Coffee Porter

Gjoseph · Post by **Gjoseph** » Wed May 25, 2011 1:28 pm

Question for you all, my next brew I want to do a coffee porter and since I am still doing the extract kits I picked a regular Porter kit: This porter recipe features de-bittered black, brown, chocolate malt, Target, and Hallertau hops. O.G. = 1.052. Approximately 4.8% ABV.

I have read multiple posts about when to add coffee or mocha and wanted to get your thoughts on what you thought was best.

Right now from what I can see, cold brewing the coffee and adding it to the fermenter is the way to go. Would adding mocha to the end of the boil add more flavor or should i just stick with the coffee to the fermenter. I also read priming my sugar with a batch of coffee would do the trick as well.

So I am looking for suggestions on which way to go and how much to use.

Thanks,
Greg

brownbeard · Post by **brownbeard** » Wed May 25, 2011 2:16 pm

I add my coffee at the time I put it in the keg. I brew coffee, and pour it in. I have gone overboard before. I made a pint of espresso. That was on the high end. A pint of coffee, would be better.

kjball · Post by **kjball** » Wed May 25, 2011 2:29 pm

I cold press mine and add it straight to the keg. I use 3-4 oz coarsely ground coffee and put it into a sanitized french press. Add about a pint of water and leave it in the fridge overnight, then pour it straight into the keg. It's really easy to go overboard with it. Don't leave the coffee set on the grounds too long or it can get harsh.

Gjoseph · Post by **Gjoseph** » Wed May 25, 2011 2:31 pm

brownbeard wrote:I add my coffee at the time I put it in the keg. I brew coffee, and pour it in. I have gone overboard before. I made a pint of espresso. That was on the high end. A pint of coffee, would be better.

Thank-you - Since I bottle will timing and amount make a difference - I read that the longer a coffee sits the less the coffee flavor remains.

Mr T · Post by **Mr T** » Wed May 25, 2011 3:23 pm

I have always added mine at flame out.. then u can cool with the rest as well as kill of the bugs while avoiding cooking off all the delicate coffee character. But I can see how dry hoppinf with coffee could add more character
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Reebekili <brew-recipes@crbeernuts.org> wrote:

brownbeard wrote:
I add my coffee at the time I put it in the keg. I brew coffee, and pour it in. I have gone overboard before. I made a pint of espresso. That was on the high end. A pint of coffee, would be better.

Thank-you - Since I bottle will timing and amount make a difference - I read that the longer a coffee sits the less the coffee flavor remains.

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nick scherbaum · Post by **nick scherbaum** » Wed Jun 01, 2011 5:52 pm

Yeah i just made a porter about 2 weeks ago and put in vanilla beans and a little fresh ground coffee in the secondary smells and looks good. Heres hopin it tastes as good as it looks.

tompb · Post by **tompb** » Wed Jun 01, 2011 7:22 pm

Aroma is half of taste. It should turn out great.

falsenorth · Post by **falsenorth** » Thu Jun 02, 2011 6:24 pm

Your beer may also benefit from the addition of some caramel malt to balance out the bitter roastiness of the coffee--both in terms of a little caramel sweetness and a slight bump to the alcohol level. Say, maybe a 1/2 lb of c-60? I like that your porter recipe doesn't include any roast barley (though I always include a touch of it in my porters), but I imagine coffee pushing a porter more into stout territory without balancing it out some.

Gjoseph · Post by **Gjoseph** » Fri Jun 03, 2011 9:38 am

falsenorth wrote:Your beer may also benefit from the addition of some caramel malt to balance out the bitter roastiness of the coffee--both in terms of a little caramel sweetness and a slight bump to the alcohol level. Say, maybe a 1/2 lb of c-60? I like that your porter recipe doesn't include any roast barley (though I always include a touch of it in my porters), but I imagine coffee pushing a porter more into stout territory without balancing it out some.

Shoot wish I saw/knew this a little earlier - brewing today so to late for the caramel. Cross fingers.

BrewHound · Post by **BrewHound** » Fri Jun 03, 2011 10:17 am

Reebekili wrote:
falsenorth wrote:Your beer may also benefit from the addition of some caramel malt to balance out the bitter roastiness of the coffee--both in terms of a little caramel sweetness and a slight bump to the alcohol level. Say, maybe a 1/2 lb of c-60? I like that your porter recipe doesn't include any roast barley (though I always include a touch of it in my porters), but I imagine coffee pushing a porter more into stout territory without balancing it out some.
Shoot wish I saw/knew this a little earlier - brewing today so to late for the caramel. Cross fingers.

what time you brewing, I always have some caramel on hand, especially the 40L as that is a common ingrediants in many beers. I could always run home to meet you, if you wold like some.

I have the following on hand

2 1/2# Caramel 10L
6 oz Caramel 120L
12 oz Caramel 20L
3 1/2# Caramel 40L
10 oz of Caramel 80L

Let me know if your interested. Just give me a call on my cell if you are interested. Sending a PM with my cell number in it.

Gjoseph · Post by **Gjoseph** » Fri Jun 03, 2011 10:45 am

BrewHound wrote:what time you brewing, I always have some caramel on hand, especially the 40L as that is a common ingrediants in many beers. I could always run home to meet you, if you wold like some.

I have the following on hand

2 1/2# Caramel 10L
6 oz Caramel 120L
12 oz Caramel 20L
3 1/2# Caramel 40L
10 oz of Caramel 80L

Let me know if your interested. Just give me a call on my cell if you are interested. Sending a PM with my cell number in it.

We are starting around 2 but I am taking care of the newbies first, I am guessing I won't start mine until around 4, 4:15ish. If you could and that would help that would be great, I am guessing a pound of the 40L would be just fine. My cell is 319-721-9235 - I am heading out for an appt and will be home around 1ish. Just let me know what I owe you or where to meet you.