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Old 03-17-2010, 05:55 PM   #1
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Default Please critique my Coffee Porter recipe

This will be my first Porter, I've researched a lot of recipes, and here is what i've come up with....

Target OG is 1.060, Mash at 154*

8-1/2lbs 2 Row
1/2lb Chocolate Malt
1/4lb Black Patent
1/2lb Flaked Barley
1/2lb Special B

1oz Magnum @ 60 for 49IBU's

I will most likely use US-05. Primary for two weeks at 65ish, then Secondary for a week at room temp with 1/4lb of Whole Espresso Beans.

whaddaya think? Thanks


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Old 03-17-2010, 08:48 PM   #2
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I use secondaries. :p
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Is that chocolate malt or just just regular chocolate you have listed in the recipe?


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Old 03-17-2010, 09:15 PM   #3
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Chocolate Malt, I'll edit that. Thanks
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Old 03-19-2010, 04:48 PM   #4
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Just giving this a bump.
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Old 03-19-2010, 05:59 PM   #5
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I use secondaries. :p
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Sounds tasty to me. I'm fickle about porters.... it's my favorite style, but I find myself only enjoying a very small number of commercial ones.

You'll find a bunch of different suggestions for how to handle the coffee part of it. I personally used fresh-brewed espresso as the liquid for my priming solution when I made a coffee stout several years ago.


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