Author Topic: What do you think of this Coffeehouse Porter?  (Read 2379 times)

Offline morticaixavier

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Re: What do you think of this Coffeehouse Porter?
« Reply #15 on: November 15, 2012, 08:34:00 AM »
+1 on simplify. On yeast, I would probably use the us-05, it's clean and neutral so yeast flavours won't clash with the coffee.
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Offline poobah58

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Re: What do you think of this Coffeehouse Porter?
« Reply #16 on: November 15, 2012, 09:45:11 AM »
I'm thinking the pale chocolate, brown and coffee malts will give me a nutty, mocha kind of flavor. Yes/no?
As for the honey malt, I'm thinking of using that for a bit of sweetness in lieu of the lactose. Bad idea?
I am leaning toward the S-05 yeast and I do keg my beers. As far as bittering, I also have some Magnum and Warrior which I understand are fairly clean. Might they make a better choice?
P.S. Oh crap...I have no coffee or beans. Any suggestions?
« Last Edit: November 15, 2012, 09:51:34 AM by poobah58 »
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Offline mmitchem

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Re: What do you think of this Coffeehouse Porter?
« Reply #17 on: November 15, 2012, 10:40:17 AM »
I love Magnum. Such a clean bitering hop. A little goes a long way to boot. You can lower the hopping rate as well to give the impression of sweetness. Pay attention to the BU:GU ratio on that one...
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Offline morticaixavier

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Re: What do you think of this Coffeehouse Porter?
« Reply #18 on: November 15, 2012, 11:06:50 AM »
I'm thinking the pale chocolate, brown and coffee malts will give me a nutty, mocha kind of flavor. Yes/no?
As for the honey malt, I'm thinking of using that for a bit of sweetness in lieu of the lactose. Bad idea?
I am leaning toward the S-05 yeast and I do keg my beers. As far as bittering, I also have some Magnum and Warrior which I understand are fairly clean. Might they make a better choice?
P.S. Oh crap...I have no coffee or beans. Any suggestions?

on the lack of coffee, just leave it out of the boil. do the toddy at packaging. If you HAVE to add coffee to the kettle wait till the temp has dropped to below 190 or it will be bitter.
"Creativity is the residue of wasted time" - A. Einstein

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Offline goschman

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Re: What do you think of this Coffeehouse Porter?
« Reply #19 on: November 15, 2012, 11:50:16 AM »
I agree with using US05 and Magnum over Warrior as your bittering addition.

I think the honey malt and coffee malt are not necessary but that is obviously up to you. I have trouble keeping my porter recipes simple for some reason so I can relate.

Offline poobah58

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Re: What do you think of this Coffeehouse Porter?
« Reply #20 on: November 19, 2012, 06:43:36 AM »
Brewed this one up and it came in at 1.061! Threw the black malts in the mash just before sparge. I put a little coffee in after flameout. Wort temp was about 170ish. I'll add cold steeped coffee in secondary or at kegging. I plan on soaking the nibs in vodka or maybe a little bourbon for a couple days then throwing the whole mess in the secondary. Thanks for the help...

COFFEEHOUSE PORTER
Batch Size: 15.00 gal
Boil Size: 17.50 gal
Boil Time: 60 min

26 lbs Pale Malt (2 Row) GW (2.7 SRM) 74.6 %
3 lbs 8.0 oz Munich Malt (9.0 SRM) 10.0 %
2 lbs 4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) 6.5 %
1 lbs 2.0 oz Kiln Coffee Malt (165.0 SRM) 3.2 %
12.0 oz Chocolate Malt, Pale (225.0 SRM) 2.2 %
12.0 oz Chocolate Malt, Pale (450.0 SRM) 2.2 %
4.0 oz Black (Barley) Malt, (500.0 SRM) 0.7 %
4.0 oz Black Malt, De-Bittered (550.0 SRM) 0.7 %
1.00 oz Magnum [16.40 %] - Boil 60.0 min 24.1 IBUs
0.75 oz Brewer's Gold [8.00 %] - Boil 60.0 min 8.8 IBUs
1.50 oz Willamette [7.80 %] - Boil 10.0 min 3.4 IBUs
6.00 oz Coffee (Steep for 2 minutes) (Wort <180°F)
6.00 oz Cocao Nibs (Ghana) (Secondary 7.0 days)
6.00 oz Coffee, Cold Steeped (Bottling)
3 Pkg SafAle American Ale (Fermentis #S-05)

Original Gravity: 1.061
Est Final Gravity: 1.017
Bitterness: 36.3 IBUs
Est Color: 30.0 SRM
Mash: 60 min @ 154°F
« Last Edit: December 24, 2012, 08:48:22 AM by poobah58 »
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Offline poobah58

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Re: What do you think of this Coffeehouse Porter?
« Reply #21 on: December 24, 2012, 08:56:30 AM »
Kegged this up on Thursday. Didn't use all the steeped coffee. Reserved the rest for kegging but it wasn't needed. We are really enjoying this beer. When I kegged it the coffee was quite powerful. When I sampled on Saturday the coffee had mellowed and the chocolate was faint (still not quite carbonated). Last night we hit it pretty hard! ;D. The chocolate and coffee have blended nicely. The final gravity was 1.061 and the finished gravity was 1.020. Thought it would finish lower but I'm glad it didn't. It could use a little more mouthfeel and/or sweetness to be perfect. I'll do this again next year for sure. Might add a little oats or even replace the kiln malt with some honey malt. Looking like we might hit this again tonite! Merry XMAS to all.....
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Offline Joe Sr.

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Re: What do you think of this Coffeehouse Porter?
« Reply #22 on: December 24, 2012, 10:45:28 AM »
Glad to hear it.  I'm sipping my coffee porter right now.
It's all in the reflexes. - Jack Burton