Simple Coffee Porter

Discussion in 'Homebrewing' started by williefish, Nov 9, 2012.

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  1. williefish

    williefish Initiate (0) Jul 31, 2009 Mississippi

    I'm trying to make a straight forward coffee porter. I came up with a simple porter base that will hopefully provide a vehicle for a smooth coffee flavor. I've had trouble in the past just adding coffee to my favorite porter recipes so I thought I'd start from the ground up. I want most of the roast flavor to come from the coffee and I've heard that steeping it in the secondary instead of cold brew will impart that and last longer.

    8.5 lbs Marris Otter
    1.0 lbs Crystal 80
    0.5 lbs Chocolate malt
    (mash at 152F)
    1 oz Fuggles (60min)

    US-05

    2 oz coffee (coarse ground added to secondary for 24hrs)
     
    #1 williefish, Nov 9, 2012
  2. ericj551

    ericj551 Pooh-Bah (1,638) Apr 29, 2004 Canada (AB)
    Pooh-Bah

    Looks good to me.
     
    #2 ericj551, Nov 9, 2012
    Eriktheipaman likes this.
  3. hood17

    hood17 Initiate (0) Aug 6, 2011 Minnesota

    how to you add the coffee to the secondary? Never done this.

    Do you brew a certain amount of coffee then add the coffee to the secondary? Are you using just ground coffee?
     
    #3 hood17, Nov 9, 2012
  4. williefish

    williefish Initiate (0) Jul 31, 2009 Mississippi

    I'm planning on steeping ground coffee beans in the secondary (in a hop bag) like I would anything else.

    I have a feeling getting the ground right is going to be important, I don't want coffee grounds slipping through the bag, but I want to make sure I get a good amount of coffee flavor.
     
    #4 williefish, Nov 10, 2012
  5. Mfedonczak

    Mfedonczak Initiate (0) Aug 18, 2008 Texas

    Ive had great results using whole coffee beans in primary after fermentation is complete. Using whole beans makes racking much easier as well.
     
    #5 Mfedonczak, Nov 10, 2012
  6. hood17

    hood17 Initiate (0) Aug 6, 2011 Minnesota

    Got it. Is there any risk of sanitation or is there enough alcohol that will kill off any bacteria?
     
    #6 hood17, Nov 10, 2012
  7. hood17

    hood17 Initiate (0) Aug 6, 2011 Minnesota

    would you up the ounces from ground to whole bean to compensate for flavor extraction?
     
    #7 hood17, Nov 10, 2012
  8. Mfedonczak

    Mfedonczak Initiate (0) Aug 18, 2008 Texas

    The last time I did it I used 3 oz in 5.5 gallons for 5 days and it had a very strong coffee aroma and taste.
     
    #8 Mfedonczak, Nov 10, 2012
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