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General Category => Beer Recipes => Topic started by: ltalley02 on November 09, 2010, 04:02:58 PM

Title: Coffee Porter Question
Post by: ltalley02 on November 09, 2010, 04:02:58 PM
I'm working on a recipe for a coffee porter and I'm trying to figure out the best way, how much and when to add the coffee.  I'm planning on using coffee from a local roastery and really want the flavor of the coffee to come through.  I'll be doing a 5 gallon extract batch with steeped grains.  Any suggestions would be helpful.
Thanks,
Luke
Title: Re: Coffee Porter Question
Post by: kramerog on November 09, 2010, 04:15:52 PM
I'm working on a recipe for a coffee porter and I'm trying to figure out the best way, how much and when to add the coffee.  I'm planning on using coffee from a local roastery and really want the flavor of the coffee to come through.  I'll be doing a 5 gallon extract batch with steeped grains.  Any suggestions would be helpful.
Thanks,
Luke

Make a french press coffee and add to taste shortly before bottling (I think I last used 8-12 cups/5 gallons).  By using boiling water and waiting a few minutes you kill the critters and you get a predictable rich coffee flavor. 

However, my only coffee porter did not age well beyond 6 months.  The coffee flavor degraded.
Title: Re: Coffee Porter Question
Post by: denny on November 09, 2010, 04:20:19 PM
The other thing you can do is "dry bean" the beer.  Rack to secondary and add about 4-5 oz. of coarse;ly cracked beans in a sanitized bag.  Leave them in for 4-10 days, depending on the amount of coffee aroma you want.
Title: Re: Coffee Porter Question
Post by: Steve on November 09, 2010, 06:20:24 PM
I've utilized hot brewed in the boil, the cool brewed in the secondary and the concentrated brewed at packaging time methods and I prefer the middle method. 

How much Coffee flavor do you want? You can go with the usual proportions of 2 tbsp/6 oz. coffee to water (that would be 13 cups to 5 gal.) which is pretty extreme!... or go lighter.
Title: Re: Coffee Porter Question
Post by: corkybstewart on November 09, 2010, 06:24:25 PM
I steep about 1/3 pound of medium roast, coarse ground coffee in 170F water, and let the grounds settle for a couple of hours.  Add the liquid directly to the keg or bottling bucket.
Title: Re: Coffee Porter Question
Post by: tschmidlin on November 09, 2010, 06:55:21 PM
Big Time makes a coffee beer where Bill dry beans the kegs as Denny described, it is very smooth but with a strong coffee flavor after just a few days.  He prefers that method to the others.
Title: Re: Coffee Porter Question
Post by: tygo on November 10, 2010, 05:50:23 AM
On a somewhat related note what does everyone think about yeast for a coffee beer?  I'm doing a mocha porter and I'm debating between something clean to let the coffee & chocolate flavors shine through and an english strain. 
Title: Re: Coffee Porter Question
Post by: tschmidlin on November 10, 2010, 07:50:40 AM
On a somewhat related note what does everyone think about yeast for a coffee beer?  I'm doing a mocha porter and I'm debating between something clean to let the coffee & chocolate flavors shine through and an english strain. 
My inclination would be to go with a clean yeast like 1056, but I think you'll be ok either way.