondary. I would think the Willamette to be the best choice for hops and I would increase your chocolate malt to 1 lb. and drop the midnight wheat. I like to add Rolled Oats probably .5 lb.), Victory .25 lb. and Special "B" .25 lb. to my Porter mash.

    Your call...
     
    #3 WertMaker, Oct 26, 2015
  4. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

    I make my Coffee Porter with Pale, Vienna, 75/85, and Chocolate malt. I am really liking my current batch with all Chinook. I use 2 oz of whole roasted beans from a local roaster and suspend it in the keg for 48 hours.

    EDIT: Also agree with @WertMaker to up the Chocolate to 1# and drop MW
     
    #4 jbakajust1, Oct 26, 2015
    Last edited: Oct 26, 2015
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  5. Jos3h2r

    Jos3h2r Initiate (0) Apr 7, 2015 Panama

    I like the cold brew coffee idea, tx for the advice.

    As for the midnight wheat? Is not necessary for a good porter? If i increase the chocolate malt it will be datk enough as a regular porter?

    Btw im planning a 3 gallons brew. Not 5.

    What about adding brown sugar to it? Do you guys use it in a porter?
     
    #5 Jos3h2r, Oct 26, 2015
  6. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    definatly .5 to 1 lb brown sugar, definatly loose the MW and up the chocolate. My porter uses goldings and fuggles, but do not let that sway you. If you like your hops use them. We all advise on what we like.
     
    #6 GormBrewhouse, Oct 26, 2015
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